Linecook at Georgia Blue

Job DescriptionJob DescriptionThe role of a line cook is to prepare food to the exact specifications of the chef, Georgia Blue and our guests. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. As a line cook at Georgia Blue, you will be responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu items. Side work and other cleaning duties must also be performed before, during and after each shift. General ResponsibilitiesSets up station according to restaurant guidelinesPrepares all food items as directed in a sanitary and timely mannerFollows recipes, portion controls, and presentation specification as set by Georgia BlueRestocks all items as needed throughout the shift to assure a smooth service periodAssumes 100% responsibility for quality of products servedMaintains a clean and sanitary work station including tables, shelves, grills, broilers, fryers, sauté burners, ovens, flat top range and refrigeration equipment while practicing exceptional safety, sanitation and organizational skillsPrepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinatingHandle, store, label, date and rotate all products properlyAssist in food prep assignments during off-peak periods as neededHas understanding and knowledge of how to properly use and maintain all equipment in the kitchenAssists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchenAttend all scheduled employee meetings and bring suggestions for improvementPerforms additional responsibilities as requested by the Chef, Sous Chef, Kitchen Manager or General Manager at any time.Must have adequate transportation to and from work. Arrive 10 minutes prior to assigned shift in order to be ready to work at your scheduled timeJob QualificationsEducation:High school diploma or equivalent preferredMust be 16 years of ageExperience/Knowledge:Previous prep or line cook experienceMust be able to communicate clearly with managers, kitchen and dining room personnelMust be able to speak, read and understand basic cooking directionsMust be able to follow printed recipes and plate specificationsBasic understanding of professional cooking and knife handling skillsUnderstanding and knowledge of safety, sanitation and food handling proceduresManagement ActivitiesNoneDiscretion/Independent JudgmentAs a Line Cook, you will be expected to work with Associates to ensure satisfaction. A line cook will have to take initiative and get creative in resolving challenges and involve a manager only when previous methods have been unsuccessful.Skills/Aptitude:Professional communication skills are requiredAbility to take directionAbility to work in a team environmentAbility to work calmly and effectively under pressureMust have problem-solving abilities, be self-motivated and organizedCommitment to quality service, and food and beverage knowledgeMust be able to work nights, weekends, and some holidaysPhysical RequirementsAble to speak and hearClose vision, distant vision, color vision, peripheral vision, depth perception, and the ability to adjust focusBe able to work in a standing position for long periods of time (up to 8 hours)Constant standing with some walkingBe able to reach, bend, stoop and frequently lift up to 40 pounds and occasionally lift/move 50 poundsContinual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skillsWorking ConditionsGenerally in an indoor settingVarying schedule to include evenings, holidays and extended hours as business dictatesWhile performing the duties of this job, the employee is frequently exposed to heat/cold from the mechanical equipmentMay work near toxic/caustic chemicals and with fumes or airborne particles.The noise level in the work environment is usually moderate to loudAppearance/Uniform StandardChef pants or black pants with a Georgia Blue shirt or chef coat, Georgia Blue hat or hair net, black socks, and closed-toed black slip-resistant shoes.Facial hair must be well groomed and kept to a minimumHair long enough to touch the shoulder must be pulled back and restrainedWe will supply aprons which must be worn throughout the shift and changed when soiled