Cook III

Flynt Management Group•Gardena, CA

1d•$20 - $21

About The Position

SUMMARY OF POSITION: Prepares all food items according to standardized recipes. Ensure lines are set and fully stocked with fresh ingredients for each shift. Complete daily side duties in a timely manner, and in quantities appropriate for business volume. Wage: $20.00 - $21.00 an hour We will never communicate with you via text message to discuss or schedule job interviews. We will never ask you for any personal information over the phone, via email or via text.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
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
Must have ability to safely lift minimum of 20 lbs. without restrictions.
Requires standing and walking for long periods of time.
The employee is occasionally required to climb or balance, stoop, kneel, or crou

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: A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches Large Dice: A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch Medium Dice: A basic knife cut measuring ½ inch × ½ inch × ½ inch Small Dice: A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch Batonnet: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches Julienne: A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
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.