Job ID: 354824385

Job Description

JOB DESCRIPTION SOUS CHEF AND LINE COOK

GIUSEPPE’S PIZZERIA & RISTORANTE

PREPARING AND COOKING THE DAILY MARINIARA SAUCE, BOLOGNESE SAUCE, SOUPS AND PASTA AND THEN WORKING ON THE LINE TO PREPARE, COOK AND SERVE FRESHLY MADE TO ORDER ENTREES, SANDWICHES, AND FRIED FOOD.

BASIC FUNCTIONS:

Preparation of made to order baked entrees, sandwiches, grilled sandwiches, and fried food and assisting other cooks in kitchen when needed to prepare food made food to order with quality, consistency and in an efficient and caring way.

Ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality while maintaining a safe, orderly and sanitized kitchen and must demonstrate proper food-handling techniques.

Essential Functions:

• Prepare fresh food made to order
• Prepare and stock food stations relating to your position on the line and area will remain stocked during the meal period
• Follow all recipes and portions servings correctly
• Learn the Kitchen’s other grill, fry, pizza stations so that you will be prepared to help when needed to help or fill in working those stations.
• Make food to order as quickly as possible while maintaining quality
• Make sure food looks and smells appetizing and delicious
• Organize food timing to coincide with the ticket timing of the other food

preparation areas

• Keeps kitchen areas clean and organized
• Perform additional responsibilities, although not detailed, as requested

                  by the Kitchen Manager at any time

• Practice food safety and waste prevention

Knowledge

1. Commitment to quality service, and food and beverage knowledge.

2. Knowledge of basic training techniques.

3. Awareness of local, state and federal health and sanitation laws.

4. Understanding of proper use and maintenance of major kitchen

    equipment, including stoves, refrigeration, slicer, knives, and dish machine.

Skills/Aptitudes

I. Adequate communication skills, oral and written

2. Ability to work in a high-energy and demanding environment

3. Organization and leadership skills

4. Demonstrates strong work ethic and skills and is a team player

7. Works well under pressure

8. Can effectively solve problems

9. Able to take direction

Working Conditions

1. 90% of time standing and 10% of time sitting
2. Kitchen temperature is hot during the summer months
3. Direct contact and involvement with front of house and back of house team
4. Set Schedule will be 5 to 6 days and or nights per week
5. Monetary compensation is based on level of experience and performance