Restaurant Line Cook - Holiday Pay, Benefits, Raise Every 6 Months

The Restaurant Cook is responsible for the preparation and execution of all restaurant menu items. This will include cooking breakfast, lunch and dinner. The Restaurant Cook will rely on experience and judgement to plan and accomplish goals established by the Executive Chef or the Executive Sous Chef.

·        Prepare all hot and cold menu items according to recipes and guest specifications, in a sanitary and timely manner.

·        Prep for a la carte items to include; meats, fish, vegetables, and other foods.

·        Follows recipes, portion controls, and presentation standards set by Scalzo Hospitality.

·        Maintain sanitation, health and safety standards in work areas by utilizing proper food-handling practices.

·        Operate large-volume cooking equipment such as pizza oven, grills, sauté stations, deep fryers or griddles.

·        Follow proper plate presentation and garnish set up for all food items.

·        Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

·        Follow quality standards in regards to proper storage of meats, vegetables, fruits, dairy products and grains.

·        Assist in ordering and receiving of supplies.

·        Verify that prepared foods meet requirements for quality and quantity.

·        Stocks and maintains sufficient levels of food products at station to assure a smooth service period.

·        Estimate expected food consumption, maintain a par sheet of all ingredients for your station and inform Executive Chef or the Executive Sous Chef for ordering purposes.

·        Assist in the planning and pricing of menu items with the Executive Chef and the Executive Sous chef.

·        Provide input on planning menu specials.

·        Maintain quality of food product and ensure consistency in food standards and delivery.