Job description

Job Description

Job Title: Grill, Saute, Fry, Garde Manger

Reports To

Executive Chef

Statement of Values

New Restaurant Build in Wilmington, NC

Training begins in early May

Become part of the Covey team – build your own culture, join a team where you will grow, start fresh and make your mark while you create something amazing for others.

Covey is about love of community. We bring people together through food and beverage, service and space, to deliver an experience that goes well beyond dining. While taking care of our guests is the priority, we also take care of each other.

We are looking for team members who embrace our mission and share our passion. Positions include the heart of the house, the front of the house and management. We hire people who will make a difference in the lives of others.

Our Culinary team begins with a dynamic, creative Chef - Jacob Carey - someone embedded in the Wilmington food scene – Chef begins with the fabric creating the menus – those who farm, fish and grow. Chef Jake knows the shovels, spades and fishing poles that contribute to the culinary scene in Wilmington.

Our goal at Covey is consistency, day to day – be prepared, be solid, execute.

We hire people – not paper. Please respond to meet with us and display your passion for the food & beverage industry.

hiring@coveyilm.com

Job Summary

Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Activities & Responsibilities

Primary

• Promote, work, and act in a manner consistent with the mission of Covey
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keep records and accounts.
• Coordinate and supervise work of kitchen staff.
• Prepare relishes and hors d'oeuvres.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Plan and price menu items.
• Bake breads, rolls, cakes, and pastries.

Tools & Technology (examples in parentheses)

• Commercial use:
• blenders, grinders, slicers
• broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers
• cutlery (boning knives, chefs' knives, paring knives)
• ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)
• Cutting machinery
• Domestic knives (cimeter knives, filet knives, utility knives)
• Food safety labeling systems
• Personal computers
• Point of sale terminal
• Slicing machinery
• Menu planning software
• Inventory management software
• Recipe cost control software
• Point-of-sale software : TOAST
• Spreadsheet software (Microsoft Excel)

Job Types: Full-time, Part-time

Pay: $14.00 - $25.00 per hour

Benefits:

• Employee discount
• Paid training
• Referral program

Experience level:

• 3 years

Restaurant type:

• Bar

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Wilmington, NC 28403: Reliably commute or planning to relocate before starting work (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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