Fin & Tonic Cooks (Grill, Saute, Pantry/Fry)

All Cooks (Grill Cook, Saute Cook, Pantry/Fry Cook) will report directly to the Executive Chef and Sous Chefs in the kitchen and will coordinate with the FOH Management and Service Team throughout service to ensure all guests of Fin and Tonic are receiving a 5-Star Experience while maintaining company standards and adhering to all Health Department regulations.

Must have 3-5 years of experience in your respective role. (Grill station, Saute station, Pantry/Fry station).

Grill Cooks must be proficient in both Flame Grilling and Flat Top Grilling of menu items. Must operate and be able to identify temperatures of proteins throughout service at an extremely accurate and timely fashion to ensure guest satisfaction.

Be able to carry 50#.

Strong knife skills to include:

• dicing, slicing, chopping all vegetables and starches necessary for station success
• portion proteins for individual menu items

Serve Safe Certified.

Must be able to read and follow all recipe and company standards to ensure satisfaction of all guests in a timely manner.

Must have a desire to learn, grow, and absorb knowledge on a daily basis to excel in a competitive environment.

Must adhere to all company standards for uniform and dress code requirements.

Daily Responsibilities:

Report to work on time and in uniform ready for scheduled shift.

Ensure assigned station is prepared and set up for success for service. (Mise en Place)

Adhere to all company standards for all aspects of service period including

• Sanitation

• Product Knowledge

• Recipes

• Specification Sheets

• Plating Standards

Create Prep list for individual station at the end of each service period, to be completed prior to service period the following day.

Maintain all Health Department standards for sanitation and cleanliness throughout all aspects of the restaurant.