Cook

4 months ago

Huntsville, Canada 1858 Caesar Bar Huntsville Full time

**Fry Cook**

A Fry Cook’s primary responsibility is to prepare and cook a variety of fried dishes in a professional kitchen setting, working closely with the kitchen team to ensure that high-quality food is consistently delivered to customers.

Typical responsibilities:

- Prepare and assemble ingredients required for deep fried dishes according to established recipes or Corporate instructions.
- Operate fryers, and other cooking equipment to prepare food items accurately and efficiently. Maintain proper cooking temperatures and adjust cooking times as needed to ensure the desired texture and flavor of the dishes.
- Follow established recipes and portion sizes to maintain consistency in food quality. Adhere to standardized cooking methods and techniques while ensuring that all dishes are cooked and presented in a timely manner.
- Monitor food quality throughout the cooking process to ensure that dishes meet the established standards. Conduct taste tests and visual inspections to ensure proper seasoning, doneness, and presentation.
- Understand the lifecycle of frying oil and the signs of deterioration on foods. Know when to polish/filter/change deep fryer oil supply to maintain desired food quality.
- Adhere to all food safety and sanitation guidelines to maintain a clean and organized work environment. Follow proper handling procedures for raw and cooked food items, ensuring food is stored at the appropriate temperatures.
- Work closely with other kitchen staff members to ensure smooth operation and timely service. Coordinate with the kitchen team to prioritize tasks and communicate any special requests or dietary restrictions.
- Clean and maintain deep fryers, and other cooking equipment regularly to ensure they are in good working condition. Report any malfunctioning equipment or maintenance needs to the appropriate personnel.

Assist in monitoring inventory levels of frying ingredients and supplies, notifying the Manager when supplies need to be replenished. Minimize waste by practicing proper portion control and using leftover ingredients efficiently.

**Line Cook**

A Line Cook plays a vital role in preparing and executing a variety and often the majority of an operation’s dishes with precision and efficiency. Attention to detail, ability to multitask and work quickly under pressure contribute to the success of this position.

Typical responsibilities:

- Prepare and execute a variety of menu items, following established recipes and guidelines.
- Cook food items according to specified cooking methods, temperatures, and portion sizes, ensuring optimal taste, texture, and presentation.
- Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients (following safe thawing and cooling protocols), cooking foods to

food-safe temperatures, and maintaining a clean and organized work area.
- Set up and stock stations with all necessary supplies and ingredients before the start of each shift, ensuring a smooth and efficient service.
- Monitor and manage cooking times to ensure that each dish is prepared and served in a timely manner, coordinating with other kitchen staff to maintain a consistent flow of orders.
- Ensure that all dishes leaving the kitchen meet the restaurant's quality standards in terms of taste, appearance, and portion size.
- Work closely with the kitchen team, to coordinate orders, communicate special requests or dietary restrictions, and maintain a harmonious and efficient working environment.
- Assist in monitoring and controlling inventory levels, notifying the manager or supervisor of any shortages or discrepancies.
- Participate in cleaning and maintenance tasks, including equipment cleaning, dishwashing, and kitchen organization, to uphold cleanliness standards and ensure a safe working environment.

**Job Types**: Full-time, Part-time

**Salary**: $16.55-$20.00 per hour

Expected hours: 15 - 50 per week

**Benefits**:

- Discounted or free food
- Store discount

Schedule:

- Day shift
- Evening shift
- Monday to Friday
- Weekends as needed

Supplemental pay types:

- Overtime pay
- Tips

Work Location: In person

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