Job Overview

  Duties and Responsibilities:

  • Responsible for reporting to work on time, in a clean uniform, and on scheduled days perform required duties with proper tools
  • Primary responsible is their designated station but ultimately responsible for the success of the entire kitchen. During times of need may be asked to assist others.
  • Making sure all the food is fresh on a daily basis
  • Able to read and follow recipes with no mistakes
  • Executing the menu items during time off service with constancy in taste and plate presentation
  • Making sure the prep sheet is accurate
  • Knowing how to prep all items on current menu, starting with their station they are working
  • Stock, date, rotate, and check temperature of products, take temperature of cold equipment and log
  • Cleaning station top to bottom before going home (changing over all containers, etc)
  • Keeping knives clean and sanitized
  • Guide dishwashers and prep cooks and assists when needed
  • Helping with trash and dishes when needed
  • Making sure you are turning over a stocked and clean station/stations if you are the opening line cook
  • Performing all opening and closing duties on a daily basis
  • Responsible for keeping all equipment clean on a daily basis
  • Responsible for proper usage of equipment in compliance with Knotty Barrel rules and regulations
  • Responsible for preparation of banquet foods when asked to help
  • Responsible for breaking down all banquets service items and storing all leftover food
  • Responsible for communicating with supervisor on each shift of any problems or concerns
  • Attend staff meetings where management conveys any relevant information
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