What are the responsibilities and job description for the Line Cook position at bartaco?
Description
Line Cook
As a Line Cook at bartaco, you will play a vital role in supporting the management of all food stations and ensuring the successful execution of our menu. Here's a breakdown of the major responsibilities, essential physical requirements, knowledge and skills, and qualifications for this position:
Major Responsibilities:
- Setting up and Stocking Food Stations: Arrange and stock all food stations with necessary supplies, ingredients, and equipment for efficient menu preparation.
- Food Preparation: Assist in prepping all food items required for service, including ingredient preparation, portioning, and ensuring readiness.
- Menu Execution: Collaborate with kitchen staff to ensure proper execution of menu items, coordinate timing, and maintain consistency and quality throughout food preparation.
- Timely and High-Quality Food Production: Ensure all food is made in a timely manner, meeting service demands while maintaining high-quality standards in taste, presentation, and consistency.
- Nutrition and Sanitation Compliance: Certify that all food preparation and handling adhere to nutrition and sanitation regulations, including proper storage, labeling, and adherence to food safety protocols.
Requirements
Essential Physical Requirements:
- Hot and Cold Work Conditions: Ability to handle varying temperature conditions during food preparation, including working with hot stoves, ovens, grills, as well as refrigeration units for cold storage.
- Continuous Movements: Perform tasks such as reaching for ingredients, bending, lifting heavy pots or containers, and carrying trays, which are common physical activities in a kitchen environment.
- Standing and Being on Foot: Be able to stand and remain on your feet for the majority of your scheduled shift to effectively manage kitchen operations.
Knowledge and Skills:
- Clear Understanding of Menu Items: Possess a comprehensive understanding of all menu items, including ingredients, flavor profiles, and presentation standards.
- Ingredient Preparation: Knowledge and responsibility for prepping ingredients, including proper cutting techniques, seasoning, and portioning.
- Cooking Methods and Techniques: Strong grasp of various cooking methods, such as grilling, sautéing, braising, baking, and familiarity with different food items and kitchen equipment.
- Multitasking in a High-Volume Kitchen: Ability to efficiently multitask, prioritize tasks, and work effectively in a fast-paced, high-volume kitchen environment.
Qualifications:
- Industry Experience: Preferably, a minimum of 2 years of experience in the restaurant or hospitality industry.
- Culinary School: Completion of culinary school or relevant culinary education is considered a plus and can enhance your qualifications for the role.
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