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Posted: Monday, August 7, 2017 3:36 PM

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Position Summary:

A Line Cook is a person who is in charge of preparing the food items in the pantry, fry and/or stations or other areas in the kitchen. He/she is also responsible for cleaning and maintaining the station in practicing good safety, sanitation, and organizational skills. A Line Cook is working as a team member in a dynamic workplace, and to follow all the safety procedures, and must have a high threshold for heat in a kitchen environment.

Duties & Responsibilities:

The Line Cook's responsibilities include, but are not limited to the following:

  • Prepares all the food items as directed in a sanitary and timely manner.
  • He/she also follows recipes, controls, portion, and presentation specifications as set by the restaurant.
  • A Line Cook also assumes 100% responsibility for quality of the products that is served.
  • He/she is also responsible for performing other related duties as assigned by the manager.
  • Following proper plate presentation and garnish set up for all dishes is also done by a Line Cook.
  • He/she is also tasked to track and report any food waste.
  • A Line Cook must also handle, store and rotate all the products properly.
  • All Line Cooks are assigned to prepare dishes for costumers with food allergies or intolerances.
  • Ensure that all practices are health-code compliant and address any and all issues; communicate immediately to KM and/or GM
  • Collaborate with KM regarding cleaning and repair/maintenance issues
  • Demonstrate a positive, consistent supervisory style
  • Other projects and tasks deemed necessary by Management/Ownership

Qualifications

  • A minimum of two to three years culinary/line cook experience in a full service restaurant that consists of dine-in, take-out and catering orders
  • Must be at least 21 years of age
  • Current ServeSafe Certification (preferred) or other accredited Food Handler Certification
  • Very good communication skills: Bi-lingual (English/Spanish) preferred
  • As with any kitchen environment, the ability to work varied hours in a fast-paced and high energy is essential.
  • Extremely organized and can pay extremely close attention to detail
  • Highly energetic, self-motivated, goal oriented and dependable
  • High personal integrity, professionalism and maturity; lead by example, take accountability and achieve desired results
  • Passionate commitment to food quality and guest service
  • Conscientious attention to detail and follow-up
  • Work effectively with the entire management team
  • Ability to stand and walk for up to 8-10 hours each shift
  • Ability to lift and carry up to 50 pounds
  • Ability to bend, stoop, and raise arms above head

• Location: San Fernando Valley

• Post ID: 133438598 sanfernandovalley
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