Line Cook

REPORTING RELATIONSHIP

The Line Cook reports to and takes direction from the Assistant General Manager, Assistant Manager, and Kitchen Manager of Boathouse Asian Noodles and Café 88 (QSRRP).

BASIC FUNCTIONS:

The Line Cook is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant’s recipes and specifications. The Line Cook keeps their work area clean, organized, and stocked, throughout shift.

ESSENTIAL DUTIES AND RESPONSIBILITES:

• Understand all company policies, procedures, standards, specifications, and guidelines.
• Must arrive on time, in uniform, and ready to work for each shift.
• Set up of all ingredients for wok, grill, soup, and sauté menu items according to station par prior to beginning of service.
• Prepare all wok, grill, soup, and sauté menu items to recipe specification safely, and efficiently.
• Check for special instructions or modifications on every ticket, ensuring food item is 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 in the walk-in at the end of the shift.
• Willingness to learn how to prepare multi-Asian menu items.
• Must always maintain a safe and clean work environment.
• Work as a cohesive, unified team with the rest of the BOH staff, filling in 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.
• Perform additional duties or special projects as assigned by management.

MINIMUM QUALIFICATIONS AND SKILLS:

• Two (2) or more years as a line production cook in high volume restaurant kitchen, Asian cooking a plus.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Ability to read and follow a recipe by weighing and measuring ingredients.
• Advanced knife handling, sauté, fry, steam experience.
• 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.
• Must be able to reach, bend, stoop, and lift (up to) 50 lbs. on a regular basis.

MINIMUM REQUIREMENTS:

• Must be over 18 years of age.
• Proof of eligibility to work in the US.
• Must pass casino background check.

Job Types: Full-time, Part-time

Pay: $20.00 - $25.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 1 year
• 2 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant
• Quick service & fast food restaurant

Shift:

• 8 hour shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday

Ability to Relocate:

• Rohnert Park, CA 94928: Relocate before starting work (Required)

Work Location: In person

Salary : $20 - $25