Job Details

Join the crew at Kitchen No. 324, where brunch is king and our pancakes have a fan club! We're looking for back-of-house cooks to keep the brunch magic flowing!

POSITION SUMMARY:
Prepare and portion food products prior to cooking. Accurately and efficiently cook meat, fish, vegetables, soups, and other food products. Prepare appropriate garnishes, and plate and garnish menu items for plate presentation, while upholding A Good Egg Dining Group's mission to positively impact lives by building enduring memories and multi-generational relationships through a dedication to executional excellence, intentional service, extreme hospitality, and culinary trust.

ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES:

• 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.
• Assumes 100% responsibility for quality of products served.
• Knows and compiles consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products on 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 item for broiling, grilling, frying sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores labels and rotates all products properly.
• 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 Chef or manager-on-duty.
• Informs Chef immediately of product shortages.
• Refers to prep list at the start of every shift.
• Uses our standard recipe sheets for preparing all products. Do not rely on the memory of yourself or others.
• Labels and dates all products prepared.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

• A minimum of 1 year experience in kitchen preparation and cooking.
• At least 6 months experience in 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 70 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).