Needed in
Irvine - Full Time Line Cook
Certifications:
ServSafe
Food Handler Certification
Pay:
From $20 an hour
Full-time
Contract
Shift and schedule
Weekends as needed
Night shift
Day shift
Monday to Friday
Weekends as needed
Work setting
Fine dining restaurant/catering
Benefits:
Employee discount
Paid time off
Kiros Catering
At Kiros Catering, we are:
- Detail Oriented: We listen to our clients and take care of every special need and requirement with the utmost care.
- Hospitable: When you open your special event to us, we open our Kiros family to you. From our staff to our clients, we treat everyone like family.
- Passionate: Our food and events embody our love and passion for the perfect dining experience. And it’s that passion that keeps our clients coming back time and time again.
- Versatile: Our experienced team utilizes their knowledge of food and cultures to execute new and exciting dishes for our clients that make each experience one-of-a-kind.
Kiros Catering specializes in full-service catering, fine dining, and special events spanning Orange County, Los Angeles, and the Inland Empire.
Overseeing the chain of food preparation work done by line cooks. Assist the head cook or chef in preparing dishes, and ensure that food health and safety regulations are followed
Mandatory Banquet and Catering Experience
Knowledgeable in French, Italian, Mediterranean, and Mexican Cuisine
- Garde Manger experience, buffet style.
WHO WE’RE LOOKING FOR:
Our Executive Chef position requires culinary passion, a friendly attitude, and the ability to multi-task – this person is a positive leader setting the tone of excellence, hard work, and professionalism. Responsible for menu development, culinary creativity, leadership in the kitchen, and staff management. This team member creates and manages production to ensure consistent, excellent, and efficient work by managing food costs and meeting labor goals.
Qualifications:
at least 5 years of culinary experience, in banquets, high end restaurants, Mediterranean, Italian Cuisine.
Garde Manger experience
Familiar with monitoring of food and labor cost, menu development and costing
Requires a working knowledge of division operations, core standards, policies, and standard operating procedures
Be able to cook all from culinary schools including French, Italian, Mexican, Mediterranean, buffet style, appetizers, hors d'oeuvres and be able to manage the entire kitchen.
Must work well in stressful high-pressure situations.
Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems, as necessary.
Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by coworkers and guests.
Required Skills:
Ability to analyze food cost
Refined palate – ability to taste and smell for freshness and optimal flavor profile
Ability to comply to CDC Food Handling guidelines
Ability to communicate in English with a diverse team
Desire to satisfy the needs of others in a fast-paced environment
Ability to stand for long periods of time
Comfortable with working multiple stations in the kitchen
Banquet experience
Italian/Mediterranean/French/High end Mexican Cuisine experience.
Appetizer cooking experience
Catering Skills
Computer Skills
Kitchen Management
Food cost and how it pertains to a kitchen
Sanitation
Production
Kitchen operations
Ability to multitask and work quickly under pressure
Attention to detail and organizational skills
Knowledge of health and safety standards
California Food Handlers Certification Required
KEY RESPONSIBILITIES =
Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in ovens, grills, fryers, and a variety of other kitchen equipment.
Uses our defined recipes for preparation and portioning of all products, portion food products prior to cooking according to standard portion sizes and recipe specifications.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Maintains a clean and sanitary workstation and kitchen/delivery area.
Maintain a professional working relationship and promote open lines of communication with managers employees and other departments.
Adapts and remains positive during changes to processes and working conditions.
Organize production for several different events menus and several different cuisines simultaneously.
Communicates with GM and Sales Team to plan details of menus and logistics of transportation and service with the required equipment and staffing needs.
Attends events in the field, as necessary.
Develops and executes an innovative and creative menu with excellent presentation.
Promotes a highly organized, self-motivated, and efficient work structure.
Preparing meals and food to meet the specifications of guests in a timely manner.
Properly measuring kitchen ingredients and food portions.
Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
Ensuring proper food temperatures when cooking and proper storage afterward.
Keeping the workstation and kitchen equipment clean, organized and sanitized.
Ensures consistent quality and presentation of menus for all the kitchen including employee restaurant, constantly inspects taste, temperature, portion size and visual appearance
Taking charge of kitchen opening, closing, and other side duties as directed by the Executive Chef.
Speak with others using clear and professional language.
Support team to reach common goals.
Ensure adherence to quality expectations and standards.
Perform any other duties as requested by Catering Management.
Preparing meals and food to meet the specifications of guests in a timely manner
Properly measuring kitchen ingredients and food portions
Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
Expense control
Managing the kitchen inventory and ensuring supplies are fresh and of high quality
Ensuring proper food temperatures when cooking and proper storage afterward
Keeping the workstation and kitchen equipment clean, organized and sanitized
Kitchen operations
Food cost controls
Product and quality identification
Ensure that sufficient quantities of pre-prepared items are available to meet projected demands are are stored in a manner, which increases their usefulness maintain quality
Job Types: Full-time, Contract
Pay: From $20.00 per hour
Benefits:
Employee discount
Paid time off
Physical Setting:
Fine dining restaurant
Upscale casual restaurant
Shift:
Day shift
Night shift
Education: High school or equivalent (Preferred)
Experience: Cooking: 5 years (Preferred)
Culinary experience: 2 years (Preferred)
Language:
English (Preferred)
License/Certification:
ServSafe (Preferred)
Work Location: In person
