F&B Line Cook

Tyme Maidu Tribe•Oroville, CA

20h

About The Position

Cooks or otherwise prepares a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and a variety of other kitchen equipment.

Requirements

Basic knowledge of the fundamentals of cooking,
Basic knowledge of knives and knife skills, including a wide range of cutting and slicing techniques.
Familiarity with various cooking techniques, including grilling, sautéing, braising, roasting, frying, poaching, and blanching.
Familiarity with the rhythm and cadence of restaurant flow and hot line timing and execution.
Working knowledge of proper food handling, storing and rotation protocols.
Familiarity with kitchen equipment operation, maintenance, safety, and cleaning protocols.
Ability to take direction, and willingness to go the extra mile when asked.
Willingness to work varied shifts, including weekends and holidays.
Must pass initial drug screening, background investigation, and random drug tests.
Must be a team player and demonstrate quality people skills.
Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals.
Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously.
Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios, and percentages.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form.
Must have the ability to deal with problems, which may involve several concrete variables.
The team member must be able to communicate effectively.
The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination.
Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.

Responsibilities

Assumes 100% responsibility for quality of products served
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top, range and refrigeration equipment.
Follows proper plate presentation and garnish set up for all dishes
Handles, stores and rotates all products properly
Assists in food prep assignments during off-peak periods as needed
Assists in the opening and closing of kitchen, according to established protocols
Attends all scheduled team member meetings and brings suggestions for improvement
Performs other related duties as assigned by the Sous Chef and/or the Line Chef
Collaborate with FOH and BOH TEAM to ensure a high-quality guest experience
Other duties as assigned