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Posted: Sunday, July 23, 2017 12:13 AM

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Line Cooks
Are responsible for the proper quality control and presentation of menu items leaving the kitchen, and the implementation of culinary standards as well as:

• Prep list maintenance, Line cooking to order in a mostly from scratch kitchen.
• Prep must be accomplished/ recorded/communicated as needed
• Basic Sanitation protocol must be followed at all times (temps taken and gloves worn when working with ready to eat foods)
• Kitchen is to be cleaned during the meal shift and left sanitary at the end of the service day.
• Temperatures of foods held hot or cold must be monitored during meal shifts
• Cooking and plating food to order in a timely fashion (5-7 minutes for most orders is a reasonable time per ticket)
• Only the CHEF or Manager may “86” an item, the reason may only be that product is unavailable to prep or business is such that a kitchen member is unable to get to prepping the item before the days end.

? Be a star player…don’t settle for good enough to get by!
? Remember to respect each other and do for others what you would expect they do for you.
? A CLEAN Kitchen is a Happy Kitchen.

Job Requirements
3-5 years Cooking on the line.
Food Safety Manager Certification
ACF certification or comparable education.
Great attitude, team player, serious about good food.

Email Address: henry@henrybousquet.com
Phone: 508-989-7487

• Location: New Bedford, South Coast

• Post ID: 42609838 southcoast
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