Line Cooks - Fin & Tonic

Full time and part time line cooks needed! Fin & Tonic is located just south of Stickney Point on 41.

Our Executive Chef has built a rock-solid team of BOH professionals - this is a great opportunity to become part of this new restaurant!

1. Up to $25/hr based on experience and availability 
2. Meal provided during shift
3. Paychecks EVERY FRIDAY

Line Cooks report directly to the Executive Chef and Sous Chefs in the kitchen and will coordinate with the FOH Management and Service Team throughout service to ensure all guests receive a 5 Star experience while maintaining all F&T standards.

Requirements:

1. 3-5 years of experience
2. Must be proficient in both Flame Grilling and Flat Top Grilling of menu items.
3. Be able to carry 50#.
4. Strong knife skills to include - dicing, slicing, chopping all vegetables and starches necessary for station success. Portion proteins for individual menu items.
5. Must operate and be able to identify temperatures of proteins throughout service at an extremely accurate and timely fashion to ensure guest satisfaction.
6. Serve Safe Certified.
7. Must be able to read and follow all recipe and company standards to ensure satisfaction of all guests in a timely manner.
8. Must have a desire to learn, grow, and absorb knowledge on a daily basis to excel in a competitive environment.
9. Must adhere to all company standards for uniform and dress code requirements.

Daily Responsibilities:

1. Report to work on time and in uniform, ready for scheduled shift.
2. Ensure assigned station is prepared and set up for success for service. (Mise en Place)
3. Adhere to all company standards for all aspects of service period including; Sanitation, Product Knowledge, Recipes, Specification Sheets,Plating Standards
4. Create Prep list for individual station at the end of each service period, to be completed prior to service period the following day.
5. Maintain all Health Department standards for sanitation and cleanliness throughout all aspects of the restaurant.
6. Assist co-workers during service to ensure all guests expectations are being met and all food items are being prepared in a timely manner throughout the service period.
7. Create “Family Meal” for staff upon request by Executive Chef and Sous Chefs.
8. Assist in the breaking down, cleaning, sanitation, and maintenance of entire kitchen on a nightly basis.
9. Ensure all food items are label, dated, and stored in compliance with company standards and Health Department regulations.