Cook III

Flynt Management Group•Gardena, CA

1d•Onsite

About The Position

The Cook III is responsible for preparing all food items according to standardized recipes. This role involves ensuring that lines are set and fully stocked with fresh ingredients for each shift and completing daily side duties in a timely manner, in quantities appropriate for business volume. The wage for this position is $18.00 - $22.00 an hour. The company emphasizes that it will not communicate via text message for interviews or ask for personal information over the phone, email, or text.

Requirements

Minimum 5 years’ line experience in a high volume restaurant and/or casino kitchen; or equivalent combination of experience, education and/or training
High School or equivalent education
Ability to determine and shift priorities quickly
Ability to solve practical problems and deal with a variety of variables
Excellent oral and written communication skills
Strong interpersonal skills and ability to build positive working relationships
Able to read, and speak English
Must be able to obtain and maintain a Gardena City Work permit
Must have and maintain California Food Handlers Card
ServSafe Certified or be able to pass the ServSafe Class within first 9 months of employment

Responsibilities

Ensures preparation of all food items for the grill/broiler, sauté, fry and pantry station
Wash and Clean Vegetables
Marinade Chicken, Soup Stock and Etc.
Chop, Grind, Slice, bone and Cut Meats
Prepare Fish and Shellfish to specified recipes
Mix and Blend Spices as needed
Sauté Station
Grill/Broiler Station
Deep Fryer Station
Pantry Station
Prepare all sauces required according to the recipe
Be able to perform the 6 basic knife cuts (Allumette, Large Dice, Medium Dice, Small Dice, Batonnet, Julienne)
Be able to perform the knife skills task in the amount of time allotted: Dice a 30 pound case of yellow onions in 25 minutes or less
Slice a 20 pound case of squash in 12 minutes or less
Prepare the daily special item and adjust the daily special if needed
Prepare all menu items with minimal re-cooking of items i.e. steaks, fish
Ensure orders are served in a timely manner to ensure customer satisfaction
Check the stock in all stations
Consult with the Chef on Duty for any items needed
Set up line including all food items, plates, bowls and all sauces and coordinate orders
Assist in the breaking down of leftovers as directed including labeling and storage
Cleans and maintains stations, refrigerators, and freezers and also cleans according to daily cleaning schedule
Adherence to all safety and sanitation codes, policies and procedures
Has extensive knowledge of cooking various types of cuisine
Has the ability to work stations including prep, pantry, sauté, fry and grill/broiler currently and ability be cross trained for all stations within one year of hire date
Perform all other work-related duties as assigned by the Food and Beverage Management