LINE COOK at Blue Plate Restaurant Company Inc

Minneapolis, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Sep, 26

Salary

0.0

Posted On

30 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking Methods, Kitchen Safety, Sanitation Regulations, Butchering, Sauce Preparation, Time Management, Teamwork

Industry

Restaurants

Description

Description BLUE PLATE CORE FOCUS Passionate Hospitality & Flavors Fuel our Community. This really is our niche. This one statement captures the following: Passionate Hospitality: we take care of our people and our guests Flavors: distinctive taste and quality, not just food and drink Fuel: energy, sustenance, nourishment, power, an everyday need Community: the people that work for us, dine with us, live by us BLUE PLATE CORE VALUES We Are: Adaptable Committed Enthusiastic There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future: ADAPTABLE to our changing world COMMITTED to our people & our community. ENTHUSIASTIC to living our best life. In addition to our Core Values, we strive to: Uphold our reputation as a quality, locally owned & operated business. Increase profitability. Increase measurable growth, both financially and professionally Exceed a continually higher standard, to which we will hold ourselves and each other. POSITION SUMMARY The line cook is responsible for prepping ingredients and assembling dishes according to restaurant recipes. POSITION OBJECTIVES In the performance of their respective tasks and duties, all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, vendors and the executive team. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations. GENERAL DUTIES Keep kitchen and work area clean and organized. Prepare food for service (i.e. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with nutrition and sanitation regulations and safety standards. Communicate and interact professionally with guests and coworkers. Other duties as assigned. Requirements QUALIFICATIONS 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. REQUIRED Previous cooking experience in a restaurant as a line cook or prep cook. Speed and accuracy in completing assigned tasks. Understanding of cooking methods, ingredients, equipment, procedures and industry’s best practices. Knowledge of health and safety rules in the kitchen. PREFERRED Serv Safe Certification recommended. Culinary education.

Responsibilities

The line cook is responsible for prepping ingredients and assembling dishes according to restaurant recipes. They must maintain a clean workspace and ensure high-quality food is delivered in a timely manner.