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


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:
Phone: 508-989-7487

• Location: New Bedford, South Coast

• Post ID: 42609838 southcoast is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2017