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Restaurant Line Cook


JR's Public House

Job Description:

OVERVIEW: JR’s Public House is looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. The ideal candidate will be reliable, focused, work well alone and with others. We are looking for someone with solid sauté, knife, prep and plating experience. DUTIES & RESPONSIBILITIES:Set up and stock stations with all necessary suppliesPrepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)Cook menu items in cooperation with the rest of the kitchen staffAnswer, report and follow executive or sous chef’s instructionsClean up station and take care of leftover foodStock inventory appropriatelyEnsure that food comes out simultaneously, in high quality and in a timely fashionComply with nutrition and sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and customersResponsible for finding creative ways to make an impact with a one or two bite size welcome from the kitchen.Create garnishes and participate in the creative presentation of the dishEnsure breakfast table is maintained and collaborate with pastry chef for new items. Feature fruits and jams when adequate. Monitor consumption to adjust usage levels adequately to demand.Must be able to produce sauces, condiments, dressings based on specific recipes.Communicate with restaurant Chef when items are low and need to be replenished.Participate in the cost control performance of the culinary team by spot checking stock according to policies in place.Maintain and strictly abide by state sanitation/health regulations requirements.Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.Complete opening shift duties.Inspect the cleanliness and working condition of all tools, equipment and supplies.Check production schedule and pars. Establish priority items for the day.Prepare all menu items following recipes and yield guides, according to departmental standards. 15. Inform Chef of any foreseeable shortages before items run out. QUALIFICATIONS: To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION: High School diploma or equivalent vocational TRAINING CERTIFICATE: Certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required. LICENSE/CERTIFICATION: Serve Safe and Hygiene License EXPERIENCE: Should have a minimum of 2-4 years of experience as a Cook. BASIC EXPECTATIONS: Demonstrates knowledge of all culinary operations. Be able to plan and prepare for restaurant, catering, bar and room service operations. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge. LANGUAGE SKILLS: Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus. PHYSICAL ABILITY While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to20-30 pounds, and occasionally lift and/or move up to 50 pounds. Please drop off a resume and cover letter to: JR’s Public House 1229 Hull Street Baltimore, MD 21230

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