Job description

General Responsibilities:

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Qualifications (Essential):

• Minimum of one year experience as a Line Cook.

• Ability to communicate in English with guests, co-workers and management to their understanding.

• Ability to compute basic mathematical calculations.

• Ability to provide legible communication.

Qualifications (Desired):

• High school diploma or equivalent vocational training certificate.

• Certification of culinary training or apprenticeship.

• Sanitation certificate.

• Food handling certificate.

Skills:

• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.

• Ability to endure abundant physical movements in carrying out job duties.

• Ability to work well under pressure of meeting production schedules and time lines for guests' food orders.

• Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.

• Ability to work long work shifts in hot, noisy and sometimes close conditions.

• Ability to work with all products and ingredients involved.

• Ability to use all senses to ensure quality standards are met.

• Ability to differentiate dates.

• Ability to operate, clean and maintain all equipment required in job functions.

• Ability to comprehend, follow, expand, and condense recipes.

• Ability to estimate business volume based on hotel’s need.

Essential Functions: (Include the following. Other job related duties may be assigned.)

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company’s business operations.

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.

• Meet with Sous Chef or Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures.

• Complete opening duties:

a) Set up work station with required tools, equipment and supplies according to standards.

b) Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.

c) Check production schedule and pars.

d) Establish priority items for the day.

e) Inform the Sous Chef or Executive Chef of any supplies that need to be requisitioned for the day's tasks.

f) Transport supplies from the storeroom and stock in designated areas.

• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.

• Start prep work on items needed for the particular menu of the day.

• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.

• Continue prep work after the meal period for the next meal service.

• Prepare all menu items following recipes and yield guides, according to department standards.

• Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period

Job Type: Full-time

Pay: $15.00 - $17.50 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Referral program
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Bar
• Fast casual restaurant

Shift:

• 8 hour shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Norwalk, CT 06854: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant experience: 1 year (Preferred)

Shift availability:

• Night Shift (Preferred)

Work Location: In person

caravetterealestate.com is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, caravetterealestate.com provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, caravetterealestate.com is the ideal place to find your next job.