Cook

Description

The Hanagr SFO located in Livermore Outlets is looking for a line Cook to join our team

SUMMARY


Line Cook is responsible for knowledge of the menu. produce and prepare menu items for the establishment, maximizing efficiency and service, in and out of the kitchen, and ensuring that quality, quantity, and presentation of prepared food is completed in accordance with the facility's high standards

QUALIFICATIONS


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

ESSENTIAL DUTIES AND RESPONSIBILITIES (OTHER DUTIES MAY BE ASSIGNED)

• Prepares all menu food items according to recipes.
• Ensures quality of food is meeting customers expectation.
• Quality Control of all food prepared.
• Ensure Kitchen cooking areas are fully stocked.
• Minimize wastage.
• Maintain a clean and safe work area.
• Standard closing duties.
• Other duties as assigned.
• Supports safe work habits and a safe working environment.
• Knowledge of safe usage of kitchen equipment.
• Ability to work within strict time deadlines.
• Ability to work within a team and as an individual efficiently.
• Perform other duties as directed.
• Communicate with Front of The House to ensure orders are correct and served properly.

Requirements

*Must be available nights, weekends and holidays*

COMPETENCIES


To perform the job successfully, an individual should demonstrate the following competencies:

• Problem Solving - Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully.
• Technical Skills - Assesses own strengths and weaknesses; pursues training and development opportunities.
• Customer Service - Solicits customer feedback to improve service; meets commitments.
• Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; keeps emotions under control.
• Oral Communication - Speaks clearly and persuasively in positive or negative situations; participates in meetings.
• Written Communication - Writes clearly and informatively; edits work for spelling and grammar; presents numerical data effectively.
• Teamwork - Works well with ownership, management and department heads; gives and welcomes feedback.
• Cost Consciousness - Conserves organizational resources.
• Ethics - Treats people with respect; Upholds organizational values.
• Motivation - Demonstrates persistence and overcomes obstacles.
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position.
• Quality - Monitors own work to ensure quality.
• Quantity - Completes work in timely manner.
• Attendance/Punctuality - Is consistently at work and on time; Arrives at meetings and appointments on time.
• Dependability - Follows instructions, responds to management direction; Commits to long hours of work when necessary to reach goals.

EDUCATION AND/OR EXPERIENCE

• The ideal candidate will possess at least 2 years of experience in the industry. Working knowledge of standard cost controls and waste management protocols.

LANGUAGE SKILLS

• Must be able to understand, read and write English. Must be able to communicate clearly, concisely and effectively in a fast-paced kitchen environment.

MATHEMATICAL SKILLS

• High School equivalent math knowledge required.

REASONING ABILITY

• Must be able to demonstrate the ability to make good choices, be able to distinguish between positive and negative situations, and how to approach situations and resolve them.

CERTIFICATES, LICENSES, REGISTRATIONS

• Must be SERV SAFE certified.

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is frequently required to sit; use hands to finger, handle, or feel and talk or hear. The employee is occasionally required to stand; walk; reach with hands and arms and taste or smell. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

WORK ENVIRONMENT

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work schedule

• Weekend availability

Supplemental pay

• Tips

Benefits

• Flexible schedule