Vacancy expired!
Open interviews Monday through Wednesday 12pm-5pm Please stop by with resume.We look forward to meeting you. Ask For Joe or Angel Address 8722 W 3rd St 90048
Looking for experienced Line Cooks
Looking for experienced Prep cooks
Looking for Dishwashers
(Please type in the Email heading what position you are applying for)
Job Purpose:(Generally for Line cooks and prep cooks)
Responsible for all food items prepared in the restaurant kitchen. Portions and prepares food items prior to cooking. Sautés, fries, or otherwise cooks food on the kitchen line. Other duties include plating and garnishing cooked items, preparing appropriate garnishes for fried or sautéed foods and preparing special requests. Responsible for maintaining a sanitary kitchen work station.
The Line Cook is responsible for helping to create and maintain a high quality experiences for each guest that comes to dine.
Essential Job Functions (Duties & Responsibilities):
1. Complies with all portion sizes, quality standards, department rules, policies and procedures.
2. Identifies and selects cuts of meat, poultry, shellfish, fish, game or vegetables used for frying or sautéing.
3. Prepares foods for frying, sautéing, and cooking.
4. Prepares garnishes for dishes.
5. Fries, sautés, or otherwise cooks food items and prepares pan sauces as appropriate.
6. Plates menu items along with appropriate garnish.
7. Maintains a sanitary work station that meets Department of Health standards.
8. Selects and uses knives, hand tools, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, fry, sauté, or otherwise produce food in their station.
9. Adheres to all company and department procedures, policies, expectations and quality standards.
Minimum Qualifications
One (1) year in a food preparation position. (willing to train )
Training/Registration/
Licensure/Education
Degree from a post-secondary culinary arts training program is desirable. Food Handler's certificate is preferred.
Physical Effort
Must be able to exert well-paced mobility for periods of up to four hours in length. Must have the ability to lift pots, pans, etc., up to 40 pounds in weight. Must possess finger dexterity to use small tools adeptly. Must be able to follow instructions. Good knife skills are essential.
Mental Effort
Must have good working knowledge of food and food preparation. Must be able to communicate clearly and effectively with supervisors, employees, and dining room staff.
Tools or Equipment Used
Knives, hand tools, utensils and all standard commercial kitchen equipment.
May be asked to assist in FOH duties as well
