Eaglewood Grill - LEAD COOK - GREAT PAY & FLEXIBLE HOURS

Title: LINE/PREP COOK

Reports to: Kitchen Manager

Summary of Position:

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food

products as well as prepare and portion food products prior to cooking. Also

perform other duties in the areas of food and final plate preparation including

plating and garnishing of cooked items and preparing appropriate garnishes for all

hot menu item plates.

Duties & Responsibilities:

Prepares a variety of meats, seafood, poultry, vegetables and other food

items for cooking in broilers, ovens, grills, fryers and a variety of other

kitchen equipment.

Assumes 100% responsibility for quality of products served.

Knows and complies consistently with our standard portion sizes, cooking

methods, quality standards and kitchen rules, policies and procedures.

Stocks and maintains sufficient levels of food products at line stations to

assure a smooth service period.

Portions food products prior to cooking according to standard portion sizes

and recipe specifications.

Maintains a clean and sanitary work station area including tables, shelves,

grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top

range and refrigeration equipment.

Prepares item for broiling, grilling, frying, sauteing or other cooking methods

by portioning, battering, breading, seasoning and/or marinating.

Follows proper plate presentation and garnish set up for all dishes.

Handles, stores and rotates all products properly.

Assists in food prep assignments during off-peak periods as needed.

Closes the kitchen properly and follows the closing checklist for kitchen

stations. Assists others in closing the kitchen.

Attends all scheduled employee meetings and brings suggestions for

improvement.

Performs other related duties as assigned by the Kitchen Manager or

manager-on-duty.

Qualifications:

NO MINIMUM years of experience in kitchen preparation and cooking.

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).

Must be able to follow printed recipes and plate specifications

Must maintain personal hygiene in accordance to Utah Health Department

standards for Food Service Employees.

VERY FLEXIBLE WITH HOURS AND AVAILIBILITY