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line cooks

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 60187
Industry: All
Employer: Wheaton Park District
Job Tracking ID: 1383327807
Job Description:
There are several openings for energetic cooks who enjoy working with food and can work in a fast paced environment!! Be part of our award winning team!

Requirements:

Banquet & Line Cooks

• Have at least 2 years' experience in a casual fine-dining establishment.
• Knowledge of safety and food handling guidelines and procedures.
• Must be able to read banquet event orders in English.
• Understanding of proper use and maintenance of all major kitchen equipment including stoves, refrigeration, slicer, knives and dish machine.
• Ability to work in a team environment and take direction.
• Able to stand and exert fast-paced mobility for entire shift.
• Be able to work year round. Be able to work an average of 25-28 hrs/week including evenings, weekends and holidays.
• Be able to carry up to 50lbs for 50 feet.
• Banquet- Knowledge of all aspects of banquet event duties including production and timing of food plating with consistency.

-Essential Duties

• Set up kitchen before shift and/or tear down at end of day.
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Disposes of trash.
• Follows established recipes to ensure consistency and quality standards using all necessary kitchen equipment including but not limited to grill, oven, and microwave.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, plate, and garnish warm food items and place food in area for servers.


Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.