AT THE INDIGO ROAD...

Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it’s what we truly aim for. We believe that by taking care of you, you'll do your best to take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.

What we will ask of you:

Responsibilities and essential job functions include but are not limited to the following:

• Willingness to learn how to make homemade pastas on a daily basis
• Interested in learning how to cook with wood fire grills and ovens
• Interested in performing whole animal butchery techniques
• Accurately and efficiently prepares the highest quality cuisine for our guests consistent with our standard portion sizes, cooking methods, quality standards and kitchen policies and procedures.
• Adhere to all DHEC regulations for cleanliness and sanitation
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven flat top range and refrigeration equipment
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining
• Follows proper plate presentation and garnish set up for all dishes
• 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

Required Knowledge, Skills & Abilities:

• A minimum 2 years’ experience in kitchen preparation and line cook experience
• Basic understanding of professional cooking and knife handling skills
• Basic food cost knowledge
• Understanding and knowledge of kitchen safety, sanitation and food handling procedures.
• Must be available to work nights, weekends and holidays.
• Must be able to speak, read and understand basic cooking directions.
• Must be able to communicate clearly with managers, kitchen and restaurant employees

Physical Requirements:

• Constant standing/walking
• Occasional environmental exposures to cold, heat and water
• Occasional stooping, kneeling or crawling
• Occasional pushing, pulling, lifting or carrying up to 50 lbs.
• Occasional ascending or descending ladders, stairs, ramps
• Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
• Constant reaching, turning, and performing precision work around the kitchen area
• Constant receiving detailed information through oral communication
• Constant talking, expressing or exchanging ideas by means of the spoken word