Primary ResponsibilitiesThe primary responsibility for this role is to follow recipes and complete them to Company standards with the highest quality and craftsmanship while maintaining a clean, organized, and sanitized work area.Specific Job DutiesMaintains a clean and sanitary working environment and stays organized.Follows recipes directions and produces products according to company standards.Brings to the attention of the supervisor or manager any recipe or product issues.Stores food in designated and approved storage containers and ensures proper sealing and dating of products according to company standard and health regulations Informs manager or supervisor of product shortages and ordering needs Informs manager or supervisor of refrigeration problems, machinery breakdown issues, or missing parts.Weighs and measures product accurately.Maintains sanitary practices such as washing hands, wearing gloves, covering hair, sanitizing surfaces, storing, and eliminating cross-contamination according to health regulations.Carries food supplies, equipment, and utensils to and from storage and work area Inspects products before use and ensures proper quality of goods for production while proactively solving any shortfalls through communicating and following-up with management.Keeps station stocked, organized, clean, and ready for service. Informs team when leaving the line to re-stock or grab needed product.Communicates with team directly and professionally in high-stress situations and under strict time-constraints.Produces recipes accurately and according to company standard ticket times as directed by the operations and management team.Positive feedback from supervisors, managers, and guests exceeds negative commentary regarding the quality, look, and taste of recipe items.Investigates and actively resolves kitchen production issues and communicates plans to immediate supervisor or manager.Promotes a supportive, respectful and inclusive work environment.Ensures proper holding, cooling, and cooking temperatures, storage, organization, rotation, handling, of food and beverage products within the kitchen.Follows company policies and standards.Organizes and maintains labeling of all restaurant chemicals in the designated chemical area.Recognizes employee hazards and reports them to the general manager.Wears appropriate uniform according to company policy and industry regulations.Experience and EducationThe position requires 1 year of full-service restaurant Kitchen cook experience. Internal candidates must be in good standing and free of performance issues including 1-year time-period. Combined work experience and education will be considered in decisions.Associates degree in Culinary, Hospitality, Management, or Business preferred but not requiredState Food Handlers Management Certification is required Associated topics: cocinera de la parrilla, cocinera de la preparacion, cocinero, cocinero de la preparacion, commercial, food prep, line cook, restaurant cook, salad, wok cook
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.