What are the responsibilities and job description for the Line Cook/Prep Cook position at Ferris BBQ?
About us
Ferris BBQ is a new, full-service BBQ restaurant devoted to offering an exceptional dining experience to each and every customer. We make every effort to ensure that each individual walks out of our restaurant fulfilled and happy. We strive to serve the best traditional, slow-smoked BBQ around, but accent our menu with offerings such as hand cut fries (made with locally sourced potatoes), hand crafted sandwiches, burgers and specialty salads. In addition to our food menu, Ferris BBQ has a full-service bar, featuring several local brews on tap and select bourbons and other spirits. We are committed to delivering excellence to each and every diner.
Ferris BBQ is hiring exceptional team members to join our Back-of-House team. We want team members who can handle the operations of a full-service, high volume restaurant in a fast-paced environment while never losing a smile on their face!
Candidates must be team players and available to work some weekends and holidays.
Title: LINE COOK / PREP COOK / PIT CREW
Reports to: Back of House Manager
Summary of Position:
Accurately and efficiently trim and cook meats, prep and cook vegetables, mix seasoning rubs and sauces and prepare other hot and cold 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:
■ Prepare a variety of meats, poultry, vegetables and other food items for cooking in smokers, broilers, ovens, grills, fryers and a variety of other kitchen equipment.
■ Assume 100% responsibility for quality of products served.
■ Know and comply consistently with our standard portion sizes, cooking methods, recipes, quality standards and kitchen rules, policies and procedures.
■ Stock and maintains sufficient levels of food products at line stations to assure a smooth service period.
■ Portion food products prior to cooking according to standard portion sizes and recipe specifications.
■ Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment.
■ Prepare item for smoking, broiling, grilling, frying, sautéing or other cooking methods by portioning, seasoning and/or marinating.
■ Follow proper plate presentation and garnish set up for all dishes.
■ Handle, store and rotate all products properly.
■ Assist in food prep assignments during off-peak periods as needed.
■ Close the kitchen properly and follows the closing checklist for kitchen stations.
■ Attend all scheduled employee meetings and brings suggestions for improvement.
■ Perform other related duties as assigned by the Back of House Manager or General Manager.
Qualifications:
■ 1 to 2 years of experience in kitchen preparation and cooking preferred, but will train the right candidate.
■ 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 8-10 hours).
■ Must be able to follow printed recipes and plate specifications
■ Must maintain personal hygiene in accordance with Maine Department of Health and Human Services standards for Food Service Employees.
Job Type: Full-time
Pay: $17.00 - $19.00 per hour
Benefits:
- Employee discount
- Flexible schedule
- Paid sick time
- Paid time off
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Work Location: In person
Salary : $17 - $19