Job Title: AM Food Hall Line Cook
Department: Back of House
Reports to: Executive Chef
Hourly: $24.00 + Tips
Employment Type: Full-time, Non-exempt
Location (Job Location): San Francisco Bay Area
Job Summary
The Food Hall Line Cook is a meticulous team player who executes high quality dishes in a timely manner. They have a positive can-do attitude, takes direction well, and practices food safety at all times.
Primary Duties and Responsibilities
Required knowledge of all areas of station prep and be willing to teach new employees correct preparation methods.
Ensure quality, speed, accuracy and presentation of finished dishes during service.
Work collaboratively with Front of House employees to deliver an exceptional guest experience.
Contribute to a positive work environment that encourages teamwork.
Maintain clean and orderly working conditions on all cooks’ stations
The duties of this position may change from time to time. The company reserves the right to add or delete duties and responsibilities at the discretion of the company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.
Minimum Requirements:
High school diploma preferred
2 years of experience as a line cook in a fast-paced restaurant
Must be able to follow instructions and not deviate from recipes
Strong knowledge of food safety and sanitation
Must be able to understand and be conversant with English
Must be able to maintain professionalism under pressure
Teamwork
Prerequisite for employment:
A Valid California ServSafe Food Handler Card
Physical Requirements:
Regularly required to stand, walk, sit, talk or hear.
Frequently, it is required to use hands and arms to reach, handle, or feel objects, tools, or controls.
Occasionally required to stoop, kneel, crouch, or crawl.
Be able to lift and/or move up to 50 pounds and be able to work in a sitting position for long periods of time.
While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures.
Regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floors may be slippery and wet at certain times during the day. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work area is usually moderate to loud.
The physical demands described here are representative of those that must be met by the Line Cook to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The food hall provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. The food hall will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.
