Line Cook

Big Fish Hospitality is opening a new restaurant in the Rosemont Ice Arena and WE want YOU to be a part of the team!

Reports to : Executive Chef / Sous Chef

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 and cold menu item plates.

Duties & Responsibilities :

§ Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, griddles, wood-fire oven, flattop grill, fryers and a variety of other kitchen equipment.

§ Assume 100% responsibility for the quality of products served.

§ Knows and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

§ Stocks and maintains appropriate levels of food products at line stations to assure a smooth service period.

§ Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, griddles, wood-oven, flattop grill, flat top range and refrigeration equipment.

§ Prepares items for broiling, grilling, griddle, flattop grill, wood-fire oven, frying, sautéing 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

§ Opens and closes the kitchen properly and follows the opening / closing checklists for kitchen stations. Assists others in opening and closing the kitchen and deep cleaning.

§ Attends all scheduled employee meetings and brings suggestions for improvement.

§ All BOH employees need to have a certified food handler’s certification.

• Adheres to all company policies on work safety and follows safety guidelines outlined by the kitchen manager. Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.

§ Performs other related duties as assigned by the Executive Chef, Sous Chef or manager-on-duty.