Student Veterans of America Jobs

Welcome to SVA’s jobs portal, your one-stop shop for finding the most up to date source of employment opportunities. We have partnered with the National Labor Exchange to provide you this information. You may be looking for part-time employment to supplement your income while you are in school. You might be looking for an internship to add experience to your resume. And you may be completing your training ready to start a new career. This site has all of those types of jobs.

Here are a few things you should know:
  • This site is mobile friendly. You do not need a log-in or password to access information.
  • Jobs on this site are original and unduplicated and come from three sources: the Federal government, state workforce agency job banks, and corporate career websites. All jobs are vetted to ensure there are no scams, training schemes, or phishing.
  • The site is refreshed daily to remove out-of-date content.
  • The newest jobs are listed first, so use the search features to match your interests. You can look for jobs in a specific geographical location, by title or keyword, or you can use the military crosswalk. You may want to do something different from your military career, but you undoubtedly have skills from that occupation that match to a civilian job.
Home View All Jobs (2,210,956)

Job Information

ROC Ventures Line Cook – Brick in Franklin, Wisconsin

Brick Pizzeria & Ristorante

Hot line cooks & Pizza cooks

JOB BRIEF:

We are looking for a professional line cook to prepare food to the chef's exact specifications and to set up stations for lunch, and dinner service. Line & Pizza cook duties will consist of assisting the chef team with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

★ FOLLOWS RECIPES and PROCEDURE 100%

★ Prepares all the food items as directed, in a sanitary and timely manner

★ Portions food products prior to cooking according to standard portion sizes and recipe

specifications

★ A line cook also assumes 100% responsibility for quality of the products that is served

★ They have to train any new members of the kitchen staff regarding the work culture of

the kitchen

★ Stocks and maintains sufficient levels of food products at line stations to assure a

smooth service period

★ Following proper plate presentation and garnish set up for all dishes is also done by a

line cook

★ All cooks are also tasked to track and report any food waste

★ A line cook must also handle, store and rotate all the products properly on their station

★ All line cooks are assigned to prepare dishes for customers with food allergies or

intolerances

★ Maintains a clean and sanitary work station area including tables, shelves, grills, broilers,

fryers, sauté burners, flat top range and refrigeration equipment

★ A line cook MUST COMPLETE OPENING/CLOSING DUTIES

★ Complete night-end kitchen cleaning list with other kitchen members (this will be checked by the closing manager)

★ Assists in food prep assignments during off-peak periods as needed.

★ Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists

others in closing the kitchen

★ Attends all scheduled employee meetings and brings suggestions for improvement

★ Responsible for completing daily cleaning checklist at shift end

★ When complete help the next person TEAMWORK!!

Weekly/Daily Checklist / Schedule of Duties:

  • Always arrive at least 5 minutes before your scheduled time.

  • Always come to work with clean clothing.

  • Immediately ask the Chef or manager-on-duty about menu specials and any other

product, menu issues you should be aware of.

  • Always observe and complete opening and closing checklists.

  • Count your opening product inventory; place all products in its proper location.

  • Clean and organize your area if necessary.

  • Stock your food products and any equipment needed for station. Rotate products so that

product from the prior shift is used first.

  • Make certain you have all the product need to assure a smooth service period. Notify the

Chef or the manager- on-duty if you lack any products needed.

  • Set and prepare station area and be ready for orders 15 minutes prior to service.

  • Check thermostat settings of grills, ovens, fryers and other kitchen equipment and adjust

if necessary.

  • Double check your product levels to ensure that you won't have to leave your station

during peak periods.

  • Clean as you go - maintain a clean station and work area THROUGHOUT THE DAY.

  • Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size,

cooking time and consistency of every item that leaves your station.

  • Be available to perform prep work during slow periods. Check in with the Chef for a prep

work assignment during slow periods.

  • Be a TEAM player - support and assist your fellow team members whenever possible in

whatever functions are required.

  • Ensure that all cooking equipment used is operating correctly and at the proper

temperature.

  • Report any broken or malfunctioning equipment

  • ALWAYS follow safe food handling practices.

  • Know and follow proper plate presentation and garnish set up for all dishes.

  • Use our product labeling system to label, date, rotate and store all food products.

  • Prepare only what is on the Daily Prep List.

  • Do not work more than scheduled hours unless directed by the Chef or

manager-on-duty.

  • Always check with Chef or manager-on-duty prior to checking out.

Weekly hood cleaning is scheduled for p.m. cooks on Monday nights. This cleaning process is critical to maintaining our facility!!

DirectEmployers