Line Cook//Dishwaser in Silver Springs, Nevada at Plantation Investments LLC

Essential Job Functions:

•Works on the line and in the kitchen as directed by Management.

•Must be able to always maintain a high standard of professionalism.

•Preps food for service following all Health Department codes and practices.

•Ensures that every dish or menu item prepared is up to established standards prior to leaving the Kitchen for table service.

•Must be able to multitask and work in a fast-paced, high-pressure environment.

•Ensures that food items (both hot and cold) are properly stored, labeled, and rotated.

•Assists with putting food shipments away as needed.

•Adheres to all departmental, health, and safety standards.

•Ability to work in a high pressure, fast-paced environment.

•Ensures efficient delivery and proper presentation of meals.

•Stocks any items that need replenishing daily.

•Preps bulk items as required according to recipe with product consistency and quality as primary concerns.

•Maintains cleanliness and personal hygiene in accordance with all state/government agency rules and requirements.
•Cleans and Sanitizes all dishes, glassware, silverware, flatware, pots, and pans in the restaurant.

•Ensures that the restaurant has the requisite amounts of the above to avoid service interruptions.

•Ensures there are adequate number of carts for transport of dirty dishes and utensils.

•Assist with clearing of tables as needed.

•Breaks down and properly dispose of empty boxes/cardboard.

•Takes out trash from back of house areas as needed.

•Assists with putting food shipments away as needed.

•Adheres to all departmental, health, and safety standards.

•Ability to work in a high pressure, fast-paced environment.

Qualifications:

Experience:

Familiarity with chemicals and sanitation and ware washing techniques and procedures.

Minimum 1-year experience working as Line Cook preferred

Language Ability:

Must be able to communicate effectively in English language – both written and oral

Math Ability:

Basic mathematical skills in order to calculate portion sizes, measurements, and recipes

Knowledge/Skills

Ability to work in a team environment or independently

Ability to work in high pressure, fast paced environment

Must be able to multitask

Ability to maintain a high standard of professionalism at all times

Computer Skills:

Basic computer skills

Reasoning Ability:

Ability to apply superior sanitation standard

Must have knowledge of food storage requirements, both hot and cold

Able to perform in a fast-paced, loud, crowded environment.

Physical Requirements:

Must be able to stand with full range of mobility for extended periods of time

Reaching, bending, stretching, lifting up to 50 pounds

Must be able to operate within confined spaces and perform acts of repetitive motion

Certificates and Licenses:

Serve Safe Certification preferred but not necessary.