Line Cook

Overview

Spring House Grill located in the TF Green Airport is seeking winning personalities to join the BOH team!

JOB OVERVIEW:
Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

• Dental insurance
• Employee discounts
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Tuition assistance
• Vision insurance

• High school diploma or equivalent vocational training certificate
• Culinary College Degree
• 0 to 2 years experience as a Line cook at a 4/5 star restaurant
• Food handling certificate
• Ability to communicate in English with guests, co-workers, and management to their understanding
• Ability to compute basic mathematical calculations
• Ability to provide legible communication
• Sanitation certificate (Preferred)
• Previous Supervisory experience is a plus

• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organize, and follow through.
• Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
• Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions.
• Ability to work with all products and ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to operate, clean, and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes.
• Ability to expand and condense recipes.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.

• Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
• Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
• Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment, fill steam table, and unlock secured areas; secure keys according to procedures.
• Complete opening duties: set up the workstation with required tools, equipment, and supplies; inspect cleanliness and working condition of all tools, equipment, and supplies; ensure everything complies with standards; check production schedule and pars; establish priority items for the day; inform the Sous Chef of supplies to requisition.
• Transport supplies from the storeroom and stock in designated areas; inspect cleanliness and organization of the line and workstations; rectify deficiencies; start prep work for the day; organize prep items for service; continue prep after meal period for next service.
• Check the printer at the workstation; ensure it is in working order and there is enough paper for the shift.
• Prepare all menu items following recipes and yield guides according to department standards.
• Inform the Sous Chef of any shortages and inform F&B service staff of 86'd items and available menu specials.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Inform the Head Cook of excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by the Health Department and restaurant requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Disinfect and sanitize cutting boards and worktables; transport dirty pots and pans to the pot wash station; direct and assist Stewards to improve cleanup efficiency.
• Review status of work and follow-up actions with the Head Cook before leaving; complete…