Prep and Line Cooks (San Diego)

Prep and Line Cooks (San Diego)

15 Jun 2019

Prep and Line Cooks (San Diego)

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** Cannonball and Draft are looking for professional prep and line cooks to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.


• Read food tickets and prepare food following company and sanitary standards.

• Prepare food and work with servers ensuring customers are served a quality product.

• Prep work: prep recipes and adequate amounts of food items to be served to customers.

• Keep kitchen(s) and commissary in a clean and organized manner (cooks and must be checked out by a manager prior to leaving for the day)

• Maintain food in accordance with ServSafe and health code regulations

• Stir foods to ensure even cooking.

• Season and cook food according to recipes or personal judgment and experience.

• Portion, arrange, and garnish food, and serve food to waiters or patrons.

• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling and reading thermometers

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

• Regulate temperature of ovens, broilers, grills, and roasters

• Maintain par lists, par levels, waste logs and requisition forms in accordance with management standards

• Assist the servers in any way to help expedite the food in a quicker more efficient manner

• Help in all areas of the restaurant where needed.

• Ensure menus are utilized according to company standards and policies.

• Perform other duties and responsibilities as assigned or required by management.


Regular attendance in conformance with the standards, which may be established by the Company from time to time, is essential to the successful performance in this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the company.


Minimum two years of combined education and / or high-volume kitchen-related work


Applicants with additional language skills preferred.


The hospitality business functions seven days a week, twenty-four hours a day. In addition, a hospitable service atmosphere must be projected at all times.

Please reply to this ad for serious job inquiries.

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