Back of the House- Line Cook

Back of the House

• Line Cook Tulare, CA 93274 From $20 an hour
• Part-time, Full-time From $20 an hour
• Part-time, Full-time

JOB DESCRIPTION

Job Title:

Line Cook Department:

Back of the

House Reports To:

Chef de Cuisine /

Head Chef Designation:

Non-Exempt-Hourly Work Shifts:

8 hours

Status:

Full Time At

BRAISED KITCHEN

It's our mission to provide the community with clean, delicious food, from the soil all the way to your plate. We fuse exquisite Latin American cuisine, classic French techniques, and California fresh cooking using locally sourced, fresh ingredients. Our commitment to quality and our passion for cooking allows us to deliver a bold, memorable dining experience. We love what we do. The food we make reflects that.

SUMMARY A

Cook, or Line Cook, is responsible for preparing ingredients at a restaurant that serves food, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal. We are looking for an experienced and hardworking Line Cook to prepare delicious entrees for our guests. You will help check kitchen stock for fresh ingredients and supplies, prepare components before each meal service, and ensure the work area is clean and ready. During service, you will plate and garnish dishes that are ready to be served to our patrons. We rotate menu items based on seasonal ingredients, which will allow you to cook a variety of exciting meals throughout the year.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Cooks are responsible for delivering food that is not only delicious and cooked to the specifications of the customer but that is safe and fresh as well.

They have the following responsibilities:

• Ensure ingredients and final products are fresh
• Check inventory for ingredients and supplies, noting when more need to be ordered
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food properly
• Maintain food safety and sanitation standards
• Complies with safety standards
• Performs all other job related duties as assigned SKILLS and

QUALIFICATIONS

Cooks must exercise the following qualities and skills:

• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
• Ability to work as part of a team, collaborating on complex dishes
• Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers
• Calm demeanor to work in a high-stress, fast-paced environment
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts
• Previous culinary experience (2-5 years) required
• Excellent communication, interpersonal, customer service and organizational skills required
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals
• Thorough and attentive to detail.

EDUCATION and

TRAINING REQUIREMENTS

Working as a line cook requires a minimum of a high school diploma or GED to fulfill the basic skills and knowledge required for the job. Vocational or technical school diplomas are preferred, as is some experience in a similar position. Hospitality-related kitchen experience preferred. CERTIFICATES and

LICENSES

California Food Handler

LANGUAGE SKILLS

Ability to read, write and comprehend simple instructions and food recipes. Ability to effectively present information in one-on-one and small group situations to team members and supervisors.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hands to touch, handle, or feel. The employee is occasionally required to reach with hands and arms. Specific vision abilities required by this job include close vision, and color vision. 05/26/22

Job Types:

Full-time, Part-time Pay:

From $20.00 per hour

Benefits:

Employee discount

Work Location:

In person