COOK

Salt Creek Grille is a classic American grille featuring fabulous culinary fare, distinctive wines, live entertainment and spectacular locations on the West and East Coast that boast a casual, warm ambiance and a loyal team of hospitality professionals. All restaurants create a seamless dining experience for guests. Each restaurant at Salt Creek Grille welcomes guests with genuine hospitality and a commitment to the local community.

Cook

The primary function of the line stations is to prepare, maintain, and present every food product in accordance with Salt Creek Grille’s operating standards. The individual produces food orders on a timely basis and completes side work and opening and closing duties in a professional manner.

Responsibilities

Quality control

• Quality and consistency are job # 1
• All produce that is prepped must be to SCG specifications, fresh, and of the finest quality.
• Always prepare all products by the ticket specifications
• Product that is created by the line cooks must look and taste to proper specification.
• Inform the Chef or Kitchen manager when products must be thrown away.
• Take charge, make decisions based on quality. Everyone oversees quality.
• Clean and organize the walk-in cooler throughout the shift.

Set up

• The priority is to make sure the line is set up and ready to go
• Check all stations (pantry/Apps, prep, fry, grill, hotline, heat lamps, and printers) for all products.
• Check all stations for proper setups
• Follow the line checks to ensure that the daily products are accounted for
• Make sure all equipment and coolers are cleaned
• Steam table and or Alto sham is on, has water and is at the proper temperature
• All necessary pots, pans, baskets, trays, and utensils are in the station.
• The walk-in is stocked
• All meat and seafood are stored properly
• All products are portioned out correctly and look good
• All heavy cream, sauces, garnishes are on the line and fresh
• Make a list of any product that we are low on or have too much of and report it to the Ex. Chef or kitchen manager.
• Vegetables are on the line ready portioned and ready to go

Line work

• Maintain the line, all employees and all products in this station throughout the entire shift.
• All food coming out of this station always needs to be prepared right. If it’s not, don’t serve it.
• All products need to look correct before they are garnished properly.
• Line needs to work as a team
• Must always stay on the line. If you need to leave the line, ask the Ex. Chef or kitchen manager.
• Always need to pay attention
• Work safe
• If you need help, ask for it

Closing the station

A.M.

• All food is wrapped tightly, dated and stored properly
• All products are restocked, and any notes are left for the next shift
• Everything has been cleaned, fresh sanitizer buckets with towels are left for next shift
• All work areas, floors, coolers and equipment need to be cleaned and organized.
• All cutting boards are cleaned and ready for the next shift.
• Station is set and ready!

P.M.

• All equipment is cleaned and off
• All worktables, floors and metal surfaces are clean
• All products are wrapped and stored properly. Expired products are to be thrown away after alerting a manager
• All coolers on the line are to be cleaned
• All food is to be wrapped tightly, dated and stored using oldest in font method
• Station needs to be re-stocked for the next day
• All cutting boards, pans, knives, spatulas, cooking utensils are to be taken to the dish-washing station.

*** All employees need to be checkout out by the Ex. Chef or kitchen manager before they clock out***