EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED:
High school diploma or equivalent with 3 yrs experience as a Line Cook in all cooking techniques. Equipment knowledge and maintenance. Organizational skills to maximize efficiency. Sanitation and safety knowledge. Basic leadership and training abilities. Knife handling skills. Ability to produce quality on a consistent basis.
LICENSE OR CERTIFICATE REQUIRED:
SERV Safe/ or San Diego Food Handlers Card
ESSENTIAL FUNCTIONS/TASKS:
1. Prepare appetizers, soups, salads, entrees, desserts and other food items.
2. Maintain 100% quality food production at all times.
3. Meet timing of food items as required by guest/supervisor.
4. Proper communication with supervisors and co-workers.
5. Maintaining, organizing and rotating inventory.
6. Timely and complete set up of culinary equipment.
7. Maintain clean and safe working area including refrigeration.
8. Assist in the controlling of food costs.
9. Adhere to all safety and sanitation regulations.
10. Maintain and project a positive attitude.
11. Supervise Cook III and Cook IV.
12. Assist in putting away and organizing products daily.
13. Able to work a variety of stations dependent on business needs.
14. Teach and coach lower-level cooks in all aspects of cooking.
15. Must be able to work all stations on hot line, setting up and executing through services hours.
16. Anticipate business levels.
17. Be flexible with schedule and shifts to accommodate business needs.
18. Anticipate problems and notify chef on duty or Cook 1.
19. Work cleanly and neatly setting good examples for lower-level cooks.
