About Us
This is an opportunity to be part of a culinary experience like no other. Descanso is a unique Mexican Restaurant in that we have Planchero Chefs that Cook right in front of the guests via open flat iron cook tops (Plancha Grills). You will be part of an all-new dining experience with amazing growth potential. In addition to our Plancha Dining Experience we service a standard dining room with a menu that features authentic Mexican Cuisine with Modern influence.
We Need
A Lead Line Cook who will function as a working supervisor who helps organize and coordinate food preparation, while also maintaining quality and safety standards. They may also participate in recipe and product development. This candidate will work closely with the Executive Chef on some Administrative tasks as well. The ideal candidate should have nights and weekends available and be well-equipped to perform the following tasks:
Food preparation: Overseeing the preparation of hot and cold food
Quality and portion control: Ensuring food quality and portion sizes are maintained
Safety and sanitation: Maintaining safety and sanitation standards in the kitchen
Staff management: Coordinating and evaluating the work of lower-level kitchen staff
Recipe and product development: Assisting with recipe and product development
Set up and break down all stations
Maintain product par lists and order accordingly.
Able to follow recipes and prepare dishes accordingly
Use knowledge of common allergies and dietary restrictions to modify recipes on the fly when requested
Use the correct portions when cutting and serving
Pro-actively use non-peak service time to prepare for peak service times and rushes
Avoid food waste by observing food storage time and temperature standards
Plate each dish according to chef’s standards
Ability to remain focused in a busy kitchen environment
Oversee assigned daily/ weekly/ monthly cleaning tasks
Operate and clean station including any applicable: steam tables, ice tables, mixers, meat slicer, gas burners, wood burning oven, flat-top grill, char grill, hood vents, fryers, reach-in refrigerators, reach in freezers etc.
Execute safe knife handling skills and safe use of all kitchen equipment
Keep personal knife set sharpened and in good repair
Cross train on all stations in the kitchen
Qualifications
2-3 years minimum experience in any commercial kitchen
Ability to multi-task and work in a fast-paced environment
Ability to read, write, and follow written and verbal instructions
Ability to complete tasks with minimal supervision
Ability to lead by example and keep fellow cooks organized
A desire to work on a team, learn new techniques and to share knowledge with teammates when possible.
