Cook I

Ballast Point Brewing Company • Long Beach, CA

11d • $19

About The Position

The Line Cook I sets the stage for success in our Kitchens. The Line Cook I will accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. The Line Cook I will lead areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates while maintaining a clean and safe cooking environment, and always ready and willing to take on culinary tasks as they arise.

Requirements

• 2 years of experience in kitchen preparation and cooking
• At least 6 months experience in a similar capacity in a high-volume restaurant
• Communicate clearly with managers, kitchen, and dining room teams
• Ability to reach, bend, stoop and frequently lift up to 40 pounds
• Ability to work in a standing position for long periods of time (up to 9 hours)
• Ability to follow printed recipes and plate specifications
• Ability to Displays knife skills and work in a clean / sanitary manner
• Ability to maintain personal hygiene in accordance with Health Department standards for food service employees
• Maintain an attitude of continuous improvement either individually or as a team member
• ServSafe Food Handler Certified or willing to obtain

Nice To Haves

• Part-Time availability
• Schedule flexibility with nights, weekends, and holiday availability preferred

Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment
• Assume 100% responsibility for quality of products served
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
• Portion food products prior to cooking according to standard portion sizes and recipe specifications
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follow proper plate presentation and garnish set up for all dishes
• Handle, store, and rotate all products properly
• Assist in food prep assignments during off-peak periods as needed
• Close the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen.
• Attend all scheduled employee meetings and brings suggestions for improvement
• Perform other related duties as assigned by the Kitchen Manager or manager-on-duty

Benefits

• Medical insurance plans available for all employees
• Access to a network of free therapists, up to 8 visits, through our Employee Assistance Program for you and your family
• Product discount on Ballast Point merchandise, food, and beer at all 4 Ballast Point locations and additional discounts at RMD Group restaurants
• $90 safe ride reimbursements

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed