Block Island is known for it's culinary delights and Block Island
restaurants typically recruit for some of the following food
Executive Chef The Executive Chef is in charge of a kitchen,
responsible for recipe and menu creation, staff training, and
overseeing all cooking. The chef also “manages” the staff of cooks,
bakers, butchers, and everyone else involved in the preparation of
food. The chef writes the menu, determines food cost and is in
charge of purchasing for the restaurant. This person must be a
confident leader, with the proven mastery skill and understanding
of all stations in the kitchen. The chef must know how to manage
the bottom line, as well as have top cooking skills.
Sous Chef A Sous Chef (pronounced "sue") is literally, in
French translation, the “under” chef. This chef is just below the
Executive Chef in rank and is in charge of food production. He/she
spends more time cooking than the executive chef and overseeing the
daily happenings in the kitchen. The line cooks usually report to
the sous chef. Some larger restaurants have more than one sous
chef, each in charge of his/her own area.
Line Cooks A line cook works on the hot line of the kitchen
(where the food is cooked). He/she is below the sous chef in rank.
Often, a line cook will be assigned to a station such as sauté or
fryer or grill. A very demanding position, the line cook works
incredibly hard and is exposed to heat, stress and sharp knives
during much of their shift. This person must be very fast and
accurate and be able to keep focused.
Prep Cooks A prep cook spends their time at work prepping
for all of the dishes that will be served during meal service,
whether it is breakfast, lunch or dinner. Prepping includes
washing, slicing, trimming and weighing. This person needs to be
organized and quick, as they support the rest of the cooks. Line
cooks may do all their own prep in smaller restaurants.
Pastry Chef The pastry chef specializes in pastry and baking
and is in charge of all pastry production in the restaurant.
Smaller restaurants may not have a pastry chef, and may just buy
desserts from an outside bakery.
Dishwashers A dishwasher washes dishes and pots and empties
the trash. This is one of the most demanding jobs in the kitchen
and the least glamorous. Many chefs would attest to the fact that
the dishwasher is the most important employee in a restaurant,
since the place will come to a standstill if there are no clean
plates or pots. A reliable dishwasher will work fast and hard and
be able to keep up with the piles of dirty dishes and keep the
trash cans emptied. This person needs to be reliable and