Cook Lead -Fat Sals

CREWS•Los Angeles, CA

13d•$24•Onsite

About The Position

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, ability, physical demands and work environment associated with this position and are not intended to be all-inclusive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

Must be able to lift, carry, push, pull and/or handle merchandise throughout the store weighing up to 50 lbs.
Must be able to remain stationary, walk and/or stand for entire shift.
Must be able to bend, kneel, climb, reach and grasp.
Frequent washing of hands following Health Department Guidelines.
Must be able to operate and use all equipment necessary to safely perform all duties.
Minimum of 1 year of work experience.
High School Diploma or Equivalent
Food Handlers Card
Expert knife skills for cutting prep items
Dependable, reliable and follows through on projects from inception to completion.
Willing to put in as much time as necessary to complete tasks.
Demonstrates a win-win attitude: “see it, own it, solve it.”
Observes safety and security standards.
Uses equipment and materials properly.
Complies with safety standards and personal protective equipment requirements.
Reports potential unsafe conditions or practices to appropriate person immediately.
Promotes restaurant safety, cleanliness and security compliance at all times.
Cooperates and is willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communicates clearly and effectively with mutual respect, understanding and trust to fellow team members, managers, supervisors and guests.
Listens carefully to opinions and views of others; states understanding of what has been heard.
Contributes new ideas and suggestions to enhance productivity and efficiency.
Is proactive in troubleshooting problems or issues and takes action to mitigate potential problems.
Possesses the ability to learn new tasks and adjusts well to new situations.
Performs well under tight time schedules and pressures to change direction quickly.
Must be able to work any shift (various hours/days off) and overtime as business dictates.
Must be able to work weekends, and holidays.
Demonstrates a sense of urgency.
Is warm, welcoming, friendly and smiles when visible to guests.

Responsibilities

Must be able to perform all station functions – Fry, Flat Top Griddle, Broiler, Pantry, and other equipment generally found in the back of the house
Setup or breakdown Hot Line station per operating standards
Completes opening, mid shift, and closing checklists as required
Prepares daily assigned Prep items for station and /or overall kitchen by following exact recipes and cooking/prep methods and all par levels in the allotted time period.
Handles, stores, and rotates all products properly
Is 100% responsible for quality of products served.
Properly labels and rotates all products in line reach-in coolers
Operates all equipment according to the safety guidelines for the equipment and exercises safe work practices when handling sharp utensils, hot surfaces and lifting heavy objects
Stocks the Hot Line with necessary Prep items according to daily par levels
Must exercise proper Food Handling techniques according to Health Department code
Produces/Cooks all station menu items according to recipes, garnishes and plating with appropriate portion control and appropriate time
Re-stock all necessary perishables daily to ensure product quality
Keeps work area clean, sanitized and free of debris
Effectively and respectfully communicates with other Station’s Team Members and assists the other stations when necessary
Completes all daily side-work and deep cleaning assignments
Adhere to the policies, procedures, practices and standards set forth in the Team Member Handbook
Other duties as assigned