Prep/Pantry/Line Cook - Tria

This position performs culinary activities within the restaurant with primary responsibility for creating memorable guest experiences with pride, passion, and heart. Primary responsibilities include production and preparation of all menu items, recipes, and food sanitation. Responsible for seasoning and cooking soups, salads, appetizers, sandwiches, meats, vegetables and other hot and cold menu items to company specifications for consumption by guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintains a clean, safe and sanitary facility by adhering to food quality standards and sanitation regulations.

• Prepares the line for service by estimating the meal period food requirements and procuring all products from storage.
• Works hot or cold line stations and cooks and prepares food to recipe. Ensures consistency and profitability by following recipe cards and adhering to menu specifications.
• Washes, peels, slices and mixes vegetables, fruits or other ingredients for salads, cold plates and garnishes. Carves and slices meats and cheese.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills and steam kettles. Observes and temps foods being cooked by tasting, smelling and inserting thermometer.
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, salad dressings, desserts, sauces and casseroles.

• Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking.
• Portions food on serving plates, adds gravies, sauces and garnishes according to menu specifications.
• Butchers chickens, fish and shellfish. Cuts, trims and bones meat prior to cooking.
• Bakes bread, rolls, cakes and pastries.
• Receives and checks in purchased items to ensure accuracy. Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications.
• Scrapes food from dirty dishes, racks china, glassware and flatware and washes by hand or on dishwashing machine.
• Washes dishes, pots, pans and trays.
• Transports supplies and equipment between storage and work areas. Returns all clean kitchen utensils and equipment to proper storage location. Cleans kitchen equipment.
• Washes worktables, walls, refrigerators and meat blocks. Reorganizes work area in preparation for the next shift.
• Segregates and removes trash and garbage, and places in designated containers. Takes out trash and recycling. Cleans and maintains interior and exterior trash area. Sweeps and mops floors.
• Complies with the organizations sustainability standards (when applicable).
• Complies with organizational policies and job standards.
• Completes all other duties as assigned.

MINIMUM REQUIREMENTS

• At least 1-2 years related experience in a high-volume, high energy, food and beverage environment.
• Working knowledge of state and federal laws and regulations related to food, safety, and sanitation.
• Availability to work nights and weekends as needed.
• While performing the duties of this job, the employee is regularly required to stand for long periods of time, walk, squat, and reach. The employee frequently is required to use hands to finger, handle, or feel objects, tools, or controls and talk or hear. The employee must occasionally lift or move up to 30 pounds. Specific vision abili