Line Cook - Hiring Immediately

$16/hr

• Flexible scheduling
• Free meals or discounts
• Medical insurance

1. Food Preparation: Prepare and cook menu items according to recipes, quality standards, and presentation guidelines, ensuring accurate portioning and adherence to specified techniques.
2. Quality Control: Ensure that all food items leaving the kitchen meet the company's standards of taste, appearance, and consistency.
3. Inventory Management: Assist in monitoring and maintaining inventory levels, including ingredients, supplies, and equipment, ensuring they are properly stored and utilized efficiently.
4. Food Safety and Sanitation: Adhere to all food safety and sanitation guidelines, including proper food handling, storage, and temperature controls, to maintain a clean and safe work environment.
5. Team Collaboration: Coordinate and communicate effectively with the kitchen team, expediter, and other staff members to ensure smooth operations and timely service.
6. Efficiency and Time Management: Prepare and prioritize multiple food orders simultaneously, following established procedures and maintaining consistent cooking times.
7. Equipment Maintenance: Clean and maintain kitchen equipment and utensils, ensuring they are in proper working condition and report any issues or malfunctions to the management team.
8. Menu Knowledge: Stay updated on multiple menus and menu items, ingredients, and preparation techniques to accurately respond to customer inquiries and accommodate special requests.
9. Compliance: Adhere to all company policies, procedures, and safety regulations, including proper handling of chemicals and equipment.

• Experience: Minimum of 2 years of experience as a Line Cook in a fast-paced kitchen environment, preferably in a catering or high-volume setting.
• Culinary Skills: Strong knowledge of food preparation techniques, cooking methods, and knife skills, with the ability to execute recipes accurately and efficiently.
• Food Safety Knowledge: Familiarity with food safety and sanitation regulations, including proper handling and storage of ingredients, and knowledge of HACCP principles.
• Time Management: Ability to work effectively under pressure, prioritize tasks, and manage time efficiently to meet deadlines and maintain the flow of food orders.
• Team Player: Excellent interpersonal and communication skills, with the ability to collaborate effectively with team members and maintain a positive and professional attitude.
• Flexibility: Willingness to work in a flexible schedule, including evenings, weekends, and holidays, based on business needs.
• Physical Stamina: Ability to stand for extended periods, lift heavy objects, and work in a hot and fast-paced kitchen environment.

• Completion of a culinary program or relevant culinary certifications
• Previous involvement in menu development, including creating new dishes and adapting recipes
• Familiarity with common dietary restrictions (e.g., gluten-free, vegetarian, vegan) and the ability to accommodate special requests
• Capacity to handle multiple food orders simultaneously while maintaining accuracy and quality
• A passion for culinary innovation and the ability to contribute ideas to enhance the menu offerings and customer experience.