Line Cook - Posty's, Nashville

Responsibilities

• Prepares ingredients and maintains stations used in the cooking process while ensuring the kitchen remains clean, sanitized, and operating safely.
• Prepares food for frying, sautéing, and grilling; monitors cooking processes to ensure food is prepared to the appropriate standards.
• Maintains kitchen equipment, including fryers, grills, and other cooking appliances, to ensure proper and safe operation.
• Reports to work on time and assists fellow kitchen staff as needed.
• Cooks, seasons, and plates all entrees (meat, poultry, and seafood) ensuring they are prepared and served up to standards of quality, presentation, and timing.
• Assists the Chefs in cutting meat, following specifications, quality standards, and procedures.
• Prepares broiled, fried, and baked food items in accordance with kitchen needs.
• Prepares vegetables for salads, portions, and plates salads and desserts, ensuring all food is prepared and served up to TCRG standards.
• Rotates and restocks pantry food items, condiments, plateware, small wares, equipment, and supplies throughout the shift.
• Checks par and stock levels of salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and small wares to ensure sufficient quantity for the demands of the business.
• Communicates and coordinates with the broiler cook and food runners to ensure food products are prepared and ready for service at the correct time.
• Assists other kitchen personnel in food preparation and side work according to prep lists.
• Correctly completes all station closing duties at the end of each shift.
• Maintains the highest degree of sanitation, cleanliness, and food safety for work area to include prep tables, counter tops, refrigeration units, floors, walls, and shelving.
• Communicates effectively and listens attentively to supervisors, other team members, vendors, and guests.
• Communicates and coordinates with the Sous Chef/Exec Chef to report any unsafe conditions, accidents, or injuries.

Qualifications

• 2-3 years of experience as a fry, grill, or line cook preferred.
• Experience as a pantry or prep cook in a full service, fine dining, casual dining restaurant preferred.
• Ability to access and operate business applications for communication with fellow team members (i.e. email, chat/text messaging).
• Must be able to taste and distinguish between flavors, spices, temperatures, textures; Must be able to smell and distinguish between odors and scents as to their appeal and level of intensity for all food and beverage products.
• Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke.
• Must use cut gloves as that is a company requirement for all culinary personnel for safety.
• Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guests.
• Ability to understand communication in English.
• Position may require work on nights, weekends, and holidays.
• Must be able to lift, handle, and carry food, small wares, equipment, supplies and paper goods at a minimum of 50 pounds.
• Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length.
• Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
• Maintains good grooming habits.