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Lago East Bank is hiring for all positions in the back of house!
Full and Part Time are available!
Line Cook:
Line cooks are employed by many restaurants and prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a station on the line, such as the grill, stove or vegetable prep area. Formal education is not required for this position, but prospective line cooks may wish to enter a culinary program for formal training and to improve their advancement opportunities.
-Set up and stocking stations with all necessary supplies.
-Prepare food for service including chopping vegetables, butchering meat, or preparing sauces.
-Cook menu items in cooperation with the rest of the kitchen staff.
-Answer, report and follow executive or sous chef’s instructions.
-Clean up station and take care of leftover food.
-Stock inventory appropriately.
-Ensure that food comes out simultaneously, in high quality and in a timely fashion.
-Comply with nutrition and sanitation regulations and safety standards.
-Maintain a positive and professional approach with coworkers and customers.
Prep Cook:
A prep cook is a culinary professional who prepares food to be cooked. This is an entry-level position in the culinary field. Prep cooks must have the dexterity to peel, cut, chop, and slice vegetables and other foods. It's also important they have a strong sense of taste and smell and can follow directions. The job is fast-paced and requires standing for long periods of time. Those starting their careers as prep cooks can put in the training necessary to move up the ladder to sous chef or head cook.
-Following the prep list created by chefs to plan duties
-Labeling, stocking, and rotating all ingredients on shelves so they can be organized and easily accessible
-Receive and store supplies.
-Help with any morning catering and pantry station work.
Dishwasher:
A dishwasher clean dishes, kitchen, food preparation equipment, or utensils. Wash dishes, glassware, flatware, pots, or pans, using commercial dishwashers or by hand. Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
-Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.
-Sort and stack clean dishes. Carry clean dishes to cook’s line and other proper storage areas. Rewash soiled dishes before delivering.
-Change dishwater in dish machine every hour.
-Wash pots, pans and trays by hand.
-Remove trash and garbage to dumpster.
-Set up or break down dishwashing area.
-Clean and roll/unroll mats.
-Fill/empty soak tubs with cleaning/sanitizing solutions.
-Sweep/mop floors.
-Assemble/disassemble dish machine.
-Sweep up trash around exterior of restaurant and garbage dumpster.
-Conduct general restaurant and restroom cleaning as directed.
-Wipe up any spills to ensure kitchen floors remain dry.
-Notify manager any time dish machine wash or rinse cycle falls below safety standard temperatures.
-Do not touch dirty dishes before touching clean dishes without washing hands first.
-Other duties as directed.
