Line Cook

Forty North Restaurant Group is a company that is committed to providing an exceptional dining experience that is deep rooted in hospitality. Each of our distinctive restaurants connects with our guests by creating a sense of belonging and community. The underlying philosophy for the Forty North Restaurant Group is that we will always be thinking, anticipating and acting to deliver first-rate service. As integral member of our team, your polished style and playful attitude creates and ensures a fun-filled, entertaining and exciting environment where the flawless delivery and execution of service excellence is paramount.

SUMMARY

Line cooks are responsible for making sure that food is prepared to the exact specifications of the chef, Forty North Restaurant Group

and the guest. The line cook is responsible for preparing their station before the start of each service. The line cook must make sure that all the supplies that will be needed for the shift are available and ready for use including preparing items in advance and stocking the station. The line cook preps food for service daily including chopping vegetables, butchering meat, preparing sauces and prepare items for other stations or for special events. During service, the line cook is responsible for preparing the items requested from their station, requiring working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the table ready to eat and at the right temperature. At the end of service, the line cook is responsible for cleaning their station, and will be asked to help other cooks clean up their stations. Including disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. They are responsible for taking care of leftover food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service. The position may require to assist with unloading delivery trucks and storing inventory correctly in dry, cold or frozen storage areas.

ESSENTIAL FUNCTIONS

• Following recipe and presentation guidelines to meet or exceed guests' expectations
• Coordinating food orders to support timely and efficient delivery to each table
• Ensuring proper food safety and sanitation standards to ensure guest safety
• Meeting special guest requests while ensuring same high quality standards.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Adds seasoning to foods during mixing or cooking.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
• Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• Butchers chickens, fish, and shellfish.
• Cuts, trims, and bones meat prior to cooking.

QUALIFICATIONS:

You have to have the ability to read and make adjustments in recipes with knowledge of weights, measures and menus. You must have the ability to work in a situation where you have a close team with constant deadlines. Work well under pressure. Able to accept feedback and criticism and ask for help when needed. Experienced knife handling and previous cooking experience in mid-high volume food and beverage experience. High School degree or equivalent is preferred. Must be able to work any day, any shift. Must be able to get along well with co-workers and work as a team. Must possess excellent customer service and communication skills.

PHYSICAL AND ENVIRONMENTAL DEMANDS:

Fast paced, high volume, high stress environment involving constant interaction with guests, Team members and Management. Requires standing, walking, bending and reaching throughout the shift. Requires carrying serving trays weighing up to 35 lbs. and bus trays up to 50 lbs. Physical stamina and proper mental attitude to work under pressure at a fast pace are essential. Must have mobility to access all areas of the facility, and perform all duties necessary. Must have the mental fortitude to handle the pressures of multiple tasks while providing excellent service. Shifts may vary based on business needs.