li>Cook a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, grills, fryers and a variety of other kitchen equipment. The Line Cook is responsible for menu recipe execution and proper plate presentation for immediate service to restaurant guests.
The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The team member is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives, etc.).
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 menu item plates. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range and refrigeration equipment.
We have various level positions available: line cook, prep cook, dishwasher, cashier, and Assistant Management positions are also available! Cafe Rio is looking to hire energetic Team Members to join our #caferiofamily.
Since then, The Reef has undergone multiple multi-million-dollar renovations, offering guests and team members an unforgettable, high-end experience. As a Line Cook, you will be responsible for preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations.
The Prep Cook supports kitchen operations by preparing ingredients and components in accordance with established specifications, ensuring readiness for service and maintaining proper inventory levels.
Inspects and cleans food preparation areas, such as equipment, work surfaces, and serving areas to ensure safe and sanitary food-handling practices. Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Efficiency is key, and lead line cook is required to utilize time management to ensure proper ticket times while maintaining quality control of all dishes. As lead line cook, you must also effectively communicate with fellow kitchen staff and the front of house to optimally organize the flow of orders going in and out of the kitchen.
Required to check cover counts, BEOs, and/or Fire Sheets.* Properly sets-up station and performs opening/closing procedures as directed by management, including:* Stocks station with prescribed supplies.* TRAINING REQUIREMENTS:* Tao Group Hospitality in-venue line cook trainingEDUCATION/WORKING KNOWLEDGE:* 2 year culinary line cook experience required.*
This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. PLANTA is building a team of inclusive, strategic, and dynamic individuals who lead with a focus on equity, productivity, and workplace satisfaction.
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