Line Cook Overnight- IRD

General Description:

Accurately and efficiently make hot/cold products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Ability to lead the team with proper decision making.

Work Responsibility:

1.  Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and variety of other kitchen equipment.
2. Answer IRD phone calls when needed.
3. Dedicated to providing exceptional food quality and service to our guests.
4. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
5. stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
6. Portions food products prior to cooking according to standard portion sizes and recipe specifications.
7. Maintains a clean and sanitary workstation area including table, shelves, grills, broilers, fryers, past cookers, sauté burners, convection oven, flop top range and refrigeration equipment to city/state standards.
8. Works under pressure and long hours standing.
9. Use proper knife cuts with consistency.
10. Handles, labels, stores and rotates all products properly.
11. Assists in food prep assignments during off-peak periods as needed.
12. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
13. Attends all schedule employee meetings and brings suggestions for improvement.
14. Performs other related duties as assigned by the Kitchen Manager or Manager on-duty.
15. Ensuring procedures are followed when dealing with all safety and security issues are concerned. Train and develop kitchen staff on weekly topics.
16. Inspect, correct and oversee all potential cleanliness and health codes that could lead to a violation of the California Health Code.
17. Establish production levels and inventory controls to help manages food costs and offer solutions.
18. Make a cook selected food items and plan or price menu items with Executive Chef Permissions.
19. Control PAR level and food expense with Executive Chef.
20. The ability to recommend disciplinary actions to the kitchen employees.
21. Controlling flow and distribution of merchandise, material, food and supplies leaving the kitchen. 

** The Company's employment policy is "at-will" policy, Under the "at will" policy, neither you nor the company is committed to continuing the employment relationship for any specific term. **

Education Requirements:

1.  A minimum of 2 years of experience in high paced kitchen preparation and cooking.
2. At least 6 months experience in a similar capacity.
3. Must be able to communicate clearly with manager, kitchen and dining room personnel.
4. Be able to reach, bend, stoop and frequently lift up to 40 pounds.
5. Be able to work in a standing position for long periods of time (up to 9 hours).
6. Must be able to follow printed recipes and plate specifications. 
7. Must maintain personal hygiene in accordance to California Health Department Standards for Food Service Employees.

Physical Requirements:

1. Flexible and long hours are sometimes required.
2. Heavy work - Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/ or up to 20 pounds of force constantly to lift, carry, push, pull or otherwise move objects.  
3. Ability to stand during entire shift.
4. Ability to withstand temperature variations, both hot and cold.