New Realm Brewing

Coordinate with the Executive Chef, Sous Chef, and other colleagues to review assignments, anticipated business levels, changes and other information pertinent to the job.. + Inform the Executive Chef or Sous Chef of any supplies that need to be requisitioned for the days tasks.. Inform the Executive Chef or Sous Chef of any shortages before items run out.. + Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.. Review status of work and follow-up actions with the Executive Chef and Sous Chef before leaving.

experience

** Line Cook- Pay Based on Experience, Benefits Available!** **Job Category****:** Food Service **Requisition Number****:** LINEC001216 Showing 1 location **Job Details** **Description** ! Duties and Responsibilities: * Be timely and dependable. * Maintain and strictly abide by state sanitation and health regulations and restaurant requirements. * Demonstrate complete knowledge of correct maintenance and use of equipment and tools only as intended, properly and safely. * Coordinate with the Executive Chef, Sous Chef, and other colleagues to review assignments, anticipated business levels, changes and other information pertinent to the job. * Ensure that the opening shift completes startup of kitchen line and designated prep work according to restaurant procedures. * Complete opening duties: + Set up work station with required *mis en place*, tools, equipment, and supplies according to standards. + Inspect the cleanliness and working conditions of all tools, equipment, and supplies. + Check production schedule and pars with each station or every cook. + Establish priority items for the day. + Inform the Executive Chef or Sous Chef of any supplies that need to be requisitioned for the days tasks. + Transport supplies from the storeroom and stock in designated areas. + Fabricate meat, fish and fowl for menu items when needed. * Inspect cleanliness and organization of the prep area and work stations; rectify deficiencies. * Prepare all prep items following recipes and yield guides, according to department standards. * Inform the Executive Chef or Sous Chef of any shortages before items run out. * Monitor performance of assigned staff and ensure all procedures are completed to the departmental standards; rectify deficiencies with respective personnel. * Maintain production charts according to department standards. * Maintain proper storage procedures as specified by the health department and restaurant requirements. * Minimize waste and maintain controls to attain forecasted food cost. * Disinfect and sanitize cutting boards and worktables. * Transport empty, dirty pots and pans to the potwash station. * Direct and assist Stewards in order to make clean up a more efficient process. * Break down work station and complete closing duties according to departmental standards: + Return all food items to the proper storage areas. + Rotate all returned products. + Wrap, cover, label and date all items being put away. + Straighten up and organize all storage areas. + Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. + Return all unused and clean utensils/equipment to specified locations. + Ice down hot items from the steam table so they cool quickly. + Turn off all equipment not needed for the next shift. + Make sure all seafood is iced down and meats are stored on clean pans. * Review status of work and follow-up actions with the Executive Chef and Sous Chef before leaving. * Maintain high uniform and personal appearance standards. * Assist in preserving a safe and secure work environment. * Consistently meet all best practice standards set in employee handbook and during training. New Realm Brewing Co. provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, New Realm Brewing Co. complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. **Qualifications** **Skills** **Behaviors** **Required** **Team Player****:** Works well as a member of a group **Detail Oriented****:** Capable of carrying out a given task with all details necessary to get the task done well **Dedicated****:** Devoted to a task or purpose with loyalty or integrity **:** **Motivations** **Preferred** **Flexibility****:** Inspired to perform well when granted the ability to set your own schedule and goals **Growth Opportunities****:** Inspired to perform well by the chance to take on more responsibility **:** **Education** **Required** High School or better. **Preferred** Technical/other training or better. **Experience** **Preferred** Culinary training preferred **2 years:** Experience in a BOH setting preferred **Licenses & Certifications**

START NEW SEARCH