["Line Cook","Line Cook"]

Cook

Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also 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. Follow all health department guidelines in regard to proper food handling, storage, cooling, etc. Prepare food items in a timely fashion.

Activities & Responsibilities

Primary

• Promote, work, and act in a manner consistent with the mission of Smithfield Station: It is the mission of Smithfield Station and its associates to provide absolutely the most enjoyable eating and sleeping experience possible to our patrons through outstanding service, superb product and great personalities in a unique, comfortable setting…every day…RIGHT NOW!!
• Take and record temperature of food and food storage areas such as refrigerators and steam tables
• Inspect, 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
• Properly label all prepared food and discard after seven days
• Know and consistently comply with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Follow food specifications and bring any discrepancies to Manager's attention
• Responsible for the quality of products served - do not sacrifice quality for any reason
• Stock and maintain sufficient levels of food products at line stations to support a smooth service period
• Handle, store, and rotate all food products and supplies according to restaurant policies and procedures
• Turn or stir foods to ensure even cooking
• Maintain hot foods at proper temperature (above 140°F)
• Season and cook food according to recipes
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods
• 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
• 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 such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches
• Assist in food prep assignments during off-peak periods as needed
• Substitute for or assist other cooks during emergencies or rush periods
• Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen
• Check out with the Manager on duty at end of shift
• 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

Supplemental

• Consult with supervisory staff to plan menus and specials, taking into consideration factors such as costs and special event needs
• Estimate expected food consumption, procure food from storage
• Plan specials and coordinate with Management
• Check party sheets and prep food accordingly

Tools & Technology

• Commercial use:
• blenders, grinders, slicers
• broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, steamers
• cutlery (boning knives, chefs' knives, paring knives)
• ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)
• Domestic knives (cimeter knives, filet knives, utility knives)
• Food safety labeling systems
• Slicing machinery

Requirements

Minimum Qualifications

• Two or more years of experience in kitchen preparation and cooking
• At least 6 months experience in a similar capacity
• Able to communicate effectively with managers and co-workers
• Able to reach, bend, stoop and frequently lift up to 40 pounds
• Able to work in a standing position for long periods of time (up to 9 hours)
• Reliable transportation to and from work
• Able to work shifts on evenings, weekends and holidays