HOT DELI KITCHEN 2ND

PAQ INC. FOOD 4 LESS•Stockton, CA

12d•Onsite

About The Position

The Kitchen 2nd supports the Kitchen Lead in leading the preparation and cooking of high-quality dishes, supervising kitchen staff, and ensuring efficient kitchen operations. This role requires strong culinary skills, assisting in menu planning, and maintaining high food quality standards and kitchen cleanliness.

Requirements

Strong knowledge of advanced cooking techniques, kitchen operations, food safety standards, and menu planning.
Knowledge of proper food handling, storage, and sanitation procedures to ensure food safety.
Familiarity with different types of cooking products, ingredients, and recipes.
Strong culinary skills, leadership, team management, inventory management, and effective communication.
Precision in measuring ingredients, following recipes, and ensuring the quality and appearance of the dish.
Efficiently managing time to complete cooking tasks and meet production schedules.
Ability to lead and inspire a team, create innovative dishes, manage kitchen operations efficiently, and maintain high standards under pressure.
Ability to adapt to changing situations, manage multiple demands, and work effectively with diverse personalities.
Ability to handle multiple tasks simultaneously, such as cooking, customer service, and cleaning.
Flexibility to adjust to changes in the cooking environment, such as new recipes, equipment, or customer demands.
Stand and walk for extended periods, typically 8-hour shifts.
Lift and carry items up to 25 pounds frequently and up to 50 pounds occasionally.
Performing repetitive motions, such as preparing food, mixing ingredients, and operating equipment.
Regular bending, stooping, and reaching to access ingredients and place items on stoves and ovens.
Good hand-eye coordination and manual dexterity for tasks that require precise movements, such as slicing vegetables, plating dishes, and packaging products.
Working in a hot environment due to stoves, ovens, and other cooking equipment. Ability to tolerate variations in temperature and handle hot items safely.
Good vision to ensure the quality and appearance of dishes, read labels and recipes, and operate equipment safely.
Maintain clear communication with customers and team members.
Move quickly and efficiently to assist customers and manage workload.
Maintain physical stamina to work in a fast-paced environment.
High school diploma or equivalent.
Must be 18 years of age or older.

Nice To Haves

A culinary school diploma is a plus.
Over five years of experience as a Cook is preferred.
Previous supervisory experience is a plus.

Responsibilities

Assist in preparing and cooking a variety of complex and high-quality dishes.
Supports the planning, innovating, and implementing of menu development, considering guest numbers, market conditions, dish popularity, and menu recency.
Assist in estimating food needs, procuring supplies, and managing kitchen inventory.
Review recipes and menus to assign prices and control food, labor, and overhead costs.
Implements food apportionment policies for cost control.
Manage and coach kitchen staff, ensuring high standards of performance and professionalism.
Ensure efficient and timely food production by monitoring food preparation methods, portion sizes, and garnishing for adherence to standards.
Conduct tastings and smell tests to ensure food quality.
Ensure quality standards by following the FIFO (First In, First Out) methodology.
Support high nutrition standards and strict sanitation and food safety guidelines to maintain a clean and hygienic cooking and eating environment.
Mentor new cooks and support apprenticeship training.
Perform other duties as assigned.