Line Cook, Prep Cook, & Pastry Cook

Experienced line cooks and prep cooks needed for up-and-coming Steakhouse.

High school diploma or equivalent with 3 yrs experience as a Line Cook in all cooking techniques. Equipment knowledge and maintenance. Organizational skills to maximize efficiency. Sanitation and safety knowledge. Basic leadership and training abilities. Knife handling skills. Ability to produce quality on a consistent basis.

LICENSE OR CERTIFICATE REQUIRED:

ServSafe/ or San Diego Food Handlers Card

ESSENTIAL FUNCTIONS/TASKS:

1. Prepare appetizers, soups, salads, entrees, desserts and other food items.

2. Maintain 100% quality food production at all times.

3. Meet timing of food items as required by guest/supervisor.

4. Proper communication with supervisors and co-workers.

5. Maintaining, organizing and rotating inventory.

6. Timely and complete set up of culinary equipment.

7. Maintain clean and safe working area including refrigeration.

8. Assist in the controlling of food costs.

9. Adhere to all safety and sanitation regulations.

10. Maintain and project a positive attitude.

11. Supervise Cook III and Cook IV.

12. Assist in putting away and organizing products daily.

13. Able to work a variety of stations dependent on business needs.

14. Teach and coach lower-level cooks in all aspects of cooking.

15. Must be able to work all stations on hot line, setting up and executing through services hours.

16. Anticipate business levels.

17. Be flexible with schedule and shifts to accommodate business needs.

18. Anticipate problems and notify chef on duty or Cook 1.

19. Work cleanly and neatly setting good examples for lower-level cooks.

• PASTRY COOK

ESSENTIAL FUNCTIONS/TASKS:

1. Produce listed menu items.

2. Maintain 100% quality food production at all times.

3. Meet timing of food items as required by guest, supervisor or standard.

4. Responsible for properly rotating, labeling and dating food items.

5. Responsible for breaking down and putting away all items on workstation.

6. Maintain a clean workstation at all times.

7. Utilize all food in an efficient manner. Eliminate waste.

8. Follows sanitation set-up, determining what is needed and in what order.

9. Maintain clean and safe working area including refrigeration.

10. Assist and support the cold line during service.

11. Assist in the controlling of food costs.

12. Adhere to all safety and sanitation regulations.

13. Maintain and project a positive attitude.

14. Proper communication with staff and management.

15. Read all contracts and distinguish menu items and timing.

16. Produce prep sheets from contracts and execute production.

17. Delegate various responsibilities to prep cooks to complete tasks and hold cooks accountable.

18. Make sound decisions based on the needs of the department.

19. Insure all food and products for restaurant menu items and from banquet contracts or prep lists are communicated to Executive Chef/ Sous Chef on a daily basis.

20. Assist in all areas of kitchen when needed. Anticipate business levels.

21. Be flexible with schedule and shifts to accommodate business needs.

22. Be able and willing to talk to guests about menus, special requests, etc.