Job Overview
Employment Type
Part-time
Compensation
Type:
Hourly
Rate:
Range $19.00 - $21.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Paid sick leave
401(k) retirement plan
Company paid profit sharing
4% matching (21+)
FSA plan to save tax money on out-of-pocket medical expenses
50% off employee discount on food, beer, and merchandise
inclusive company culture
Job Description
The Propagator Restaurant is a vibrant and popular dining establishment located in the scenic Venice Beach area of Marina Del Rey, California. Known for its lively atmosphere and dedication to quality food and service, The Propagator offers a unique dining experience that attracts both locals and tourists alike. As part of a community that appreciates good food and great ambiance, this restaurant is committed to maintaining high standards in both cuisine and customer satisfaction. The Propagator prides itself on its carefully crafted menu that features a variety of fresh, flavorful dishes prepared from quality ingredients and innovative cooking techniques. This... Show More
Job Requirements
- Must be over 18 years of age or able to show proof of a work permit if under 18 years of age
- Must be able to obtain Food Handlers Card within 30 days of hire
- Must be able to obtain California Responsible Beverage Service certification within 60 days of hire
- Be physically able to lift up to 40 pounds regularly
- Be able to work in a standing position for up to 9 hours
- Must be able to work nights, weekends and holidays
Job Qualifications
- Culinary school graduates are a plus
- Must be over 18 years of age or able to show proof of a work permit if under 18 years of age
- Must be able to obtain Food Handlers Card within 30 days of hire
- Must be able to obtain California Responsible Beverage Service certification within 60 days of hire
- Must be able to communicate clearly and professionally with managers, kitchen and dining room personnel at all times
- Ability to be a strong team player and get along well with co-workers
- Be physically able to lift, reach, bend, stoop, use hands to finger, handle, feel or cut with a knife and lift up to 40 pounds regularly
- Be able to work in a standing position for long periods of time (up to 9 hours)
- Must be able to work nights, weekends and holidays
Job Duties
- Prepare and portion food products prior to cooking according to standard portion sizes and recipe specifications
- Accurately and efficiently cook meats, poultry, fish, vegetables, soups and other hot food products in broilers, ovens, grills, fryers and a variety of other kitchen equipment
- Prepare appropriate garnishes for all hot menu item plates
- Complete final plate preparation including plating and garnishing of cooked items
- Assume 100% responsibility for quality of food products served
- Consistently understand and comply with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures
- Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period
- Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range and refrigeration equipment
- Perform other related duties as assigned by the Head Chef or manager-on-duty
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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