Stone Brewing Line Cook II

Job Summary:

The Line Cook II is responsible for accurately and efficiently cooking meats, fish, vegetables, and other hot food products, as well as preparing and portioning food products before cooking. They also support final plate preparation, including plating and garnishing cooked items, across multiple stations throughout the kitchen line. If needed this role will assist other sections of the kitchen such as food preparation, sanitation and dishwashing.

Essential Job Duties:

• Prepare a variety of meats, seafood, poultry, vegetables, and other food items using kitchen equipment such as broilers, ovens, grills, and fryers.
• Adhere to all recipe and kitchen standards for each menu item, practicing precise execution.
• Maintain adequate levels of food inventory and rotate products appropriately to ensure freshness.
• Perform opening and closing duties efficiently for each project or assignment.
• Collaborate with kitchen and front-of-house teams to deliver exceptional fan experiences during shifts.
• Assist Event Chef and crew members with event menu specifications and execution.
• Support leads and management with training and demonstrate required skills for three or more kitchen line stations to meet service needs and expectations.
• Refer to daily prep list at the start of each shift for assigned duties
• Understand and comply with cooking methods, quality standards and kitchen policies and procedures
• Portion food products prior to cooking according to standard portion sizes and recipe specifications
• Handle, store, and rotate all products properly according to health and safety standards
• Complete Prep Cook duties and/or wash dishes on lower volume shifts
• Maintain a clean and sanitary workstation including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Cook all food products to temperature as needed for guest
• Clean and properly wash all used dishes as needed. Use “clean as you go” standards
• Promptly report equipment and food quality problems to your manager(s)
• Inform your manager(s) immediately of product shortages
• Ensure compliance with health, sanitation, and safety regulations at all times.
• Keep the workstation clean and sanitary, including equipment and refrigeration areas.
• Attend scheduled team member meetings and contribute suggestions for improvement.
• Other duties, responsibilities, and activities may change or be assigned at any time with or without notice.