JOB SUMMARY

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 menu item plates. 

ACTIVITIES & RESPONSIBILITIES

• Promote, work, and act in a manner consistent with the mission and core values of Wye Hill Kitchen & Brewing.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.  
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Ability to work with a positive attitude in a fast paced environment
• Report all equipment problems, violations or substandard practices to management.
• 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 the 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.
• 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.
• Assists in food prep assignments during off-peak periods as needed.
• Works clean and runs the dish pit to prevent piling up 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 offer 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.

TOOLS & TECHNOLOGY

• Calendar and scheduling software (Google Calendar, OpenSimSim & Resy)
• Kitchen equipment & Machinery
• Food Safety Labeling Systems

Experience

• Two years’ cooking experience preferred

Other Requirements

• Ability to work a flexible schedule that may include nights and weekends as defined by the Chef
• Must have reliable transportation
• Ability to stand for long periods of time and perform sometimes-strenuous physical labor, including lifting objects that may weigh 50 lbs or more
• Ability to perform duties in an environment that may include exposure to extreme heat or cold, hot liquids, chemicals, pressure vessels, strong odors and moving machinery, with knowledge of the potential for personal injury