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Line Cook

Line Cook

Salt & Honey Catering + EventsOakland, CA, US
24 days ago
Job type
  • Full-time
Job description

THIS IS AN EARLY MORNING SHIFT. MUST BE AVAILABLE WEEKENDS

Position Reports to : Chef, Sous Chef, or Kitchen Manager

Basic Functions :

The line cook is responsible for the daily preparation of food items in the kitchen. Will also be responsible for helping to clean and organize kitchen at end of service.

Essential Functions :

  • Prepare all food items as directed in a sanitary and timely manner.
  • Follows recipes, portion controls, and presentation specifications as set by the company standards.
  • Cleans and maintains station in practicing good safety, sanitation, organizational skills.
  • Has understanding and knowledge to properly use and maintain all equipment in station.
  • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
  • May be required to make deliveries and stay onsite for services that require chef
  • Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time.

Qualifications

  • English language and professional communications skills are required
  • Fluency in Spanish preferred
  • Basic understanding of professional cooking and knife handling skills
  • Understanding and knowledge of safety, sanitation and food handling procedures
  • Must have current ServSafe food handlers card.
  • Two years previous catering experience or 3-4 years restaurant prep / line cook experience
  • Takes direction well and is a team player
  • Must have problem solving abilities, think on feet, be self-motivated, and organized
  • Ability to work calmly and effectively under pressure
  • Commitment to quality service, and food and beverage knowledge
  • Must have flexible schedule
  • Valid CA driver's license or equivalent
  • Be passionate about their craft

    • Working Conditions

  • This position will spend 100% of the time standing.
  • Occasional environmental exposures to cold, heat, and water.
  • The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
  • Must be able to read and understand basic cooking directions.
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    Line Cook • Oakland, CA, US