Kaminski Chophouse Line Cook

JOB REQUIREMENTS

Essential Job Functions include:
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Season and cook food according to recipes or personal judgment and experience.

Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Produce and serve all foods for Kaminski Chophouse including: steak, chicken, and various seafoods, vegetables, and other foods. Work several different stations, including: prep, carver, saut and dessert. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

Create the highest guest satisfaction possible by having a clean, organized, well stocked work area. Determine, communicate, and monitor personal and department achievements and performance standards on a daily basis. Perform and complete other assigned duties.

Education:

Required
- High School Diploma

Experience:

Required- 1 year experience working as a chef in a fine dining restaurant Preferred- 2 year experience as a chef in a fine dining restaurant Skills, Knowledge, Abilities:
The ability to work with other people effectively and with other staff positions is important.
Must be trainable And Take Instruction To Learn Position.
Physical Requirements Must be able to lift at least 20lbs. Body Positions:
Sitting, standing for an extended period of time. Body Sense:
Have full use of eyes and ears, full power of speech. Body Movements:
Walking, turning head and Torso, Bending Arms, Wrists, And Fingers.
Mental Requirements Mathematics:
Must be able to do routine math calculations. Language:
Must be able to communicate in English, both verbally and in writing, well enough to give instructions, relay information, and carry on effective interchange with customers, vendors, and company staff.