Line Cook FT (Blue Oak)

Clovis, CA, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Hourly

Exact $20.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

competitive hourly wage

Health Insurance

Paid Time Off

Employee Meals

Uniform allowance

Employee Discounts

Professional development opportunities

Job Description

This opportunity is with a dynamic and reputable restaurant known for its commitment to quality food and exceptional service. The establishment values a vibrant work environment where teamwork, safety, and professionalism are prioritized. With a focus on maintaining high standards in food preparation and guest satisfaction, the restaurant is renowned for offering diverse menus that cater to a variety of tastes, emphasizing fresh and well-prepared ingredients. As an employer, it offers competitive hourly wages along with the opportunity to work in a supportive and progressive kitchen culture.\n\nThe role of the Cook under the supervision of the Sous Chef plays a crucial part in efficiently running the kitchen operations and ensuring that food preparation meets the restaurant's strict standards. This position requires an individual with excellent culinary skills and the ability to work seamlessly alongside the Sous Chef and other kitchen staff. The Cook is responsible for preparing, cooking, and presenting dishes accurately according to recipes and restaurant guidelines while maintaining a clean and safe kitchen environment. Attention to detail in portion control, food quality, temperature management, and sanitation is essential. The job not only involves hands-on food preparation but also the organization of kitchen storage and maintaining an inventory of food supplies. Candidates must possess good communication skills and the ability to work effectively in a fast-paced kitchen setting. The hourly pay rate for this position is $20.00, and availability to work nights, weekends, and holidays is a requirement. Overall, this role offers an exciting chance for culinary professionals to contribute to a well-established restaurant, grow their cooking expertise, and be part of a team dedicated to culinary excellence and excellent food safety practices.

Job Requirements

High school diploma or GED unless waived by Human Resources Management
minimum six months of food preparation and cooking experience
excellent knife skills
knowledge of food safety
general use of kitchen equipment required
ServSafe certification preferred
must pass pre-employment drug and alcohol screen
must pass background investigation
must obtain and maintain gaming license
must be able to work nights, weekends, and holidays
able to lift and/or move up to 50 pounds
able to stand and walk for long periods
must have close, distance, peripheral vision, depth perception, color vision and ability to adjust focus
ability to communicate effectively
ability to work in noisy and hot kitchen environment

Job Qualifications

High school diploma or GED
six months of food preparation and cooking experience
excellent knife skills
knowledge of food safety and general use of kitchen equipment
ServSafe certification preferred
knowledge of restaurant operations and food service principles
knowledge of cold prep, proper knife handling, maintaining proper temperature, and work safety and sanitation standards
knowledge of food preparation and presentation methods, techniques, and quality standards
knowledge of safe practices in a kitchen-working environment
skill in cooking and preparing a variety of foods
ability to create a friendly atmosphere and demonstrate excellent customer service
ability to communicate effectively both verbally and in writing
ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds
ability to establish and maintain professional relationships with co-workers at all levels
ability to work independently and meet strict time lines
ability to interpret a variety of instructions furnished in written and oral form

Job Duties

Ensures production of prep items
checks prep lists and determines what items are needed for the day
sets up workstation according to restaurant guidelines
performs line cooking, grilling, poaching, braising, baking, broiling, sautéeing, steaming, or prep work as requested
washes and peels vegetables
prepares poultry and meats
stirs and strains soups and sauces
weighs and measures foods according to productions schedule
prepares soups and salads for wait staff
operates food preparation machinery including slicers, mincers, mixers, can openers, fryers, ovens etc. in a safe manner
organizes walk-ins and storage areas using the first-in-first-out (FIFO) methodology
follows recipes, portion controls, and presentation specifications as set by the restaurant
converts recipes and adjusts yields up or down as needed
reports any equipment malfunction to Restaurant Chef
performs all side work duties as assigned or requested by Supervisor and/or performs the duties of a dishwasher as requested
attends and participates in regularly scheduled staff meetings
follows guidelines regarding health, sanitation, safety and customer service according to established policies and procedures
contributes to a team effort and accomplishes related results as required
responsible for food quality, temperature, portion control, plate presentation, and waste management
responsible for setting up, maintaining stations according to daily prep sheets, food safety and sanitation standards, and keeping kitchen area free of hazards
monitor and ensure incoming orders are prepared in timely manner in accordance with prep sheets, ServSafe and other regulatory standards
ensure food prepared meets standards and specifications utilizing correct portion measurements as stated in recipes
responsible for respectful and effective communication at all times
must perform daily inventory of all items specified on prep sheets
responsible for maintaining cleanliness and organization of kitchen area and assigned work station
performs other duties as required