Highly skilled Cook II responsible for supporting the vision, culture and success of Bow & Bend through the preparation of meals, cooking soups, meats, gravies, vegetables, desserts, salads, etc.
Compensation
Concord associates earn competitive wages and are eligible to enroll in our comprehensive benefits package.
Responsibilities
Consistently providing the highest quality of service to customers and staff
Following all kitchen policies, procedures and service standards
Regulating temperature of ovens, broilers, grills, and roasters
Maintaining constant cleanliness and proper sanitary condition of all food storage and kitchen areas
Preparing and servicing all food items for a la carte and/or buffet menus according to restaurant recipes and standards
Learns to assists in the preparation and cooking of various food items prior to being considered a qualified, skilled cook. Maintains food safety and sanitation standards in the preparation and kitchen areas.
Compensation
$21.00 per hour to $22.00 per hour
Responsibilities
Follow food safety procedures and support daily kitchen operations
Read menu to estimate food requirements
Order food from supplier or procure it from storage
Prepare and cook food in accordance with company production records and standardized recipes
Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles
The Line Cook is responsible for guaranteeing the quality and proper standards as well maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares, cooks, garnishes & presents food.
Responsibilities
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
Turn or stir foods to ensure even cooking
Season and cook food according to recipe standards
Observe and test foods to determine if they have been cooked sufficiently
Weigh, measure, and mix ingredients according to recipes
Responsible for preparing food and helping kitchen staff in preparation of food items, setting up assigned station in compliance with standards set by Chef.
Responsibilities
Preparing food according to food handling guidelines and cooking procedures
Measuring and mixing ingredients according to recipe or use record to prepare and prep food items
Stocking and maintaining sufficient levels of food products at line stations to assure a smooth service period
Communicating and coordinating production with other cooks, wait staff and members of the food and beverage team
Possessing knowledge and/or become familiar with all kitchen equipment
Requirements
High school diploma or general education degree (GED)
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