Line Cook

Line Cook Responsibilities

• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follow proper plate presentation and garnish set up for all dishes.
• Know and comply with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Handle, store and rotate all products properly.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Absorb 100% responsibility for quality of products served.
• Assist in food prep assignments during off-peak periods as needed.
• Close the kitchen properly and follow the closing checklist for kitchen stations.
• Assist others in closing the kitchen.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.

Line Cook Qualifications

• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).

About the Role

PJ Whelihan's Restaurant + Pub in Maple Shade, NJ is seeking Line Cooks. The position reports to the Assistant KM/KM. Each location has a unique feel but all are neighborhood establishments that provide a great guest experience. Guests can enjoy an impressive TV package and a wide selection of beer on tap, including PJW Copper Lager, a signature house beer brewed by Victory Brewing Company. Famous wings are a community tradition that has built loyal customers and true fans. PJWRG is looking for someone who is friendly, energetic, and confident in their position, responsibilities, and duties.

Responsibilities

• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follow proper plate presentation and garnish set up for all dishes.
• Know and comply with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Handle, store and rotate all products properly.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Absorb 100% responsibility for quality of products served.
• Assist in food prep assignments during off-peak periods as needed.
• Close the kitchen properly and follow the closing checklist for kitchen stations.
• Assist others in closing the kitchen.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications

• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).

Benefits

• Health Benefits
• Employee discount
• Paid training
• Referral program
• Weekly pay
• Employee perks program
• Holiday closures