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Posted: Friday, March 10, 2017 4:21 PM

Job Description:/h3:
Line cook, splitting time between saute, ovens and pantry as well as preparation work for functions when applicable. The majority of hours concentrating on saute depending on experience level and the needs of the kitchen. Our staff is a team oriented collection of hard working cooks who share responsibilities and positions. We are looking for the right person with good communication skills to become part of the team. A professional attitude and strong sense of commitment are more important than ability if you are willing to learn, although a certain level of skill is necessary.

Duties and 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 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, sauté 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 marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores 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 Kitchen Manager or manager:on:duty.

A minimum of 3 years of experience in kitchen preparation and cooking.
At least 6 months experience 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 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Company Description:/h3:
Well known Fine Dining Restaurant, Casual Pub and 200 seat Banquet Room. Our fine dining restaurant is a special occasion and seasonal business. Our pub is busy year round and we specialize in wedding receptions in our banquet room. We are chef owned and have been family operated for over 38 years.


• Location: Boston, scituate

• Post ID: 38661405 boston is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2017