Culinary Agents is working with the team at bad idea to connect them with talented hospitality professionals.
bad idea - Now Hiring: Line Cook
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Bad Idea is a Wine focused Restaurant coming from professionals Alex Burch and Colby Rasavong located in the 5 Points neighborhood of East Nashville, TN.POSITION: LINE COOKS (Entremet, Saute, Roast, Garde Manger)REPORTS TO: Executive Chef/ Chef de CuisineEXPERIENCE: Minimum 1-2yrs preferredPOSITION SUMMARY:Line cooks are responsible for preparation of mise en place, cooking, plating and serving of dishes in accordance with proper recipe and company guidelines.Prep cooks are responsible for the handling of products and standard operatiing procedures of daily organzied tasks in accordance with proper recipe and company guidelines.DUTIES & RESPONSIBILITIES Execution of dishes from station assigned by Chefs Has a complete understanding of work safety and emergency procedures. Fully comprehend the importance of and have the ability to utilize standard recipe cards and plating guides. Ensure that all food products are prepared to maintain our quality of standards consistently at all times resulting in positive feedback Must be able to execute all menu items for assigned stations Uphold expected timeliness of orders from the kitchen to the dining room. Ensure that all given tasks are completed daily. Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas. Perform all duties while following all health department sanitation requirements Complete any other task given with enthusiasm, dedication and professionalism.QUALIFICATIONS & JOB REQUIREMENTS Minimum 1-2 years professional cooking experience in a full service restaurant Rudimentary product identification knowledge in produce, meats, fish, herbs, grains and equipment. Comprehend basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching. Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others. Understanding and implementing of all food safety guidelines set by the Nashville Department of Health and company. PHYSICAL DEMANDSThe physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this Job, the employee is regularly required to stand; use hands to hold, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
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