The line cook is an essential part of the team at original skiff. This position is responsible for prepping, cooking, and plating of all dishes that are on the skiff menu. Daily cleaning according to schedule of the kitchen space, equipment and storage space. The line cook will be trained on kitchen systems, cooking technique, daily communication, and timing of service. The line cook will be expected to follow recipes for each component and examples of plating for each dish. The line cook will follow all local health and company guidelines during service. The goal is a restaurant system that cleans, organizes, preps, and communicates as well as it operates. A critically important part of this position is to work well with peers, preform at a high level for every shift, and have a strong focus on food quality and guest experience.
QUALIFICATIONS AND RESPONSIBILITIES:
At least 1 year of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.
Be on time, positive and ready to work a full shift as scheduled.
Complete daily prep list according to expected covers or daily business.
Check quality of product and prep daily for station.
Work cleanly, organized and safely.
Follow health department guidelines.
Work regarding timeliness and efficiency.
Work to insure high yield and low waste.
Be knowledgeable about product used in the kitchen: producer/grower/monger, availability/season, usage/storage/yield.
Follow recipes, station diagrams and protocols.
Work as a team to prepare for daily services.
Work as a team to prepare for special events and private dining room menus.
Work with team members to create a daily family meal.Perform other tasks/jobs as assigned by the supervisor or manager.
Food Handlers Certification (must comply with State requirements)
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful high-pressure situations.
Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
