Application for Back-of-House (Dish/Prep/Cook)

Job Overview

Porters Restaurant and Smokehouse is committed to providing an exceptional dining experience for our guests. We seek dedicated, enthusiastic kitchen staff who are passionate about the skill and craft of preparing excellent dishes for hungry diners in a fast-paced environment. If you meet these qualifications and are ready to join a dynamic team, we encourage you to apply.

STATEMENT OF VALUES
Welcome to Porters Restaurant & Smokehouse! Prior to completing the application for employment, please understand that we are serious about creating a productive working environment for our staff and maintaining the highest levels of quality, service and attention for our guests.

We want you to understand that we also believe in living our values, some of which are:
· We believe that good enough, isn’t.
· We believe in doing business in a professional and orderly manner.
· We believe in honesty and integrity.
· We believe that only a happy and professional staff can give the level of personal service we demand.
· We believe in the ongoing training and development of our staff and see it as a worthy investment in the future of the company.
· We believe that everyone is capable of being an A+ player.
· If this feels like an environment for you, please complete the application.

Job Title: Kitchen - Cook, Chef, Prep
JOB RESPONSIBILITIES

1. Prepare and cook the wide variety of dishes offered, according to described recipes and restaurant standards.
2. Ensure all food items are cooked and presented to Porters specifications of quality and consistency; plate with care and attention to detail.
   · Maintain a clean and organized kitchen environment.
   · Clean and sanitize workstations, equipment, and utensils in accordance with health code.
   · Follow daily and weekly cleaning schedules for the kitchen area.
3. Food storage and sanitation:
   · Store food items at the correct temperatures to prevent spoilage.
   · Use hair nets, gloves and proper handwashing techniques to prevent food contamination.
   · Monitor inventory levels and notify the kitchen manager of any shortages.
   · Conduct regular checks of pantry, fridge, and freezer supplies.
   · Record depleted items that require reordering.
   · Assist in ordering and stocking kitchen supplies.
   · Help receive and unpack deliveries.
   · Ensure that new stock is properly labeled and rotated, considering first-in-first-out usage.
4. Health and Safety
   · Adhere to all health and safety regulations.
   · Follow protocols for handling allergens and cross-contamination.
   · Stay updated on local health department regulations and best practices.
5. Workspace, Teamwork, and Collaboration:
   · Collaborate with the culinary team to develop new recipes and menu items as assigned.
   · Train, mentor and/or supervise junior kitchen staff as assigned.
   · Provide guidance on cooking techniques and kitchen procedures.
   · Monitor their work to ensure quality and safety standards are met.
   · Manage kitchen equipment and report any maintenance or repair needs.
   · Regularly check ovens, grills, and other kitchen appliances for functionality.
   · Report any malfunctions to the kitchen manager promptly.
   · Work efficiently under pressure during peak service hours.
6. Food Preparation
   · Assist in the creation of daily specials and promotional dishes.
   · Suggest ideas for special menu items based on seasonal ingredients.
   · Prepare and test dishes before adding them to the menu.
   · Ensure proper portion control and minimize waste.
   · Measure ingredients accurately to maintain consistent portion sizes.
   · Use leftover ingredients creatively to minimize waste.
7. Other Duties and Responsibilities
   · Participate in regular kitchen meetings and training sessions.
   · Attend staff meetings to discuss menu updates and kitchen procedures.
   · Take part in training programs to improve cooking skills and knowledge.
   · Maintain a positive and professional attitude at all times.
   · Communicate respectfully and effectively with team members.
   · Display a strong work ethic and commitment to excellence.

GENERAL QUALIFICATIONS:
· Proven experience as a cook or chef in a high-volume restaurant.
· Strong knowledge of cooking techniques and food preparation.
· Ability to work in a fast-paced environment.
· Excellent communication and teamwork skills.
· Attention to detail and high standards of cleanliness.
· Flexibility to work evenings, weekends, and holidays as required.
· Culinary school diploma or equivalent experience is preferred.

REQUIRED SKILLS

1. Multitasking Ability
   · Effectively manage multiple tasks and responsibilities simultaneously.
   · Prioritize tasks to ensure timely delivery of each meal.
2. Kitchen Display System (KDS): achieve and maintain proficiency in the use of the KDS systems for order display and processing.
3. Food and Beverage Knowledge: understanding of various menu items, ingredients, and methods of preparation.
4. Problem-Solving Skills
   · Ability to handle server feedback and resolve issues effectively.
   · Adaptability to various stakeholder needs and requests.
5. Teamwork
   · Ability to work collaboratively with restaurant staff.
   · Willingness to assist colleagues and contribute to a positive team environment.
6. Physical Stamina
   · Capability to stand, walk, and carry items for extended periods.
   · Ability to lift and carry heavy trays and equipment.