POSITION SUMMARY
One of your responsibilities is to ensure quality control and proper food handling in the assigned station. Additionally, you must efficiently manage service times to avoid delays and ensure that dishes are delivered to guests quickly and accurately. You will also be responsible for monitoring waste control and supervising certain kitchen activities in the absence of the sous-chef. (Experience in fine Dining)
MAIN DUTIES AND RESPONSIBILITIES (but not limited to):
1. Monitor food quality during production and service, ensuring high standards are maintained. Additionally, keep control of inventory, stock, and records of high-cost meat outputs, recording weight, rotation date, and product name.
2. Ensure that incoming products are logged with a date and follow the FIFO (First In, First Out) method according to stock.
3. Primarily responsible for handling high-cost products to ensure proper development and optimal results.
4. Supervise and control, together with the team, the preparation of accurate reports and records of waste in their production area.
5. Manage the staff under your supervision, including Cook A and Cook B, to optimize the workstation efficiently. .
7. Supervise and ensure proper hygiene in their areas and keep temperature logs up to date.
8. Place orders for their station according to established requirements.
9. Ensure hygiene in work areas and the safety of food coming from their station.
10. Ensure organization of work areas to facilitate a more methodical and efficient workflow.
11. Provide support to your station during service, strengthening operations during peak times on the line or in production.
12. Responsible for training and continuously implementing best practices among cooks to achieve consistent, detailed, and timely results.
13. Conduct and be responsible for inventory in their station, ensuring stock levels to maintain the freshness of each product.
14. Collaborate with cooks for continuous improvement.
15. Ensure that cooks maintain standardized processes and recipe weights.
16. Request or report maintenance or acquisition of minor equipment to the executive chef and sous chef when necessary.
17. Responsible for the proper management of station records (production, waste, stock, etc.).
TOOLS & TECHNOLOGY
Pizzas Line Cook
Major Equipment:
- Rational Cooking Center
- Fryer
- Grill, stoves
- Josper oven
- Flat top
- Industrial mixers
- Immersion blender
- Freezer and cooler
- Pizza oven
Minor Equipment:
- Mixer
- Thermomix
- Blender
- Knives
- Various kitchen utensils
- Thermometer
- Induction stove
HOSPITALITY AND GUEST SERVICE SKILLS
All employees are expected to provide extraordinary service that exceeds our guests' expectations. Employees must follow established policies and guidelines that go beyond simply smiling, greeting, and being courteous to guests. Going above and beyond encompasses attitudes, respect, and flexibility. Employees are expected to maintain a "can do" positive attitude; treat others with respect and easily adapt to changes in the workplace.
You must work with a sense of urgency to meet the demands of the kitchen and guests. Quick and efficient responses are crucial to maintaining quality and service during peak periods.
Proper hygiene is vital to ensure the safety and quality of food served. Employees must comply with all cleaning protocols, from handwashing to sanitizing workspaces, to avoid contamination. Service skills extend beyond food preparation; they involve effective and efficient communication with both the team and guests. Employees must always display a proactive attitude and ensure each guest feels valued and attended to.
QUALIFICATIONS
To successfully perform this job, the candidate must be able to satisfactorily perform each essential duty. The requirements listed below represent the knowledge, skill, and/or ability required.
- Experience in the different cooking methods for the products you will work with in your area.
- Ability to successfully deliver day-to-day results. Reasonable accommodations can be made to enable individuals with
disabilities to perform essential functions.
- Maintain food quality standards and service according to established requirements.
- Ensure food safety and the proper use of cooking techniques for food preparation according to established standards.
- Maintain accurate records of production stock and inventory for the station (tracking logs of processing in your area).
Employees must have valid certifications in food safety practices, hygiene, and sanitation. A solid understanding and compliance with industry standards for sanitation and cleanliness are essential to maintain a safe workplace.
-5 years of experience in Mediterranean cusine.
REASONING ABILITY
Ability to interpret a variety of instructions provided in written, oral, diagram, or schedule form.
PHYSICAL DEMANDS
The physical demands described here are representative of what an employee must meet to successfully perform the essential functions of this job. Reasonable accommodations can be made to enable individuals with disabilities to perform essential functions.
The employee is required to walk and/or stand 90% of the time. The employee may sit up to 10% of the time. The employee must be able to speak, hear, and can use both hands, feel, taste, and smell. Occasionally, the employee will be required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
WORK ENVIRONMENT
The characteristics of the work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations can be made to enable individuals with disabilities to perform essential functions.
While performing the tasks of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat. The noise level in the work environment is typically moderate.
Job Type: Full-time
Expected hours: 40 per week
Benefits:
- Employee discount
- Health insurance
Work Location: In person
