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Line Cook

Company: Traditions Spirits
Location: Willis
Posted on: July 16, 2019

Job Description:

Prepares food to be served in the restaurant according to proper preparation methods and standards. Cooks meals based on established recipes and guest requests. Responsible for standard food service work including sanitation duties and various serving responsibilities. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

  • Embodies Traditions Spirits Mission, Vision, and Core Values
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service
  • Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
  • Portion, arrange, and garnish food, and serve food to wait staff or food runners
  • Regulate temperature of ovens, broilers, grills, and roasters
  • Season and cook food according to recipes or personal judgment and experience
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
  • Consult with management to plan menus, taking into consideration factors such as costs and special event needs
  • Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
  • Substitute for or assist other line cooks during emergencies or rush periods
  • Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards
  • Resolve customer complaints regarding food quality
  • Comply with equipment maintenance schedules
  • Estimate ingredients and supplies required to prepare a recipe
  • Requisition supplies and equipment needed to ensure quality and timely delivery of services
  • Evaluate new products for usefulness and suitability
  • Perform serving duties such as carving meat, preparing flamb-- dishes, or serving wine and liquor
  • Prepare, to order, all food items following standard recipes and procedures within specified time limits (8-10 minutes at lunch; 10-12 minutes at dinner)
  • Prep assigned items
  • Grill, deep fry, bake, broil and microwave raw and prepped foods
  • Measure and assemble ingredients and cook items according to recipes and menu specifications
  • Maintain cooking line in a clean, sanitary and safe manner
  • Stock/restock items on line according to specifications
  • Wash and clean raw food products
  • Peeling, dicing, shredding and slicing food products using electric equipment, turn or stir foods to ensure even cooking
  • Explain how various menu items are prepared, describing ingredients and cooking methods
  • Maintain personal health and sanitation standards (wash hands when using restroom, etc.)
  • Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE):
    • High School Diploma or equivalent with a minimum of 1 year relevant experience desired
    • Must be 18 years of age
    • Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction desired
    • Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests
    • Good oral and written communication skills
    • Mature judgment and professionalism in handling all matters
    • Ability to read and understand orders
    • Ability to handle cash, give change, and balance receipts at end of shift
    • Knowledge of InfoGenesis software WORKING CONDITIONS AND PHYSICAL EFFORT:
      • Standing during entire shift
      • Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes
      • Lifts and carries tubs and cases, weighing up to 75 lbs
      • Essential hand/eye coordination
      • Frequent exposure to smoke, steam, high temperatures, humidity, extreme
      • Substantial repetitive motion of the wrists, hands and fingers
      • Hazards may include, but are not limited to, cuts from knives, slipping, tripping falls and burns
      • Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items
      • Frequent washing of hands
      • Work is normally performed in a typical interior restaurant kitchen work environment
      • Noise level is moderate to high
      • Moderate or high exposure to cigarette smoke MEGA123

Keywords: Traditions Spirits, Houston , Line Cook, Hospitality & Tourism , Willis, Texas

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