Line Cook / Prep Cook

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Line Cook
The Line Cook is responsible for the daily preparation of all food items that are served to the customers of Gibsons Restaurant Group. Responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.

Essential Duties and Responsibilities:
Set up station according to restaurant guidelines.
Prepare all food items for the daily menu and specials in a sanitary and timely manner.
Follow recipes, portion controls, and presentation specifications as set by the restaurant.
Ability to read and interpret abbreviations on food order tickets.
Responsible for the correct food presentation of each plated item.
Restock items as needed throughout shift.
Clean and maintain station in practicing good safety, sanitation, organizational skills.
Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
May perform other duties as assigned.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:
Graduate of a recognized culinary school and one to two years related experience is preferred; or equivalent combination of education and experience.

Skills:
Must possess thorough knowledge of all food preparation techniques, styles, sanitation and food handling procedures. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail. 

Prep Cook

The Prep Cook is responsible for the preparation all food items to be cooked or baked. Responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.

Essential Duties and Responsibilities:

• Prepare specific amount of food product according to the daily prep
• Wash, peel, dice and chop foods according to Chef’s
• Comply with all portion sizes, quality standards, and
• Run electrical kitchen equipment in a safe and sanitary
• Wash and clean all utensils, preparation equipment and counters required for production in the kitchen area in accordance with industry standards for proper kitchen sanitation.
• Transfer supplies and equipment between storage and work areas by hand or
• Prepare appropriate equipment for
• Operate kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food
• Ensure proper food handling procedures are followed wrapping, labeling, dating, stocking, storing, rotating and checking temperature of products.
• Maintain a clean uniform throughout the
• May perform other duties as

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

High school diploma or GED and one to two years related experience is preferred; or equivalent combination of education and experience.

Skills:

Ability to communicate verbally with other kitchen staff in fast-paced environment. Ability to frequently use hands and fingers to feel, pull, push, and lift. Ability to stand for long periods of time. Ability to follow instructions and procedures.

• Prepare specific amount of food product according to the daily prep sheets.
• Wash, peel, dice and chop foods according to Chef’s requirements.
• Comply with all portion sizes, quality standards, and recipes.
• Run electrical kitchen equipment in a safe and sanitary fashion.
• Wash and clean all utensils, preparation equipment and counters required for production in the kitchen area in accordance with industry standards for proper kitchen sanitation.
• Transfer supplies and equipment between storage and work areas by hand or cart.
• Prepare appropriate equipment for cooking.
• Operate kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products.
• Ensure proper food handling procedures are followed wrapping, labeling, dating, stocking, storing, rotating and checking temperature of products.
• Maintain a clean uniform throughout the shift.
• May perform other duties as assigned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

High school diploma or GED and one to two years related experience is preferred; or equivalent combination of education and experience.

Skills:

Ability to communicate verbally with other kitchen staff in fast-paced environment. Ability to frequently use hands and fingers to feel, pull, push, and lift. Ability to stand for long periods of time. Ability to follow instructions and procedures.