Line Cook

POSITION SUMMARYOur Cooks are at the heart of the San Pedro Fish Market experience by helping our guests Celebrate Food &Family. As part of a cohesive and family-style BOH team, our Cooks are responsible for maintaining the integrityof our World Famous Shrimp Tray in addition to preparing all of our menu items by following our establishedrecipes. Any member of our crew should enjoy working in a busy restaurant environment with the capacity to takeand follow direction and multi-task efficiently.We stand by and live our Core Values: Lead by Example, Family and Passion About What You Do.ESSENTIAL DUTIES AND ACCOUNTABILITIESReasonable accommodations may be made to enable individuals with disabilities to perform essential functions.1. Grooming, Dress Code and Work Attitude:Report to work appropriately dressed and groomed for your position in accordance with the EmployeeHandbook. Maintain a polished and professional appearance at all times throughout the work shift.Always present a professional, warm, welcoming and approachable demeanor with a positive attitudetowards all throughout the work shift.2. Work Tasks:Create our menu items by properly measuring, assembling, prepping and cooking ingredients.Maintain thorough knowledge of our menu, recipes, portioning, garnishes and plating.Prepare components of each dish on our menu using our established SPFM recipes.Ability to expertly use a plancha, grill, deep fryer and other commercial kitchen equipment.Knowledge of a variety of seafood tastes and textures.Ability to scale, gut and fillet seafood with minimal waste.Monitor quality control and rotate product based on established procedures; label, date and rotateaccording to FIFO.Properly store items at appropriate temperatures.Organize work space, refrigerators, freezers, walk-in and dry storage throughout the shift.Restock the kitchen as needed.Deep clean and sanitize kitchen and equipment according the checklists.Complete opening and closing work and accurately complete checklists.Promote teamwork by assisting team members and upholding the Company’s Core Values.Follow and enforce company policies and procedures.Maintain a safe working environment for crew and guests.Comply with all city, state, federal and Company regulations, sanitation guidelines, and safety policiesand promptly report violations or concerns to the General Manager.WORKING CONDITIONSReasonable accommodations may be made to enable individuals with disabilities to perform essential functions.1. Normal restaurant kitchen work environment with exposure to extreme heat or cold.2. The noise level in the work environment is usually loud.3. The work environment is tight and may require working in close quarters.4. Work may involve a moderate level of stress.5. Must be able to climb and go down stairs.6. Physical demands are present during a full work shift (8+ hours) with the exception of a duty-free meal periodand 10-minute breaks to include:Visual and auditory acuity adequate to frequently monitor guest activity, use a computer and other electronic equipment, assess work tasks to be completed and read work-related documents;Standing, walking, kneeling, bending, stooping, sitting;Intermittent overhead and low reaching, grasping objects; andLifting/carrying 50 pounds occasionally, 20 pounds frequently and 10 pounds constantly.MINIMUM EDUCATION, KNOWLEDGE, SKILLS AND ABILITIES REQUIREDEDUCATION AND CERTIFICATIONSMinimum of a high school diploma or equivalent or related experience.1+ years of kitchen experience preferred.Bi-lingual (English/Spanish) highly preferred.Current Food Handler’s Card.KNOWLEDGE, SKILLS AND ABILITIESStrong knowledge of proper food safety/handling procedures, knife skills, garnishing, sautéing, grilling, fishfilleting, seafood preparation and general food preparation.Ability to communicate professionally and effectively with others.Ability to read, write and comprehend English.Ability to read, interpret and understand an extensive variety of work-related instructions and documentspertaining to Company operations, safety, finance, HR and payroll.Working knowledge of commercial cooking equipment.Ability to effectively collaborate with others to reach common goals.Ability to use the Company’s timekeeping system and point of service system.Flexibility to work nights, weekends and holidays.Working knowledge of city, state and federal hospitality guidelines. #J-18808-Ljbffr