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Job Overview
Compensation
Hourly
Range $12.25 - $17.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Meal Allowances
Training and development opportunities
Job Description
The SERG Restaurant Group is a renowned leader in the hospitality industry, known for its commitment to exceptional service, culinary excellence, and a dining experience that surpasses customer expectations. With a strong presence in the restaurant sector, SERG Restaurant Group has cultivated a reputation for quality, innovation, and a warm, inviting atmosphere that attracts a diverse clientele. The company is dedicated to maintaining the highest standards across all facets of its operation, including food preparation, customer service, and workplace safety. As a well-established restaurant group, SERG focuses on fostering a positive work environment where employees can grow professionally and contribute... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 1 year of cooking experience in a restaurant or similar environment
- Knowledge of food safety and sanitation standards
- Ability to work flexible hours including weekends and holidays
- Physical ability to stand for extended periods and lift heavy items
- Ability to follow instructions and work under pressure
- Strong organizational skills
- Basic knife skills
Job Qualifications
- High school diploma or equivalent
- Previous experience as a cook or similar role preferred
- Knowledge of food safety and sanitation standards
- Ability to work in a fast-paced environment
- Strong attention to detail
- Ability to follow recipes and cooking instructions
- Good communication skills
- Team-oriented mindset
Job Duties
- Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking
- Perform plating and garnishing of cooked items and prepare appropriate garnishes for hot menu item plates
- Inspect, clean, and maintain food preparation areas and equipment to ensure safe and sanitary food-handling practices
- Regulate temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment to ensure food is stored and cooked at correct temperature
- Monitor freshness of food and ingredients by checking quality, rotating stock, and managing old and new items
- Comply with restaurant’s standard portion sizes, cooking methods, quality standards and kitchen policies
- Stock and maintain sufficient levels of food products at line stations
- Handle, store, and rotate all food products and supplies according to restaurant policies
- Turn or stir foods to ensure even cooking
- Season and cook food according to recipes or personal judgment and experience
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods
- Weigh, measure, and mix ingredients according to recipes or personal judgment
- Portion, arrange, and garnish food according to standard portion sizes and recipe specifications
- Observe and test foods to determine doneness using tasting, smelling, or piercing methods
- Follow proper plate presentation and garnish set up for all dishes
- Wash, peel, cut, and seed fruits and vegetables
- Carve and trim meats for hot or cold service or sandwiches
- Assist in food prep during off-peak periods
- Substitute or assist other cooks during rush periods
- Close the kitchen following closing checklist
- Attend scheduled employee meetings and offer improvement suggestions
- Coordinate with and assist fellow employees to meet guests’ needs
- Fill in for fellow employees to ensure guest service standards and efficient operations
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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