At Grappino, we pride ourselves on delivering a remarkable dining experience that showcases the finest ingredients and culinary craftsmanship. Our dynamic team is committed to creating delicious dishes that delight our guests and foster a warm and inviting atmosphere. We are looking for a talented and dedicated Line Cook to join our kitchen team.
As a Line Cook, you will play a crucial role in our kitchen operations, working alongside the culinary team to prepare and serve high-quality dishes in a timely manner. You will be responsible for maintaining a clean and organized kitchen while ensuring that all food safety and sanitation standards are met.
Line Cook Line Cooks efficiently and consistently produce the highest quality menu items. Line cooks take full ownership for the daily preparation and execution of food items in their station. Line cooks follow recipes, procedures, and presentation standards consistently to ensure the best possible product is produced and executed. Line Cooks are team players that assist one another and work with the service team to exceed our guests' expectations and to provide them with nothing less than extraordinary dining experiences.
Two years of experience in Italian restaurants Line cook/Restaurant experience preferred...
Sous Chefs
Lead and manage the restaurants B.O.H. operations in partnership with the Corporate Chef to offer a world-class culinary experience, ensure concept vision and standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the Kitchen; ensure the kitchen operates efficiently and profitably.
Two years of fine dining Sous Chef/ restaurant experience preferred...
Our team members enjoy the following benefits - Advancement opportunities (70% of managers/chefs promoted from within) - Great Culture - Dining Discount - And More! To apply send us your resume or please visit our restaurant or website...
Essential Functions
-Ensures quality by properly rotating perishable and non-perishable products.
-Helps maintain food cost by limiting kitchen waste and through the efficient use of all products.
-Sets up station according to restaurant guidelines.
-Prepares all food items consistently and as directed in a sanitary and timely manner.
-Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant.
-Performs regular line checks.
-Observes and tests food to determine if cooked properly.
-Regulates temperature of oven, broilers, grill, fryer or other equipment necessary to perform job.
-Restocks all items as needed throughout shift.
-Must maintain a clean, sanitary and organized work environment.
-Has understanding and knowledge of how to properly use and maintain all equipment in station.
-Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
-Substitutes for or assists other cooks during rush periods or as needed.
-Communicates any product or other issues to Chef and team immediately.
-Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef at any time.
Required Skills
-Ability to execute professional cooking and service standards.
-Proficient knife handling and sharpening skills.
-Understanding and knowledge of safety, sanitation and food handling procedures.
-Previous prep or line cook experience.
-Requires attention to detail in completing tasks.
-Ability to actively listen- giving full attention, understanding, asking questions as appropriate.
-Ability to accept feedback and work calmly and effectively under pressure.
-Ability to take direction and to work in a team environment.
-Must have problem solving abilities, time management skills and be self-motivated.
-Commitment to quality service, and food and beverage knowledge.
-Ability to physically handle knives and other sharp, heavy or potentially dangerous items.
-Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
-Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment.
-This position will spend 100% of the time standing, walking and climbing stairs with food items and dishes.
-Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water.
-Regular exposure to conditions that could lead to minor injuries such as cuts and burns.
-Must be able to work efficiently in a limited space.
-Must be able to work at a fast pace for an extended period of time.
-Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
-Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
-Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability and visual acuity.
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