Cook/ Line Cook

REPORTS TO: BOH Manager

LOCATION: The Ecology Center in San Juan Capistrano, CA

POSITION TYPE: Part-Time

TRAVEL: (No travel)

JOB SUMMARY:

A Cook, or Line Cook, is responsible for preparing ingredients at an establishment 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. The incumbent is responsible to consistently produce quality food according to established company and industry guidelines, while demonstrating exceptional customer service skills and continually looking for ways to enhance the customer’s overall experience.

RESPONSIBILITIES:

• The incumbent is responsible for:

  • Assisting in the daily kitchen operations of the restaurant to include, receiving food orders, food preparation, menu preparation, testing recipes, techniques for food preparation and participating in monthly inventory counts
  • Assisting with receiving food orders from suppliers and verify the items received against the invoice, noting any discrepancies. Inspecting the quality of items being received, noting any problems with temperature or freshness. Notifying the Executive Chef or Chef de Cuisine of items missing from shipment, items received in error or quality concerns. Making sure the items are stored in the assigned area and rotate existing inventory as needed.
  • At the beginning of each shift, reviewing the line checklist and assisting with pulling or preparing items, as needed. Checking sauces and all ingredients for integrity. Notifying the Executive Chef or Chef de Cuisine of any specific concerns.
  • Consistently prepare high quality food products according to established food industry regulations and company policies and procedures, paying specific attention to preparation procedures and presentation standards. In addition to working on the line as scheduled, provide support to all members of the kitchen staff, as needed.
  • As directed by the Executive Chef or Chef de Cuisine, monitoring service levels, customer satisfaction and adherence to company policies and procedures. Supporting cost control efforts by anticipating customer volume based on current reservations and prior history (month, day of week, holiday weekends, etc.,) and making certain the appropriate amount of food is prepped.
  • Maintaining ongoing communication with the kitchen staff to clearly communicate information or specific requirements for any scheduled events.
  • Maintaining a safe working environment for guests and employees by adhering to established food industry regulations and company policies and procedures. Making sure that stations are wiped down as time allows, watch for spills on the floor, etc. When working with temperature sensitive items, such as poultry, seafood and eggs place the items in ice to maintain the appropriate temperature. Actively participate in the monthly safety meetings.
  • At the end of the shift overseeing and assisting with storing food items and cleaning the kitchen. Ensuring all items are properly labeled and dated. Pulling proteins from the freezer for next day service.
  • Participating in the monthly physical inventory counts at the venue.
  • Assisting the Executive Chef and Chef de Cuisine in developing menu items for the restaurant or special events.
  • Providing support at other venues for special events