Job Overview
Compensation
Type:
Hourly
Rate:
Range $17.00 - $27.00
Benefits
generous benefits package
Job openings across 30+ locations
Opportunities for internal growth
employee-focused culture
supportive work environment
comprehensive training and mentoring
inclusive and respectful workplace
Job Description
Indigo Road Hospitality Group (IRHG) is a renowned hospitality establishment founded in 2009 by Steve Palmer. Over the years, Indigo Road has distinguished itself as a leader in the hospitality industry by placing a strong emphasis on its employees' well-being. With over 30 locations, IRHG aims to provide the best working environment for those passionate about hospitality. They believe that by taking care of their team members, the company can ensure exceptional service and memorable experiences for their guests. This employee-first philosophy has fueled enduring growth and success, making Indigo Road a beloved brand in the restaurant and hospitality sector.Show More
Job Requirements
- Minimum 2 years' experience in kitchen preparation and line cook experience
- Basic understanding of professional cooking and knife handling skills
- Basic food cost knowledge
- Understanding and knowledge of kitchen safety, sanitation and food handling procedures
- Must be available to work nights, weekends and holidays
- Must be able to speak, read and understand basic cooking directions
- Must be able to communicate clearly with managers, kitchen and restaurant employees
- Ability to model and act in accordance with The Indigo Road guiding principle
Job Qualifications
- A minimum of 2 years' experience in kitchen preparation and line cook experience
- Basic understanding of professional cooking and knife handling skills
- Basic food cost knowledge
- Understanding and knowledge of kitchen safety, sanitation and food handling procedures
- Ability to model and act in accordance with The Indigo Road guiding principle
Job Duties
- Accurately and efficiently prepare the highest quality of sushi for our guests
- Provide training and guidance to other members regarding sushi culinary cooking procedures and plating
- Prepare and present all food items, hot and cold per sushi outlet standards and norms
- Assume 100% responsibility for quality of products served
- Assist in the preparation of all banquet event orders
- Adhere to all DHEC regulations for cleanliness and sanitation
- 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 workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven flat top range and refrigeration equipment
- Prepares items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining
- 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
Job Location
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