COOK

San Pedro Fish Market LLC•Long Beach, CA

51d•$18 - $22•Onsite

About The Position

Our Cooks are at the heart of the San Pedro Fish Market experience by helping our guests Celebrate Food & Family. As part of a cohesive and family-style BOH team, our Cooks are responsible for maintaining the integrity of our World Famous Shrimp Tray in addition to preparing all of our menu items by following our established recipes. Any member of our crew should enjoy working in a busy restaurant environment with the capacity to take and follow direction and multi-task efficiently. We stand by and live our Core Values: Lead by Example, Family and Passion About What You Do.

Requirements

Minimum of a high school diploma or equivalent or related experience.
1+ years of kitchen experience preferred.
Bi-lingual (English/Spanish) highly preferred.
Current Food Handler’s Card.
Strong knowledge of proper food safety/handling procedures, knife skills, garnishing, sautéing, grilling, fish filleting, seafood preparation and general food preparation.
Ability to communicate professionally and effectively with others.
Ability to read, write and comprehend English.
Ability to read, interpret and understand an extensive variety of work-related instructions and documents pertaining to Company operations, safety, finance, HR and payroll.
Working knowledge of commercial cooking equipment.
Ability to effectively collaborate with others to reach common goals.
Ability to use the Company’s timekeeping system and point of service system.
Flexibility to work nights, weekends and holidays.
Working knowledge of city, state and federal hospitality guidelines.

Responsibilities

Create our menu items by properly measuring, assembling, prepping and cooking ingredients.
Maintain thorough knowledge of our menu, recipes, portioning, garnishes and plating.
Prepare components of each dish on our menu using our established SPFM recipes.
Ability to expertly use a plancha, grill, deep fryer and other commercial kitchen equipment.
Knowledge of a variety of seafood tastes and textures.
Ability to scale, gut and fillet seafood with minimal waste.
Monitor quality control and rotate product based on established procedures; label, date and rotate according to FIFO.
Properly store items at appropriate temperatures.
Organize work space, refrigerators, freezers, walk-in and dry storage throughout the shift.
Restock the kitchen as needed.
Deep clean and sanitize kitchen and equipment according the checklists.
Complete opening and closing work and accurately complete checklists.
Promote teamwork by assisting team members and upholding the Company’s Core Values.
Follow and enforce company policies and procedures.
Maintain a safe working environment for crew and guests.
Comply with all city, state, federal and Company regulations, sanitation guidelines, and safety policies and promptly report violations or concerns to the General Manager.