Job Overview
Employment Type
Temporary
Hourly
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Exact $24.00
Work Schedule
Standard Hours
Benefits
equal opportunity employment
Job Description
SuViche is a renowned restaurant specializing in delivering exceptional culinary experiences through a fusion of traditional and modern cooking techniques. The establishment prides itself on a guest-first mentality, aiming to wow every customer during every visit, whether dining in, taking out, or through delivery. SuViche is committed to maintaining high standards of food quality, hygiene, and safety while providing a welcoming atmosphere for all guests. Dedicated to excellence, SuViche fosters a collaborative work environment where front-of-house and back-of-house teams work seamlessly to create unforgettable dining moments.
The role of a HOH (Hot Line Cook) at SuViche is crucial fo... Show More
The role of a HOH (Hot Line Cook) at SuViche is crucial fo... Show More
Job Requirements
- A minimum of 2 years of experience in kitchen preparation and cooking
- At least 6 months experience in a similar capacity
- Must have experience and knowledge of kitchen equipment including knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant
- Must be able to communicate clearly with managers, kitchen and dining room personnel
- Be able to reach, bend, stoop and frequently lift up to 50 pounds
- Be able to work in a standing position for long periods of time
- Pay rate based on experience, range from $18 to $24 per hour
Job Qualifications
- A minimum of 2 years of experience in kitchen preparation and cooking
- At least 6 months experience in a similar capacity
- Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant
- Must be able to communicate clearly with managers, kitchen and dining room personnel
- Be able to reach, bend, stoop and frequently lift up to 50 pounds
- Be able to work in a standing position for long periods of time (up to 10 hours)
Job Duties
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
- Assumes 100% responsibility for quality of products served
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
- Portions food products prior to cooking according to standard portion sizes and recipe specifications
- Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment
- Set up, maintain, restock, clean, and organize work area
- Follows proper plate presentation and garnish set up for all dishes
- Handles, stores and rotates all products properly
- Assists in food prep assignments during off-peak periods as needed
- Closes the kitchen properly and follows the closing checklist for kitchen stations
- Assists others in closing the kitchen
- Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence
- Practice proper and safe food handling, storage, receiving, and rotating stock
- Attends all scheduled employee meetings and brings suggestions for improvement
- Performs other related duties as assigned by the Restaurant Manager
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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