Line Cook 1

Part-Time Position: Saturday and SundayCompany Conformance Statements:In the performance of their respective tasks and duties all employees are expected to conform to the following:Perform quality work within deadlines, with or without direct supervisionInteract professionally with other employees, guests and suppliersWork effectively as a team contributor on all assignmentsWork independently while understanding the necessity for communicating and coordinating work efforts with other employees and organization.Follow all rules, policies and safety guidelines for tasks/jobPerform any additional tasks as required.Position purpose: To ensure all dishes are prepared efficiently, tastefully, and consistently, to provide an on-time excellent experience for our guests.Responsibilities/Duties/Functions/Tasks: (material responsibilities and essentials duties)Set-up and maintain a stocked and organized station in the kitchen.Perform all tasks in a clean, sanitary and safe manner.Prepare any recipes and/or prep required for the station.Accurately and efficiently prepare all menu items as ordered and instructed.Assist with general kitchen cleanliness and organization.Thorough knowledge of menu and standard preparation of all items.Thorough knowledge of Restaurant recipes.Ensure food storage and preparation methods meet health codes.Clean kitchen/back of house areas as needed.Use POS system to ensure correct preparation of orders.Communicate with servers to ensure correct preparation of orders.Performs additional duties, although not detailed, as requested by a Sous Chef or Manager at any time.The responsibilities and duties are not limited to those mentioned above.Full-Time Employee BenefitsHealth Insurance - Regular full-time employees are eligible to enroll in our Medical, Dental and Vision plans the first of the month following 60-days of employment in full-time status. We also offer various supplemental insurance programs to meet your specific needs.Paid Time Off (PTO) – Full-time non-exempt employees begin accruing PTO at a rate of one week for the first year of employment, which can be used after 90 days of employment. The accrual rate increases up to three weeks after years of service milestones.Part-Time Employee BenefitsPaid Sick Leave (PSL) - Part-time and Seasonal employees begin accruing PSL at a rate of one hour for every 30 hours worked. Employees cannot use PSL until after their 90 days of employment. Part-time employees may use up to 24 hours PSL per year, and cannot accrue more than 48 hours at any given time.Qualifications: (minimum educational and experience qualifications, required proficiencies with specialized knowledge, required certifications, etc.)Able to follow verbal and written instructionsAble to independently evaluate current conditions against standard and perform tasks necessary to bring areas to standardAble to read and write EnglishSpecial Position Requirements: (Any hazard, risk, security issue or related special conditions which apply to the position, i.e. chemicals used, equipment used, cash handling, etc.)Must obtain California Food Handlers Certificate within 30 days of employmentSome exposure to cleaning products, (bathroom and toilet cleansers, window cleaners, wax, wax stripper, graffiti remover, paint remover etc), paint, and other chemicals is requiredEquipment used: glass handling, knives, hot kitchen equipment, CO2Work Requirements: [Actual physical work required, i.e. standing at cash register, loading items onto shelves, sitting, working at a computer, etc – include approximate amount of time per day-- N (Never), O (Occasionally up to 3 hrs per day), F (Frequently, 3 – 6 hrs per day), C (Constantly, 6 – 8+ hrs per day), based on 8 hour shift.)]Standing/walking (working in kitchen preparing food) – CLifting up to 10 lbs (carrying full cooking vessels, completed plates) – CRepetitive pushing/pulling (stirring, scrubbing, wiping, mopping, sweeping, scraping, etc) – FClimbing, working from ladder or stepstool (cleaning) – OBending/stooping (preparing food, getting product from storage) – CKneeling (preparing food, cleaning) - FLifting over 10 lbs (moving full cooking vessels, boxes or packages of product) – FReaching (cooking, getting product from storage) - FOverhead work (cleaning walls, windows, changing light bulbs, etc.) - OSitting (none) - NPreferences: [Preferred attributes for the position which are not absolutely required in the minimum qualifications (i.e., multilingual, college degree)]Bilingual: English and SpanishPrior Restaurant cooking experienceThis job description is intended to outline the position in general terms, and cannot be considered comprehensive. The actual duties, requirements and working conditions of the position may change at any time, with or without notice.Work Schedule8 hour shift10 hour shiftWeekend availabilityHolidaysNight shiftOvertimeBenefitsPaid time offHealth insuranceDental insuranceVision insuranceEmployee discount