Click the Facebook, Google+ or LinkedIn icons to share this job with your friends or contacts. Click the Twitter icon to tweet this job to your followers. Click the link button to view the URL of the job, which then can be copied and pasted into an e-mail or other document.
Rehoboth, DE 19971
Job Title: Line Cook
Pay Arrangement: Hourly
Reports to: Kitchen Manager
What’s The Story?
Since opening in 2004, High 5 Hospitality, LLC (H5H) operated restaurants have shown steady sales increases and have expanded to over 600 Team Members. H5H now operates eight Buffalo Wild Wings franchises in Bear, Middletown, Dover, Newark, Rehoboth Beach, and Wilmington, DE and in Salisbury and Bel Air, MD. In August 2014, they purchased a restaurant in Newark, DE and after operating a short time, reopened as the Stone Balloon Alehouse. In July 2018, H5H opened its’ 3rd brand, Limestone BBQ and Bourbon. Eggspectation is H5H’s 4th brand and 11th restaurant.
Accurately, efficiently and in accordance with company recipes, 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 item plates. Complies with all state Health guidelines, uses temp sheets and daily checklists and is responsible for the proper storage of all foods.
While maintaining High 5 Hospitality, LLC S.T.A.R.S. Core values:
Serve Others Well
Attitude is Everything
Strive for Excellence
Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Must be willing to handle, process and prepare all menu items including meats, fish, poultry, dairy and vegetables.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range and refrigeration equipment.
Prepares items for broiling, grilling, frying, sauteing 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 (FIFO)
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
Clear and open communication with Team Members and Management a must.
Attention to ticket times during entire shift.
Minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months in a similar capacity.
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 lbs.
Be able to work in a standing position for long periods of time.
Must be knowledgeable of the proper use of all kitchen equipment and understand and comply with all state requirements regarding safety and sanitation.
Physical Demands and Work Environment:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties as requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
- Has a strong sense of genuine, heartfelt hospitality
- Ability to work eight hour shifts, with extensive standing/walking.
- Ability to lift or move up to 50 pounds
- Previous culinary experience preferred