Restaurant Line Cook

Job Description

Farm Burger is Growing the Herd!

We are hiring line cooks for our night shift. We close at nine pm and pm shifts typically begin at 4 pm.

Plate 1

Fry

Grill

We are a neighborhood burger joint serving 100% grassfed burgers. Our chefs partner with local farmers and ranchers to create a menu grown by the community. Whether we're creating a burger topped with our pork belly or finding a creative way to use this year's heirloom tomatoes, we bring our passion to the table.

We are in search of awesome people to join our team. We will reward through above-market pay and opportunities for quick growth in a growing company. Learn more about us at farmburger.com.

Pay: $14.00 - $17.00 per hour

Plate One Job Description:

Plate one position is responsible for coordinating the Grill, Fry and Salad stations to prepare food in under 7 minutes, and to ensure that food quality standards are met.

Key Responsibilities:

Prepare and stock station:

AM Shift: Inspect the station, stock cold items and backups and heat and store hot items.

PM Shift inspects the station and re-stock items and backups.

Get specials list from KM, prep daily special items when necessary, and communicate needs for specials to the line cooks.

Complete Plate One Time/Temp sheet

Know, practice and enforce portion standards with all stations.

Call tickets to line stations, assemble baskets, and direct other line cooks to ensure ticket times are under 6 minutes, snacks, soups and salads are sold before burgers, and complete tickets are sold together.

Check burger temperatures to ensure that they are correct, and inspect food before selling it to expo to confirm that food quality is met:

Temperature: Hot food should be hot, cold food should be cold.

Appearance: Food should not look old, inappropriately dry, soggy, unappealing, burned or roughly handled. Burger toppings should be stacked neatly on the patty, and the top bun should be set between the built burger and the side of the basket so that all toppings are visible to the expo and guest.

Texture: Fried items should be crispy, burgers should have a distinct sear on the patties, buns should be soft and fresh, sliced cheese should be melted, raw greens should be crisp, cooked pasta should be al dente, bacon should be chewy.

Flavor: Food should be properly seasoned but not salty. Plate one should taste hit items before transferring them to hot storage to ensure seasoning is correct.

At the end of each service change pans on the station and restock cold items. At the end of PM service, cover pans, clean coolers, and assist in cleaning line and prep kitchen.

Fry Job Description:

The fry position is responsible for cooking all fried items in under 6 minutes, timing french fries and onion rings so that they are fresh, hot and crispy when burgers are ready, maintaining blanched potato inventory par and cooking items on the stove and toasting buns when there is no plate two.

Key Responsibilities:

Prepare and stock station:

AM Shift: Inspect the station, stock items and backups and blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries.

PM Shift: inspects the station and re-stock items and backups for all of the above listed items. Blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries.

Get specials list from KM, and prep daily special items when necessary.

Blanch sweet potato fritters.

Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD.

Complete Fry Time/Temp sheet.

Throughout the service, skim the fryer.

During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met.

Act in a professional manner at all time even when under the most extreme pressure.

After high volume periods, restock the station with all ingredients.

Complete daily cleaning and help with any special preparation as directed by the KM.

The PM fry cook finishes the shift with the following cleaning:

Wrap and store all food. Hot items are stored in an ice pan.

Filter oil and clean fryers.

Fill fry rack and store in the cooler

Clean the interior of the fry cooler.

Sweep, squeegee and mop the floors.

Consolidate trash and remove to dumpster.

Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen.