Atwater Village Kitchen Team

HomeState Restaurant Job Post

A neighborhood spot bringing the flavors of Texas to Southern California. We serve breakfast tacos, queso, brisket, house-made flour tortillas and warm hospitality. In 2013, Briana "Breezy" Valdez founded HomeState in Los Angeles with the dream of sharing her Texas identity through food and community.

Our goal is to redefine casual dining and break down barriers of access to high quality food and caring hospitality at an affordable price point. HomeState is a home away from home. A place where everyone feels welcome and valued. No matter where you're from.

Must be available nights and weekends. PM shifts start at 2pm.

Core Skills & Responsibilities

Guest Focus: Reenforce guest trust by complying with sanitation standards, portion sizes, recipes, builds, cooking/cooling methods, packaging, kitchen policies. Assist with receiving and storage of all incoming orders to ensure proper temperature control. Be knowledgeable and familiar with all stations of the kitchen team including but not limited to, prep, line, grill, dish and tortilla.

Action Oriented: Take on new opportunities and challenges with a sense of urgency, high energy and enthusiasm. Manage time efficiently by taking initiative and working with a sense of urgency to fulfill job duties, prep lists, cleaning tasks and checklists. Find opportunities to complete other tasks assigned by the leader of the shift. Take action to ensure leadership is aware of any equipment, product, quality or safety concerns.

Resilient: Rebound from setbacks when faced with difficult situations. Calmly identify and troubleshoot issues that occur during the shift to ensure efficient operations. Constantly communicate with honesty, integrity and transparency.

Collaborative: Build partnerships and work collaboratively to meet shared objectives. Work closely with the team to support each other through daily tasks, promote teamwork and assist with training. Think boldly and bravely to shape a positive impact on one's self, family, neighbors and team members.

Follow all HomeState standards, sanitation guidelines, policies or procedures to ensure that you are serving guests the highest quality, delivering caring hospitality, and that you are embodying the HomeState mission and core values.

Maintain regular, predictable attendance, which includes attendance at all scheduled shifts, training and meetings.

Line Cook

Ensure food is stored and cooked at the correct temperature by regulating ovens, fryers, other kitchen equipment and completing line checks.

Ensure product quality conducting proper tasting procedures, rotation, storage (i.e. FIFO) and labeling.

Carry product, equipment, and utensils to and from storage and work areas. Maintain sufficient levels of products at line stations.

Must be able to understand orders on the KDS screen.

Cleaning & Organizational Duties

Clean and sanitize work station area including tables, shelves, walls, griddles, fryers, ovens, and other standard kitchen equipment. Load utensils, containers, and other kitchen tools into dishwashing machines and help keep the dish area organized and neat.

Remove trash and clean kitchen garbage containers. Clean, sweep and mop as directed to assist in maintaining restaurant spaces, including common areas like restrooms.

Requirements

1-2 years experience in a professional restaurant kitchen is preferred.

Personable and enjoys working with people and a diverse team.

Availability to work weekends, day shifts and evening shifts.

Valid Food Handlers Certification Card (or be able to take a company provided course within 30 days of hire).

Physical Requirements

Ability to remain in a stationary position for long periods of time (6 or more hours per shift, excluding break times).

Ability to lift, push, pull, or carry up to 40 pounds (examples include stacks of metal sheet trays, bulk food items, and taking out the trash.)

Ability to frequently bend and reach overhead (examples include stocking supplies and organizing products in the walk in cooler).

Ability to lift and use utensils (including chopping), and grip equipment such as pots/pans or other kitchen equipment.

Ability to work in fluctuating temperatures ranging from hot (high radiant heat areas ~ 82) to cold (food storage areas ~ 37 ).

Ability to work near open flames, hot cooking equipment, and steam.

Ability to perform certain repetitive motion activities (e.g., utilizing certain utensils such as food scoops for extended periods of time or flipping tortillas in repetition.)

Ability to work in tight spaces such as dish stations.

Ability to recognize, perceive, communicate and/or comprehend directions and spatial cues (e.g. "hot," "behind," "corner," knife," etc.)

Ability to sit, squat and kneel occasionally.

Ability to regularly move around the restaurant from guests areas to kitchen areas while carrying items (such as beverage racks and food cambros).

Must be able to work in a constant state of alertness and safe manner.