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Line Cook Full-time

at Minervas Restaurant & Bar | WR Hospitality in South Dakota (Published at 16-12-2018)

    SUMMARY AND PURPOSE:

    A hands-on working position that supports the mission of a profitable and efficient kitchen operation by striving to ensures product standards and quality. Works in food preparation, kitchen line or banquet line.

    SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

    The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation :
  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Requires good standard and inter-personal communication skills, both verbal and written.
  • Good organizational and problem solving skills.
  • Basic knowledge of food menus, food preparation and presentation.
  • Ability to act independently with minimal supervision.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Must possess basic knife handling skills and experience.
  • Must have basic skill and experience with kitchen equipment, such as stove-tops, ovens, steamers, slicers, mixers, broilers, grills, dish machines.

    PHYSICAL DEMANDS

  • Most work tasks are performed indoors. Temperature is moderate to high but are somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at times.
  • Must be able to be upright on feet up to 8 hours at a time and able to work on the cooking line for up to 5 hours at a time.
  • Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis.
  • Must be able to lift up to 50 lbs. on a regular and continuing basis.
  • Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity.
  • Must have excellent hearing ability. Talking and hearing occur continuously in the process of communicating with supervisors and other employees. Noise level in kitchen may be moderate at times.
  • Must have excellent vision. Near vision and depth perception vision demands occur continuously.
  • Must have finger dexterity to be able to operate kitchen equipment and restaurant point of sale equipment as needed.

    EDUCATION AND EXPERIENCE

    Six months past line cooking experience necessary. Additional one year college or technical school cooking education certificate preferred but not necessary.

    WORKPLACE ATTITUDE, BEHAVIOR

  • You must be a good role model for all staff in terms of professionalism, attitude, respect, communications, appearance, conduct and cooperation.
  • Regular attendance in conformance with the schedule is essential to the successful performance of this position.
  • Uphold and abide by the employment policies of this company.
  • Help create and maintain a positive work environment
  • Must have a positive attitude when speaking with or about our guests.
  • Must have a positive attitude when speaking with or about our fellow employees and managers.
  • Learn Sexual Harassment prevention. Work daily to maintain a healthy and harassment free work environment. Learn harassment prevention techniques and obligations as an employee.
  • Notify your manager with in 24 hours in the event you may have been injured or hurt on the job. Fill out any injury forms required.
  • Must comply with appearance guidelines as set forth in uniform and appearance guidelines.

    ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Work either on the restaurant kitchen line, prep line or banquet kitchen line. Work a schedule prescribed by the Chef / Manager. Work a flexible schedule as needed. Open or close as needed.
  • Learn and properly demonstrate all company product preparation, measures and mixes ingredients according to recipe to prepare all foods during line cooking or banquet cooking recipes, presentations and quality standards for station or assigned kitchen area.
  • Learn and properly demonstrate different cooking techniques such as baking, roasting, broiling, steaming, or sautee for meats, fish, vegetables and other foods. Learns and properly demonstrates use of convection ovens, steamers, fryers, grills, broilers, etc.
  • Actively participate, learn and cooperate with the training process.
  • Actively works shift to shift to control food cost by assuring the proper recipe production and portioning are followed to control food waste.
  • Can read tickets properly to prep and cook food on cooks line.
  • Do assigned duties properly and effectively. Keep work areas clean and organized. ?
  • Do all shift set up, shift and closing duties as assigned. Do all shift cleaning duties properly. Do proper cleaning, sanitation and maintenance for the general kitchen, all cooking and kitchen equipment, walk-ins, coolers and storerooms.
  • Develop and maintain a professional working relationship with dining room staff and other kitchen staff.
  • Work daily to maintain a safe and accident free work environment.
  • Work daily to maintain a healthy and harassment free work environment. Learn harassment prevention techniques and obligations as an employee.
  • Follows par and prep sheets shift to shift for proper restaurant menu line set up and line production.
  • Assist Chef / Sous Chef prepare banquet or special event menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
  • Assist Chef / Sous Chef to assure all food products and kitchen supplies are received, stored and rotated properly and safely.
  • Learn Health Department standards and codes. Learn basic sanitation practices. Help achieve a Health Department score of 90.
  • Complete other duties and projects assigned from Line Supervisor or Sous Chef.
    Brand: Minervas Restaurant & Bar
    Address: 2111-B N LaCross Street Rapid City, SD - 57701
    Property Description: Minervas Restaurant and Bar Rapid City
    Property Number: 9


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