Vacancy caducado!
Please specify which position you are applying
Line Cook:
Publico offers a great dining experience to our guests and we are looking for passionate people to help take part of this high energy and fun atmosphere. Our menu is Latin / Asian inspired with fresh, made from scratch recipes. We are looking for Line Cooks & Lead Cooks to work in five points.
Job Title: Cook
Reports to: Chef
Job Duties:
Be on time, clean and appropriately groomed, ready to work.
Clock in and out on time at beginning and end of shift, and for breaks to avoid meal penalty (unless otherwise authorized by the supervising Chef/manager).
Maintain a professional demeanor and integrate with the existing team.
Train with supervising Chef in order to cook any food item and utilize all kitchen equipment, to fulfil the expectation of Chef.
Produce any/all food offerings consistently and properly, by using provided recipes.
Take direction from supervising Chef in order to maintain quality standards.
Always taste the food before plating to ensure proper seasoning and flavor.
Label, date, rotate all product to ensure freshness of food/ingredients; record and minimize food waste.
Follow portion control instructions as outlined in recipes in accordance with food cost control.
Responsible for the cleanliness of workstation, and participating in team effort to maintain overall kitchen cleanliness.
Follow sanitation and food handling guidelines in order to maintain health inspection readiness at all times, always.
Willingness to take on any task as directed by the supervising Chef, in order to pursue excellence in the kitchen at all times.
Physical Requirements:
Stand, walk, bend, stoop, squat, reach, or otherwise move for working purpose, during the entire length of a shift.
Lift, carry, move, up to 50 lb multiple times per shift as needed.
Hand eye coordination and physical dexterity to safely use: knives, tools, machinery, cooking equipment, and plate dishes to communicated standards.
Navigate an environment containing: dry heat, steam, hot liquids, cold, sharp objects, other potentially injurious situations, safely and precisely.
Ability to read tickets and take verbal direction from supervising Chef/expeditor, while simultaneously working during stressful periods of service.
Sense of urgency, and ability to move extremities quickly and precisely as needed.
Qualifications:
Willingness to integrate into the team, and do whatever it takes to provide our clients with a memorable positive experience.
Passion for food and cooking, desire to pursue excellence.
Minimum 2 years of line cooking experience
Food handlers card.
Lead cook:
Job Title: Lead Cook
Reports to: Chef/General Manager
Job Duties:
Be on time, clean and appropriately groomed, in uniform, ready to work.
Clock in and out on time at beginning and end of shift, and for breaks to avoid meal penalty (unless otherwise authorized by the supervising Chef/manager).
Maintain a professional demeanor and integrate with the existing team.
Train with supervising Chef/manager in order to cook any food item and utilize all kitchen equipment, to fulfil the expectation of Chef.
Produce any/all food offerings consistently and properly, by using provided recipes.
Take direction from supervising Chef/manager in order to maintain quality standards.
Always taste the food before plating to ensure proper seasoning and flavor.
Label, date, rotate all product to ensure freshness of food/ingredients; record and minimize food waste.
Follow portion control instructions as outlined in recipes in accordance with food cost control.
Responsible for the cleanliness of workstation, and participating in team effort to maintain overall kitchen cleanliness.
Follow sanitation and food handling guidelines in order to maintain health inspection readiness at all times, always.
Take leadership position in the kitchen.
Communicate with Chef/manager and cooks in a positive way to promote the flow of information in both directions.
Enforce established standards amongst all cooks by monitoring: mise en place, cooking skills, work habits, food produced, cleaning/sanitation practices, personal hygiene, teamwork, and receiving procedures; through the use of coaching, training and positive reinforcement.
Learning/participating in ordering, receiving, and inventory management.
Coordinate the execution of banquet and catering orders at the Chef/manager’s request.
Assist Chef/manager in menu/recipe/specials creation, testing, and costing.
Willingness to take on any task as directed by the supervising Chef/manager, in order to pursue excellence in the kitchen at all times.
Physical Requirements:
Stand, walk, bend, stoop, squat, reach, or otherwise move for working purpose, during the entire length of a shift.
Lift, carry, move, up to 50 lb multiple times per shift as needed.
Hand eye coordination and physical dexterity to safely use: knives, tools, machinery, cooking equipment, and plate dishes to communicated standards.
Navigate an environment containing: dry heat, steam, hot liquids, cold, sharp objects, other potentially injurious situations, safely and precisely.
Ability to read tickets and take verbal direction from supervising Chef/expeditor, while simultaneously working during stressful periods of service.
Sense of urgency, and ability to move extremities quickly and precisely as needed.
Qualifications:
Willingness to integrate into the team, and do whatever it takes to provide our clients with a memorable positive experience.
Passion for food and cooking, desire to pursue excellence.
Minimum 5 years of line cooking experience.
Food handlers card.
Previous leadership experience preferred.
Vacancy caducado!