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Line Cook / Catering Cook

Smokejumper Station
Helena MT

Smokejumper Station, the new Restaurant, Bar, and Catering company at the Helena Regional Airport is looking for a reliable cook. Previous line cook and catering experience a plus. Pay starts at $11.00 - $12.00 per hour, based on experience and completion of probationary period. Must be able to work occasional early Sunday mornings with shifts starting at 4:00 AM for Brunch preparation.

Reliable cell phone a must.

Contact the Smokejumper Station at jobs@smokejumperstation.com, or stop by the restaurant at 2850 Mercer Loop, Helena, MT to complete an application and drop off resume/cover letter.

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Summary of Position:
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Follows Daily Prep List to prepare for the day as left by the closing cook. Prepare, cook, and package items required for the coffee shop and/or as requested for catering. Perform other duties assigned by Kitchen Manager or General Manager.


Duties & Responsibilities:
Complete opening and closing checklists.
Refer to Daily Prep List at the start of each shift for assigned duties.
Assist with dish pit when necessary, it is everyone’s responsibility to do dishes.
Prepare grab and go items as requested or order by the coffee shop for sale, including packaging and dating all items.
Date all items in kitchen using date labels provided. Ensure proper rotation of foods using the first in first out method.
Procure food handlers license as required by Lewis and Clark County within 6 months of employment.
Using the restaurant POS (Touch Bistro) clocks in at beginning of shift and out at closing of shift. Clocks out for any smoking breaks, unless break is the 15 minute break per four hours of work required by law.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
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 work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
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.
Promptly reports equipment and food quality problems to Kitchen Manager.
Inform Kitchen Manager immediately of product shortages.
Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
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.

Qualifications:
A minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours).
Must have reliable transportation to get to and from work.
Must have a reliable form of contact such as a cell phone or landline.


This job was posted 9/2/2017

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