Job Description
Line Cook 2002 Winfield Dunn Parkway, Sevierville, TN 37876 From $14 an hour - Part-time, Full-time From $14 an hour -
Part-time, Full-time Job Description Job Title:
Line Cook Reports To Kitchen Manager Job Summary Skillfully prepare and cook menu items while following in house recipes and all food safety guidelines in a timely manner. Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Activities & Responsibilities Primary Promote, work, and act in a manner consistent with the mission of East TN Billiards, creating a family friendly environment. Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Knows and complies consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Responsible for the quality of products served. Stocks and maintains sufficient levels of food products at line stations to support a smooth service period. Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures. Season and cook food according to recipes and experience. Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment. Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Follow proper plate presentation and garnish set up for all dishes. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Carve and trim meats as needed. Assists in food prep assignments during off-peak periods as needed. Substitute for or assist other cooks during emergencies or rush periods. Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Tools & Technology (examples in parentheses) Commercial use: blenders, grinders, slicers broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers cutlery (boning knives, chefs' knives, paring knives) ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens) Cutting machinery Domestic knives (cimeter knives, filet knives, utility knives) Food safety labeling systems Personal computers Point of sale terminal Slicing machinery Inventory management software Recipe cost control software Point-of-sale software Soft Touch Spreadsheet software (Microsoft Excel) Minimum Qualifications 1 years of experience in kitchen preparation and cooking Able to communicate effectively with managers and kitchen personnel Able to reach, bend, stoop and frequently lift up to 50 pounds Able to work in a standing position for long periods of time Must be able to pass a drug test. Must be able to pass a pre-employment background check. Job Types:
Full-time, Part-time Pay:
From $14.00 per hour Benefits:
Employee discount Work Location:
In person
