Fishers Deli Experienced Line Cooks starting over 18 an hr DOE

Job Description

Job Description

Benefits :

• Employee discounts
• Flexible schedule
• Free uniforms
• Opportunity for advancement
• Training & development

DO YOU HAVE OPEN AVAILABILITY? LOOKING FOR OVER 40 HOURS A WEEK?

STARTING PAY DOE BETWEEN $18 AND $20 AN HOUR! NEED TO HAVE MORE THAN FIVE YEARS OF EXPERIENCE IN A HIGH VOLUME BREAKFAST KITCHEN ON THE LINE. FAST FOOD DOES NOT COUNT. I HAVE FIVE OPENINGS TO FILL WITH PROFESSIONAL COOKS.

Position Overview : The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to our standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment.

Key Qualifications :

Proficient in preparing menu items consistently to the specified recipes and customer requests.

Available to work flexible shifts, including evenings, weekends, and holidays.

Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives.

Effective communicator with the ability to follow oral and written instructions.

Capable of multitasking effectively under pressure in a busy kitchen setting.

Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels.

Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces.

Responsibilities :

Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.

Adhere to portion control and food preparation standards to maintain product consistency and manage costs.

Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures.

Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef.

Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations.

Ensure all dishes from the station are accounted for and meet the restaurants quality expectations.

Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety.

Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment.

Collaborate effectively with the kitchen team and maintain positive working relationships with all staff.

Undertake additional tasks as needed to support the efficient operation of the kitchen.