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Arlecchino Restaurant is seeking a line cook to work under the sous and executive chef in an 8 person brigade. Candidate has a very important job of controlling its own station including servicing all hot item preparation and plating. Must have grill experience.
Arlecchinio is a family oriented company which is closed Sundays and all major holidays.
Responsibilities include:
1. Oversee the consistency of various preparations within the kitchen to ensure quality product and adherence to standard recipes.
2. Prepares all hot food according to recipes, guidelines and standards set by the Executive Chef.
3. Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.
4. Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
5. Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
6. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
7. Prepares daily requisitions for supplies and food items for production.
8. Prepare all dishes following recipes and yield guides.
9. Properly label and date all products to ensure safekeeping and sanitation.
10. Effectively communicate with other chefs and service staff in order to full fill and address any issues or needs requested by guests.
11. Plan, prepare and set up to provide quality service and product to all outlets requiring items from Main kitchen.
12. Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
13. Maintain complete knowledge of and comply with all departmental policies, procedures and standards.
14. Maintain complete knowledge of correct maintenance and use of equipment.
15. Performs general cleaning tasks as assigned to adhere to health standards.
16. Utilize established company control procedures for food cost, labor cost, and food quality.
17. Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas.
18. Assist Sous Chef in formulating recipes for production use in Main kitchen and banquet menus.
19. Assists Executive Chef in monitoring training of new employees to help them achieve higher status.
20. Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.
21. Strong communication, leadership, and conflict resolution skills.
22. Fulfilling any other tasks as directed by management.
Job Type: Full-time
Salary: $12.00 to $16.00 /hour
