Cook

Description

The position of Line Cook at Blue Martini requires the ability to perform daily functions as prescribed by the Kitchen Manager, General Managers, and Assistant Managers. Must be able to cook and prepare an assortment of food products to be used daily throughout the kitchen. These products are as follows but not limited to: Meats, Seafood, Poultry, Vegetables, Sauces, Stocks, Breads and Desserts. A variety of equipment and utensils will be used daily. Training will be provided if needed. 

• Complete daily opening and closing checklists with approval of General Manager or Kitchen Manager

• Attain Daily Prep List, identify duties, discuss modifications and perform the duties. 

• Perform all food production to specification. Do not vary from standardized recipes. All items must match pictures and recipe

• Prepare recipe using ovens, broilers, grills, and stovetops and be able to identify and use any other type of standard kitchen equipment.

• Meet Service Target – 4-7 minute ticket time (for food to reach the line), start to finish, each order, every day.

• Assist the food runner, dishwasher, and prep person when necessary.

• Must report all incidents to Managers for documentation.

• Uphold all safety, health, and cleanliness standards. Eliminate all safety hazards.

• Clean all equipment used in preparation to the strictest standards.

• Report problems with equipment, food quality, and sanitation to Manager. 

• Perform any other duties as prescribed by the Kitchen Manager.

Qualifications

• Minimum 1 year of experience in high volume upscale dining in prep capacity.
• 6 months in similar kitchen capacity
• Must be able to communicate with all levels of managerial staff and leadership.
• Must be able to stand for long hours (up to 5 hrs. at a time).
• Must be able to lift 60 lbs., stand, bend and stoop if necessary.