Rockford Brewing Company (RBC) has been a multi-family owned business since 2012, rooted in a commitment to quality, community, and culture. RBC is an award-winning full-service microbrewery and restaurant that continues to gain recognition for its service and products. RBC’s beer and food programs specialize in tradition, inventive craftsmanship and a strong focus on quality derived from fresh local and seasonal ingredients. RBC takes pride in its community service and hospitality. RBC is located in historic downtown Rockford, MI and is situated adjacent to Michigan’s Frederick Meijer White Pine Trail State Park and among the rolling hills of the beautiful Rogue River Valley.
QR Code Link to This Post
Job Description - Line / Prep Cook
We are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and quality reputation.
-Set up and stocking of stations with all necessary supplies
-Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
-Cook menu items in cooperation with the rest of the kitchen staff
-Answer, report and follow executive or sous chef’s instructions
-Clean up station and take care of leftover food
-Stock inventory appropriately
-Ensure that food comes out simultaneously, in high quality and in a timely fashion
-Comply with nutrition and sanitation regulations and safety standards
-Maintain a positive and professional approach with coworkers and customers
-Proven cooking experience, including experience as a line chef, restaurant cook or prep cook
-Excellent understanding of various cooking methods, ingredients, equipment and procedures
-Accuracy and speed in executing assigned tasks
-Familiar with industry’s best practices
Hours: Line and Prep cooks are hourly positions to be scheduled up to 40 hours a week, depending on need and availability. Occasional overtime is acceptable with management approval.