Brickstones Grill is a contemporary American Restaurant focusing on Fresh Brick Oven Pizzas. With Fresh Neopolatin Style dough made daily, we strive to provide excellent quality to our guests. Menu Includes scratch made items from the Pizza Oven, Chargrill, Saute, Salad, and Fry. We are looking to add to this growing business with talented, self motivated, and driven cooks. We create Daily/Weekly specials and are looking for creative minds. Located inside the New Embassy Suites in Ayrsley Township in Southern Charlotte, this Restaurant is poised for growth opportunities. Employees receive Benefits of working with the World Class Hilton Hotel Chain.

The Line Cook prepares food, helps the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by the Executive Chef and compliant with standards. The Line Cook is also responsible for arranging, preparing and breaking down the buffets and food displays while maintaining the uppermost hygienic standards. Positions available to cover AM and PM shifts.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Duties include but are not limited to:

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.

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 duties as required within the scope of responsibility.

MINIMUM QUALIFICATIONS

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: High School Diploma or GED preferred. A minimum of two (2) years of experience in kitchen preparation and cooking. At least six (6) months experience in a similar capacity.

License/Certification: Must possess or be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServSafe food safety certifications. A valid driver’s license is preferred.

Language Skills: Ability to exercise excellent communication, organization, time management and listening skills. Fluency in a second language is an advantage.

Mathematical Skills: Possess excellent basic math skills and have the ability to operate a cash register or POS

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to manage priorities and be able to adapt to meet the diverse needs of our guests.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 35 pounds and occasionally lift and/or move up to 50 pounds. Constant standing with some walking. Duties are generally performed in an indoor setting and the employee will be using a computer frequently. Varying schedule to include evenings, holidays and extended hours as business dictates. The employee is frequently exposed to heat from the cooking equipment. The noise level in the work environment is usually moderate to loud.

DISCLAIMER AND ACKNOWLEDGEMENT

The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, or to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job.