Gastropub Fare with an International Twist
Great Food. Better Beer. Proper People.
Opening Late August at 30 Avenue
Responsibilities & Job Description:
· Promote, work, and act in a manner consistent with the mission of No reservations Restaurant Group
· Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
· Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
· Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
· Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
· Responsible for the quality of products served.
· Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
· Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
· Turn or stir foods to ensure even cooking.
· Season and cook food according to recipes or personal judgment and experience.
· Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
· Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
· Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
· Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
· Follow proper plate presentation and garnish set up for all dishes.
· Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
· Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
· Assists in food prep assignments during off-peak periods as needed.
· Substitute for or assist other cooks during emergencies or rush periods.
· Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
· Attend all scheduled employee meetings and offers suggestions for improvement.
· Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
· Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
$18 - $20 per hour