SUFFOLK Line Cook

Good Food, Great Beer, and now we have Spirits! Come join our energetic team at our Suffolk Location! Do you want to work in a fast-paced back-of-house environment, preparing dishes from an ever-changing and innovative menu? Can you remain calm and adaptable under pressure? Can you maintain attention to detail when in a hectic environment? If yes, New Realm Brewing Co. wants you to join our team as a cook, under our Executive Chef! We are perfection-seeking in all that we do, but we adhere to a "work-hard, play-hard" ethos and are committed to work-life balance.

Duties and Responsibilities:

Be timely and dependable. Maintain and strictly abide by state sanitation and health regulations and restaurant requirements. Demonstrate complete knowledge of correct maintenance and use of equipment and tools only as intended, properly and safely. Ensure that the opening shift completes startup of kitchen line and designated prep work according to restaurant procedures. Complete opening duties Set up work station with required mis en place, tools, equipment, and supplies according to standards. Inspect the cleanliness and working conditions of all tools, equipment, and supplies. Check production schedule and pars with each station or every cook. Establish priority items for the day. Inform the Executive Chef or Sous Chef of any supplies that need to be requisitioned for the days tasks. Transport supplies from the storeroom and stock in designated areas. Fabricate meat, fish and fowl for menu items when needed. Inspect cleanliness and organization of the line and work stations; rectify deficiencies. Prepare all menu items following recipes and yield guides, according to department standards. Maintain proper storage procedures as specified by the health department and restaurant requirements. Minimize waste and maintain controls to attain forecasted food cost. Maintain high uniform and personal appearance standards. Assist in preserving a safe and secure work environment. Consistently meet all best practice standards set in employee handbook and during training.

Qualifications Detail Oriented:

Capable of carrying out a given task with all details necessary to get the task done well

Dedicated:

Devoted to a task or purpose with loyalty or integrity Communication

• Intermediate Helping Others

•

Intermediate Team Player:

Works well as a member of a group

Enthusiastic:

Shows intense and eager enjoyment and interest

Peer Recognition:

Inspired to perform well by the praise of coworkers

Flexibility:

Inspired to perform well when granted the ability to set your own schedule and goals Ability to Make an

Impact:

Inspired to perform well by the ability to contribute to the success of a project or the organization Safety and Security

• Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions ; Uses equipment and materials properly. Attendance/Punctuality
• Is consistently at work and on time; Ensures work responsibilities are covered when absent. Dependability
• Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan. Initiative
• Volunteers readily Education High School or better is preferred but not required.

Experience Preferred 1 year experience in a Back of House setting preferred. Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to effectively present our menu to guests and answer questions. Must be able to speak English. Reasoning Ability Ability to apply common sense understanding to carry out simple one

• or two-step instructions.

Ability to deal with standardized situations with only occasional or no variables. Physical Demands The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this Job, the employee is regularly exposed to moving mechanical parts and extreme heat. The employee is occasionally exposed to wet and/or humid conditions; fumes or airborne particles; extreme cold and risk of electrical shock. The noise level in the work environment is usually moderate.