• Trouble logging in? Send us a message with your username and/or email address for help.
New posts

Alys Beach

Beach Fanatic
Sep 13, 2006
1,547
59
www.alysbeach.com
Line Cook:
Minimum education requirement of a high school diploma; mustbe willing to work day and evening shifts. All applications/resumes MUST besubmitted through our company web site: www.ebscoind.com.No fax, email, personal, or telephone inquiries will be accepted.

JOB REQUIREMENTS:
English language and professional communications skills are required.
This position will spend 100% of the time standing.
Occasional environmental exposures to cold, heat, and water.
Must be able to lift and transport up to 50 pounds on occasion and up to 35pounds regularly.
Must be able speak, read and understand basic cooking directions.
Must be able to hear with 100% accuracy with correction.
Must be able to see 20/20 vision with correction.
Basic understanding of professional cooking and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures.
Previous prep or line cook experience.
Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated, and organized.
Commitment to quality service, and food and beverage knowledge.

JOB DESCRIPTION:
A line cook is responsible for the daily preparation of food items in thepantry, fry and/or stations or other areas of the kitchen.
Sets up station according to restaurant guidelines.
Prepares all food items ads directed in a sanitary and timely manner.
Follows recipes, portion controls, and presentation specifications as set bythe restaurant.
Restocks all items as needed throughout shift.
Cleans and maintains station in practicing good safety, sanitation, organizationalskills.
Has understanding and knowledge to properly use and maintain all equipment instation.
Assists with the cleaning, sanitation, and organization of kitchen, walk-incoolers, and all storage areas.
Performs additional responsibilities, although not detailed, as requested bythe Chef, Sous Chef or Kitchen Manager at any time.


Sous Chef:
ALL APPLICATIONS MUST BE MADE AT www.ebscoind.com

BASIC QUALIFICATIONS:
2 years experience working in food preparation position
2 years of management experience preferred
Other skills needed:
Written and oral communication, supervisory, organizational, leadership, andproblem solving skills.
Ability to train new employees.
Ability to work in high-energy and demanding environment.
.Ability to work well under pressure

RESPONSIBILITIES are, but not limited to:
Working closely with Executive Chef to maintain product pars for lunch anddinner service;
Training and supervising of all kitchen staff;
Working with Executive Chef on daily changes and recipes;
Overseeing all kitchen stations including dish station;
Ensuring the organization and cleanliness of food serving stations, storageareas, and food prep areas as outlined by Florida Health Department;
Assisting with end of month inventories;
Assisting in event planning, on site catering, Homeowners functions, etc.;
Checking in all food related orders to maintain consistency and productquality;
Nightly supervision of closing down the kitchen as outline by Executive Chef;
Bringing new ideas of improving operations and menu;
Researching current market trends;
Keeping a vigilant eye on labor cost and creative ways to improve it; and
Working closely with FOH management on staff training and constant menumaintenance and knowledge.
 
New posts


Shop SoWal Photos

Sign Up for SoWal Newsletter