Vacancy caducado!
The position of the Line Cook is responsible for menu recipe execution and proper plate presentation for immediate service to restaurant guests. This includes, but is not limited to; correct preparation of all menu dishes in accordance with recipe standards and guest requests, portion control, temperature guidelines, and company time standards; responsible for all aspects of their cooking station including set up, prep work, stocking, cleanliness, organization, sanitation, break down and storage; work on a variety of kitchen equipment such as grill, fryer, broiler, oven, etc.
Duties and Responsibilities
Maintains positive guest and colleague relations at all times
Acts with personal leadership qualities that include, integrity, honesty, respectfulness, and empathy
Maintain a “surgically clean” workstation to ensure safe and sanitary food preparation/handling practices
Follow compliance for cooking and storing procedures that ensure appropriate temperatures are reached and maintained for food to be safe for consumption
Inspects, labels, dates, and rotates all food products for freshness and quality, monitoring old and new food items and practicing a FIFO (first-in-first-out) storage rotation
Minimizing waste and product cost by monitoring recipe portion size and effectively preparing food
Follows prescribed recipes with detail and accuracy, utilizing measuring tools
Setting up and operating kitchen equipment including grills, stoves, fryers, broilers, ovens, and all other equipment used to prepare food
Prepare, organize, and restock all food items necessary to execute the recipes in your station
Communicate verbally with all line positions regarding food preparation and plating
Communicate with the expeditor when potential issues arise that may affect the timing of the food
Assists other line and kitchen positions when needed
Adhere to company issued quality and time standards
Responsible for the timely set up, cleaning, and breakdown of workstation
Understands the means and precautions necessary to prepare food for guests with allergies or intolerances
Follows all safety precautions
Compliance with company’s employee handbook and service manual
Notifies management of repair work needed in the facility
Maintains complete knowledge of the correct maintenance and use of equipment; use equipment only as intended
Knowledge, Skills, and Attributes
Must be able to effectively communicate in job related English both verbal and nonverbal
Must be able to follow direction with focus to detail and work under minimal supervision
Ability to multi-task
Ability to learn quickly
Ability to work in a team and maintains positive disposition
Ability to take direction from management
Must present a neat and professional appearance
Must have basic knowledge of arithmetic
Must be able to read, write, and understand the English language
Qualifications
Minimum education level: High School diploma or GED required
Minimum 2 years as a Line cook in a high-volume restaurant or hotel
Food Handler’s Card required
Reliable transportation and ability to arrive to work on time
Ability to work a flexible schedule including days, nights, weekends, and holidays
Job Type: Full-time
Salary: $19 per hour + Tips
Benefits:
Employee discount
Health insurance
Shift:
Night shift
Weekly day range:
Monday to Friday
Weekend availability
Ability to commute/relocate:
San Diego, CA 92101: Reliably commute or planning to relocate before starting work (Required)
Experience:
Restaurant experience: 2 years (Preferred)
Shift availability:
Night Shift (Preferred)
Day Shift (Preferred)
Vacancy caducado!