Line Cook

Qué va a hacer

Texto original en inglés, tal como se registró en el Departamento de Trabajo.

1. Prep, Production & Plating
a. Prepare food items for service (chopping vegetables, preparing sauces, pulling proteins, etc.). b. Taste all food items on your station before and during service. c. Set up and stock working stations with all necessary supplies before guests arrive. d. Cook and plate menu items to the chef’s specifications and in cooperation with the rest of the staff. e. Maintain a clean working station, clean equipment, and clean floors throughout service. f. Ensure food is cooked to order, comes out simultaneously with other stations in high quality and in a timely fashion. g. Exhibit correct cooking techniques, knife handling, and safety procedures. h. Ensure food is cooked to the proper temperature. i. Ability to take direction from executive chef, chef de cuisine, sous chefs, FOH managers, and owners. j. Ability to work calmly and effectively under pressure.

2. Cleanliness & Sanitation
a. Personal hygiene standards must be met daily. b. Wash hands repeatedly before, during, and after service. c. Working stations, kitchen equipment, kitchen floors, refrigerated and dry storage areas, aprons, and kitchen towels must be clean and sanitary before, during, and after service. d. Sanitation buckets and tasting spoons must be present at working stations.

3. Proper Food Handling & Storage
a. Ensure raw and cooked foods are stored properly following proper temperature and storage chart guidelines. b. Cook raw foods to proper temperatures and ensure cooked foods are served immediately. c. Store cooked foods properly and reheat cooked foods to proper temperatures. d. Avoid contact between raw and cooked foods and cross-contamination of all foods. e. Follow all contamination, food handling, and cooking procedures when cooking for a guest allergy. f. Ensure properly rotation of food items by following the FIFO procedure. g. Date and label all prepared food items.

Requisitos

Minimum Special Requirements:

1. 1 year of professional Line Cook experience in high-volume kitchen.
2. Provide References from current and former employers
3. Minimum Age Requirement of 21 years old

Additional Special Requirement

1. Must be able to walk and stand for duration of each scheduled shift (ranging 8-12 hrs/shift)
2. Must be able to push, pull, or lift 50 pounds.
3. Must be able to reach items at varying heights (on shelves, on the ground, etc.).
4. Must be able to go up and down three (3) flights of stairs regularly.
5. Additional tasks as assigned

Work week: Mon-Fri 8a-5pm and 3p-2am. Sat Sun 6a-5p and 2:30p-2a. Wednesday through Tuesday, scheduled shifts and workdays vary and rotate. Weekends, nights, daytime, split shifts, and holidays required.

Benefits:
*Commander's Palace offers health, dental and vision insurance that are available the first calendar day following 60 days of employment. Employees are responsible for their portion of the monthly premiums.
*Sick Pay is available for full-time employees while actively employed. A total of 9 sick days will be available to use during the employment period. This benefit is paid at $7.25/hr.
*Workers will be provided, without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned

Beneficios y condiciones