Line Cook - Edgar's Hospitality Group (All CSRA Venues)
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Description
- Be a mentor to all who come to Goodwill for training or job placement assistance. In that, work ethic is more caught than taught you will teach others by your own work ethic and passion for quality.
- Demonstrate core values of Goodwill Industries by modeling service, ownership, accountability and respect.
- Prepare food in accordance with club recipes and standards.
- Prepares all required items.
- Sets up service units with needed items.
- Prepares items that are ordered in accordance with established portions and presentation standards.
- Notifies sous chef of expected shortages.
- Ensures that assigned work areas and equipment are clean and sanitary.
- Assists the sous chef in maintaining security and safety in the kitchens.
- Maintains neat professional appearance and observes personal cleanliness rules at all times.
- Sets-up, maintains and breaks down line station(s).
- Requisitions items needed to produce menu items.
- Adheres to state and local health and safety regulations.
- Covers, dates and neatly stores all leftover products that are re-usable.
- Maintains the highest sanitary standards.
- Coordinates and times orders with other kitchen operations.
- Prepares meats, seafood, vegetables and other items required for line and special function purposes.
- Carefully follows standard recipes when pre-preparing and preparing all items.
- Uses food preparation equipment according to manufacturers instructions.
- Cleans work station.
- Sets-up the broiler.
- Broils and grills all meats on the menu when appropriate meals are ordered.
- Prepares sauces and accompanying garnishes for all broiled and grilled menu items.
- Requisitions supplies needed to broil meats.
- Assists with preparation of other food products on serving line as needed.
- Consistently uses safe and sanitary food handling practices including those related to personal hygiene.
- Returns soiled food preparation utensils and other small wares to the proper areas.
- Makes recommendations for maintenance, repair and upkeep of the fry area and equipment.