Absteak by Chef Akira Back hiring line cooks.
ABSteak by Chef Akira Back specializes in serving premium meat cuts that are dry-aged 30 days in a dedicated on-premises chamber. At AB Steak we utilize a five-star, smokeless, open grill tabletop cooking experience in a vibrant and social setting.
Offering : $23/ hr
please send me your resume to get an interview.
Job Summary:
Key Responsibilities:
Food Preparation:
Prepare and cook menu items according to standardized recipes and specifications.
Ensure quality and consistency in all dishes prepared.
Prepare ingredients by chopping vegetables, cutting meat, and preparing sauces.
Marinate, season, and cook steaks to the desired level of doneness.
Station Management:
Efficiently manage and operate a designated station in the kitchen, including setup, stocking, and maintaining cleanliness.
Keep station clean, organized, and stocked with necessary supplies.
Ensure all food items are properly stored and labeled.
Cooking Techniques:
Utilize various cooking methods such as grilling, broiling, sautéing, and frying.
Cook steaks to the customer's specifications.
Ensure the proper use of kitchen equipment, including grills, fryers, and ovens.
Quality Control:
Inspect ingredients for freshness and quality.
Ensure all dishes are presented in an appealing manner.
Taste dishes to ensure quality and consistency.
Team Collaboration:
Work closely with other kitchen staff to coordinate orders and ensure timely service.
Communicate effectively with the Head Chef and Kitchen Manager regarding any issues or needs.
Assist other kitchen staff as needed during busy times.
Health & Safety:
Adhere to all food safety and sanitation guidelines.
Maintain a clean and organized work environment.
Follow all health and safety regulations.
Inventory Management:
Assist in monitoring and managing inventory levels.
Ensure proper storage and rotation of ingredients.
Notify the Head Chef or Kitchen Manager of any inventory shortages.
Equipment Maintenance:
Properly use and maintain kitchen equipment.
Report any equipment issues to the Head Chef or Kitchen Manager.
Ensure all kitchen equipment is cleaned and maintained regularly.
