About Us: With locations from New York City to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality.
Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky dcor and upbeat atmosphere. The Cook contributes to the success of Buca di Beppo by preparing all menu items to specification.
The Cook's responsibility is to prepare all menu items applicable to his/her station and to maintain a clean, organized, and safe line area. We Are Earl Enterprises Earl Enterprises builds on its past successes in defining ambitious goals for the future. Earl Enterprises bring together the power of people, services and creative genius to build innovative sustainable companies that guests can enjoy today and in the future through our diversified brand portfolio.
Earl Enterprises is growing as a leader in the field of entertainment, leisure, tourism, hotel, and restaurant consultant services. Come join us onward and upward. Our concepts include Planet Hollywood, Buca di Beppo, Earl of Sandwich, Chicken Guy, Collide.com, Seaside on the Pier, Mixology, Caf Hollywood and Bertucci's.
Reasonable Accommodations: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions: Consistently prepare high quality food in a timely manner and follow all company recipes and specifications. o Turn or stir foods to ensure even cooking. o Season and cook food according to recipes or personal judgment and experience. o Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. o Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Maintain the cleanliness and sanitation of your work station and the Kitchen. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Comply with all portion sizes, quality standards, Kitchen rules, policies & procedures.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Set up Line according to kitchen guidelines and par sheets. Pre-cut ingredients such as fruits, vegetables, deli-meats, et-cetera, in order to reduce the preparation time for dishes.
Check to see if kitchen equipment is operational. Stock stations to par levels. Check stations for equipment and tools.
Memorize all ingredients and portion sizes for the menu items. Wrap, date and refrigerate food. Sanitize cutting boards.
Organize station shelves. Hand-clean knives. Complete and participate in Line Checks to ensure that quality products are served.
Assist with the cleaning, sanitation, and organization of kitchen, walk-ins, and all storage areas. Wash your hands frequently. Use kitchen utensils, knives and equipment safely and in a responsible manner.
Work as a team and use positive communication skills at every opportunity. Clean, stock, and maintain the Line throughout shift. Follow all safety and sanitation policies.
Competency Statement: Communication
Conveys ideas and facts orally using language the audience will best understand. Ethics & Integrity
Earns others' trust and respect through consistent honesty and professionalism in all interactions. Teamwork
Promotes cooperation and commitment within a team to achieve goals and deliverables. Customer Focus
Builds and maintains customer satisfaction with the products and services offered by the organization. Relationship Building
Builds constructive working relationships characterized by a high level of acceptance, cooperation, and mutual respect. Interpersonal
Gets along well with a variety of personalities and individuals. Listening
Understands and learns from what others say. Adaptability & Flexibility
Adapts to changing business needs, conditions, and work responsibilities.
Education: High School Degree or equivalent is preferred, but not required. Experience A minimum of one year of cooking experience in a high-volume restaurant is preferred.