Herbs & Rye

REQUIREMENTS
<ul>
<li>At least two years working in the kitchen, and one year working in a broiler/grill capacity at a high-volume restaurant</li>
</ul>
GENERAL JOB DESCRIPTION:
Essential Functions: These requirements/functions may change over the course of employment and are not limited to:
<ul>
<li>Follows recipes, portion controls, and presentation specifications as set by the restaurant.
</li>
<li>Sets up, maintains side work, and/or closes station for scheduled shift (e.g., preps all appropriate food items, labels, dates and rotates food items according to FIFO method, breaks down and cleans equipment).
</li>
<li>Prepares and plates food items according to specifications
</li>
<li>Ensures safety and sanitation standards are met.
</li>
<li>Properly uses personal protective equipment (e.g. face coverings, glove, apron, etc.)
</li>
<li>Communicates any low on, 86’d products, equipment issues, and quality or service problems
</li>
<li>Performs additional responsibilities, although not detailed, as requested by the Chef and/or MOD
</li>
<li>Obtains and maintains any certifications required by the local health department.
</li>
</ul>
Skills
<ul>
<li>Proven cooking experience, including experience as a line cook, restaurant cook or prep cook</li>
<li>Excellent understanding of various cooking methods, ingredients, equipment and procedures</li>
<li>Accuracy and speed in executing assigned tasks</li>
<li>Familiar with industry’s best practice</li>
</ul>
Job Type: Full-time
Pay: From $22.00 per hour
Benefits:
<ul>
<li>401(k)</li>
<li>Dental insurance</li>
<li>Employee discount</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Vision insurance</li>
</ul>
Experience:
<ul>
<li>Cooking: 2 years (Required)</li>
</ul>
License/Certification:
<ul>
<li>Food Handler Certification (Required)</li>
</ul>
Work Location: In person

Grill/Broiler Cook

Grill/Broiler Cook

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