Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $29,124.97 - $35,546.20
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Work-life balance
Job Description
River Stone Chophouse is a distinguished dining establishment known for providing an exceptional culinary experience combined with a warm and inviting atmosphere. As a premier steakhouse, it prides itself on delivering outstanding service, superb menu items, and a unique comfortable setting that caters to guests seeking an enjoyable eating and social experience. The restaurant's mission centers on creating the most enjoyable dining and hospitality experience possible through a commitment to quality, personality, and consistency every day. The team at River Stone Chophouse works collaboratively to uphold these values, ensuring every patron leaves satisfied and eager to return. Emphasizing professionalism, teamwork,... Show More
Job Requirements
- Promote and act in accordance with River Stone Chophouse's mission
- take and record temperatures of food and storage areas
- inspect and maintain clean food prep and serving areas
- ensure food is stored and cooked at correct temperatures
- check freshness and rotate stock
- properly label food and discard as necessary
- comply with restaurant portion sizes, cooking methods, and quality standards
- report discrepancies to management
- maintain product quality
- stock food products to support service periods
- handle and store food according to policies
- turn or stir foods during cooking
- maintain hot food temperature above 140°F
- season and cook food as per recipes
- bake, roast, broil, steam meats, fish, and vegetables
- weigh, measure, and mix ingredients
- portion, arrange, and garnish food according to specifications
- test foods for readiness
- follow plating and garnish setup
- prepare fruits and vegetables
- carve and trim meats
- assist during off-peak times
- support other cooks during emergencies
- close kitchen following checklist
- check out with the manager
- attend meetings and suggest improvements
- coordinate with team to meet guest needs
- fill in to ensure operations
- plan menus and specials with supervision
- estimate food consumption
- prep food per party sheets
Job Qualifications
- High school diploma or equivalent
- previous cooking experience in a restaurant setting
- knowledge of food safety regulations and standards
- ability to follow recipes and portion control guidelines
- strong organizational and time management skills
- ability to work effectively in a team environment
- excellent communication skills
- attention to detail and commitment to quality
- ability to handle multiple tasks in a fast-paced environment
- flexibility to work various shifts including weekends and holidays
Job Duties
- Cook meats, fish, vegetables, soups and other hot food products
- prepare and portion food products prior to cooking
- plate and garnish cooked items and prepare appropriate garnishes for hot menu item plates
- follow all health department guidelines regarding proper food handling, storage, and cooling
- prepare food items in a timely fashion
- take and record temperature of food and storage areas
- inspect, clean, and maintain food preparation and serving areas to ensure safety and sanitation
- regulate temperature of kitchen equipment to ensure proper cooking and food storage
- check food freshness, rotate stock, label all prepared food and discard after seven days
- follow restaurant standards for portion sizes, cooking methods, quality standards, and policies
- report discrepancies to management
- maintain quality of all served products
- stock and maintain food levels at line stations
- handle, store, and rotate food products and supplies according to policies
- turn or stir foods for even cooking
- maintain hot food temperature above 140°F
- season and cook food according to recipes
- bake, roast, broil, and steam various foods
- weigh, measure, and mix ingredients
- observe and test food for doneness
- follow proper plate presentation and garnish setup
- wash, peel, cut, and seed fruits and vegetables
- carve and trim meats for service
- assist in food prep during off-peak times
- substitute or assist other cooks during emergencies or rush periods
- close kitchen following closing checklists
- check out with the manager at end of shift
- attend scheduled employee meetings and suggest improvements
- coordinate and assist fellow employees to meet guest needs
- fill in for fellow employees to ensure operational efficiency
- plan menus and specials with supervisory staff considering costs and event needs
- estimate food consumption and procure food from storage
- plan specials and coordinate with management
- check party sheets and prep food accordingly
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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