Fish City Jobs (NOW HIRING)

Job Overview
Responsible for preparing, cooking and presenting Serious Seafood according to standards and expectations with PRIDE while maintaining a safe, clean and sanitary work area.

Primary Responsibilities

• Live by a servant leadership philosophy to always serve others first.
• Understand, and comply with:
• All Company policies, procedures, and operating standards.
• All federal/state/local laws and ordinances.
• Maintain energy, enthusiasm, passion and P.R.I.D.E. throughout the shift.
• Maintain a safe, sanitary, and secure environment at all times by cleaning and sanitizing your work station before, during, and after your shift.
• Use and maintain kitchen equipment, tools, and utensils safely and only for their intended purpose.
• Return all kitchen equipment, tools, and utensils to their appropriate storage location when no longer in use.
• Prioritize and complete all assigned prep work, sidework, and station set up for maximum productivity and efficiency.
• Demonstrate a passion and understanding for food by preparing and portioning all items according to Fish City Grill/ Half Shell’s standards, recipes, and specifications.
• Refer to the Line Check when setting up the station and checking product quality.
• Adhere to ticket times and flow to ensure our Customers get the highest quality product at all times.
• Maintain accurate food knowledge of all menu items by being able to describe the ingredients and known allergens.
• Maintain cost control procedures including efficient energy management procedures within your control.
• Handle product properly according to safe food handling procedures at all times.
• Follow proper hand washing methods.
• Keep food out of the Danger Zone.
• Adhere to Critical Temperatures for items.
• Assist with receiving, rotating, labeling, and storing product according to FIFO.
• Assist in conducting a freezer pull.
• Avoid cross-contamination.
• Adhere to standards of handling and holding food products.
• Utilize all tools properly.
• Use knives properly; wear a cut glove when appropriate.
• Handle and use scales properly.
• Use appropriate colored cutting boards and measuring tools.
• Calibrate and use a thermometer.
• Read and follow all recipes. 
• Accurately record waste.
• Provide awesome hospitality to all Customers.
• Always have a “do whatever it takes” personality.
• Give the Customer the right of way.
• Smile at all Customers you encounter.
• Remove gloves and apron before entering the front of the house.
• Perform secondary responsibilities.
• Assist other Line Cooks by bringing products and equipment to the line.
• Learn other Line positions to foster teamwork during high volume meal periods.
• Help Manager with receiving and storing orders.
• Maintain clean, organized walk-ins, freezers, and other storage locations.
• Complete assigned opening, ongoing, and closing sidework.
• Notify a Manager of all Customer complaints.
• Remain calm at all times.
• Perform any other tasks or duties as assigned by a Manager.

Required Skills

• High school degree or GED preferred.
• Culinary degree or equivalent preferred.
• Six months to one year minimum experience as a Prep/Line Cook in a full service restaurant; must have knowledge of the cooking techniques utilized in the scope of the Prep/Line position applying for; or equivalent combination of education and experience.
• Good reading, writing, mathematical and communication skills.
• Able to handle multiple tasks in a fast-paced environment.
• Good judgment and decision making abilities.
• Must work well with limited supervision within specific position functions, but must be able to interact with other Team Members to accomplish work.

Physical Requirements

• Must be able to spend 100% of working time standing, walking, and reaching.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 50 pounds frequently.
• Must be able to communicate clearly with our Customers in the primary language of the restaurant.
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.