Line Cook

Line CookEssential skills:Prepares a variety of meats, seafood, poultry, vegetables and other food as requested.Assumes 100% responsibility for the quality of products served.Knows and complies consistently with standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.Portions food products prior to cooking according to standard portion sizes and recipe specifications.Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.Knows and follows proper plate presentation and garnish set up for all dishes.Handles, stores, and rotates all products properly.Assists in food preparation assignments during off-peak periods as needed.Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing.Must exude hospitality and charisma.Is able to communicate and understand the predominant language(s) of the restaurant's trading area.Cook qualifications and skills:At least 1-year experience as a cook in a family style restaurant industry.Able to read and follow standardized recipes.Strong knowledge of proper food handling procedures.Able to work as part of a team in a busy kitchen atmosphere.ServSafe or Food Handler Certification preferred but not required.Benefits:Competitive compensation401kComprehensive benefits including medical, dental and visionVoluntary Insurance: Accident, Hospital, and Critical IllnessPaid VacationRREMC Restaurants, LLC is an Equal Opportunity Employer and maintains a Drug-Free Work Environment.