Line Cook at D AMICO HOSPITALITY

Minneapolis, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

18.4

Posted On

14 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Food Safety, Sanitation, Baking, Grilling, Frying, Sautéing, Plating, Knife Skills, Recipe Adherence, Time Management, Communication, Inventory Rotation, Kitchen Equipment Operation

Industry

Hospitality

Description

Join Our Team and Work in an Open and Fun Atmosphere! Bushel and Peck is now hiring for: Line Cook. This role would be Thursday-Friday 9am-3:30pm and Saturday-Sunday 9am-4:30pm. The Line Cook roles involve food preparation and production while adhering to strict guidelines for food safety and sanitation. These positions are integral to maintaining culinary standards and commitment to guest service excellence. Cooks must ensure that all food is prepared and presented according to specifications and under the direction of the Chef. DUTIES AND RESPONSIBILITIES: 1. Prepare food items by cutting, chopping, mixing, and crafting sauces with precision and attention to detail. 2. Utilize various cooking methods such as baking, grilling, frying, and sautéing to cook food items according to company standards. 3. Plate dishes meticulously, adhering to portion sizes and presentation requirements for an exceptional dining experience. 4. Adhere strictly to all food safety protocols and consistently maintain a safe working environment. 5. Follow recipes and specifications diligently, including accurate measuring, weighing, and mixing of ingredients. 6. Demonstrate the ability to work efficiently in a fast-paced environment, meeting high-volume and deadline-oriented food preparation demands. 7. Stay abreast of new ideas, techniques, and safety standards for food preparation and sanitation. 8. Execute opening and closing procedures meticulously, including workstation set-up, cleaning, and preparation, while adhering to daily production schedules to ensure timely service. 9. Uphold cleanliness and sanitation standards rigorously, including the cleaning and maintenance of kitchen utensils, equipment, and workspace. 10. Ensure proper storage, rotation, and quality of food products throughout all kitchen areas, promptly addressing any quality issues with management. 11. Prioritize guest satisfaction above all else while performing assigned duties. 12. Communicate effectively and respectfully with the entire kitchen team, front-of-the-house service staff, and employees in other departments. 13. Perform other duties as assigned. Tasks when preparing and presenting food may include but are not limited to: * Handling, unpacking, and storing received goods. * Assembling ingredients for recipes. * Using slicers, knives, and cutting utensils on various types of food. * Plating food with precision. * Sautéing food and working near hot surfaces. * Using tongs, ladles, and spatulas for food preparation. * Lifting and moving heavy pots and pans from burners and ovens. * Weighing and measuring food items accurately. * Washing fruits, vegetables, and other food items as needed.

Responsibilities

The Line Cook is responsible for preparing and producing food items using various cooking methods while adhering to strict safety and sanitation guidelines. They must ensure all dishes are plated according to specifications and maintain a clean, efficient workstation.