Cook Whetstone Station 36 Bridge Street, Brattleboro, VT 05301

Job Description

Line Cook:

A line cook will work with the Executive Chef, Sous Chef and FOH management to ensure that the kitchen is fully open, ready for service, maintains food quality and timeliness during service and follows closing procedures in all kitchen departments.

Responsibilities

• Responsibilities:
• Ensure equipment is turned on at the proper temperature
• Sanitation buckets in place at each station.
• Use time wisely to complete prep lists
• Complete extra cleaning projects as directed
• Responsible for every plate of food that leaves the kitchen, food should be high quality, cooked correctly and presented neatly.
• Maintain appropriate ticket times.
• Execute proper refires
• Attend all training and meetings.
• Complete all side work timely before clocking out
• Properly clocking in and out for shifts.
• Adhere to all food safety standards set forth by OSHA
• Provide the highest level of service in accordance with our standards.
• Maintain a strong work ethic the ability to work in a fast paced environment for prolonged periods of time.
• Maintain a professional appearance at all times.
• Communicate with all staff and management to ensure guest satisfaction.
• Report to work as scheduled, in uniform, and ready for work.
• Follows checklists and standard operating procedures.
• Maintains a safe, clean, organized, and stocked work area.
• Responsible for constant sanitation, organization, and proper food handling per the VT Department of Health.
• Prepare work area for either opening, mid-shift, or closing in accordance with company standards.
• Execute any task assigned by a manager
• Requirements:
• At least 16 years of age.
• Knowledge of basic culinary skills, with strong knife skills.
• Must be able to work flexible shifts and schedules, including some weekends and holidays.
• Must be able to lift and carry 50 pounds.
• Must be able to stand, walk, lift, and bend for long periods of time.
• Must be able to demonstrate competency as outlined in the training schedule.
• Must be a team player
• Must have integrity and be honest
• Demonstrate strong passion and motivation to create excellent food.
• Willing and able to perform repetitive tasks.
• Ability to work safely and efficiently with large volume kitchen equipment such as grills, fryers, mixers and slicers.
• Ability to read a recipe and convert it correctly when needed.
• Take pride in the food produced and served to customers.
• Servsafe certified.