Line Cook

Show Map Base Pay $22.00 / Hour Job Category Line Cook, Cook, Back of House Employee Type Full Time Non-Exempt Required Degree High school Welcome to an exciting new opportunity! We are preparing to open our new quick-service restaurants in the North Fork Mono Casino in Madera, CA and are looking for friendly, dependable, and energetic team members to join us. Whether you are experienced in food service or just beginning your career, we offer a fast-paced, team-oriented workplace where you can learn, grow, and help create a great experience for every guest. If you take pride in providing excellent service and enjoy working with others, we would love to meet you! REPORTING RELATIONSHIP: The Line Cook reports to and takes direction from the General Manager and Kitchen Manager of QSR-NF dba Smash Stack Burger, Pizza Fiore, Chick Republic, and Café Asia. POSITION SUMMARY: The Line Cook is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant’s recipes and specifications. Line Cooks keep their work area clean, organized, and stocked, throughout their shift. ESSENTIAL DUTIES AND RESPONSIBILITES: Understand completely all company policies, procedures, standards, specifications, guidelines, and training programs. Must arrive on time, in uniform, and ready to work for each shift. Set up all ingredients for menu items according to station par prior to beginning of service. Prepare all menu items to recipe specification safely, and efficiently. Check for special instructions or modifications on every ticket, ensuring food items are properly prepared. Place food items in the window at their peak temperature and appearance. Follow “First In, First Out (FIFO)” process for prepared foods, clean containers, labeled with date prepared and in proper rotation. Restock, organize, and maintain the back up of all ingredients to avoid running out of product. Responsible for teamwork with other stations, inter-station timing and communication. Place all items into clean containers, label with date, and store them in the walk-in at the end of the shift. Possess the willingness to learn how to prepare various and multiple menu items. Must always maintain a safe and clean work environment. Work as a cohesive, unified team with the rest of the BOH staff, fillingin where needed to ensure efficient operations. Must be able to handle high-volume of production during lunch and dinner rushes. Complete all opening and closing duties for assigned workstation. Communicate with management regarding all product shortages and/or broken equipment. Comply with all federal, state, city, county, and municipal food safety regulations. Required to attend all mandatory meetings and training when scheduled. MINIMUM QUALIFICATIONS AND SKILLS: Two (2) or more years as a line production cook in high volume restaurant or quick-serve kitchen. Understand various cooking methods, ingredients, equipment, and procedures. Ability to read and follow a recipe by weighing and measuring ingredients. Ability to work with and be part of a team. Must be dependable, reliable, responsible, and punctual. Must be able to take and understand directions and work on multiple tasks simultaneously. Ability to understand both written and spoken English. Have a strong work ethic with a commitment to show up on time and maintain attendance standards. PHYSICAL REQUIREMENTS Must be able to work in a standing position for long periods of time, a minimum of 8 hours per day, in hot environment. Must have s trength and ability to frequently and repeatedly reach, bend and stoop. Must be able to lift up to 50 pounds without difficulty. S tamina to work 40hours per week; must be able to work flexible hours and fill in for staff if emergencies arise. MINIMUM REQUIREMENTS: Must be over 18 years of age. Proof of eligibility to work in the US. #J-18808-Ljbffr