Kitchen - Line Cook 4

Ojai Valley Inn•Ojai, CA

About The Position

The Line Cook 4 assists the culinary team in providing Five Diamond standards of service and cooking to guests while following OVI policies and procedures. The role prepares and cooks food with attention to cleanliness and sanitation, consistent quality and taste, timeliness, and cost effectiveness. It also maintains a clean, organized, and safe work station. The associate may be assigned other job-related duties by their supervisor.

Requirements

Ability to follow recipes and directions.
Ability to focus on details while performing repetitive tasks.
Ability to handle multiple tasks and prioritize work assignments.
Excellent attitude and willingness to learn.
Enthusiasm for working in a team-oriented, fast-paced environment that fosters creativity.
Ability to obtain a California food handler card.

Nice To Haves

Ability to read, write, and communicate in English and Spanish.
Culinary degree or certificate from an accredited establishment.
Previous experience at a resort or upscale restaurant.
High-volume cooking experience in a fast-paced environment.

Responsibilities

Set up the assigned line station as required.
Prepare the food required for the scheduled station and shift.
Follow quality-control standards and maintain professionalism on the line.
Maintain the quality and consistency of all food served.
Clean and use equipment, including personal knives, safely and properly.
Set the station on time with the appropriate amount of food and supplies for projected business.
Help control food costs by monitoring waste and preparing food according to business levels.
Prepare food according to tickets, specifications, and required timing.
Work with urgency and under pressure to meet deadlines.
Store foods properly, including wrapping, labeling, dating, and identifying expiration dates.
Maintain work habits that promote accident prevention.
Follow state and local regulations and Food Safety, MSDS, OSHA, and Health Department requirements.
Remain knowledgeable about the proper taste and presentation of menu items at all stations.
Close stations and complete required cleaning procedures.
Work from production sheets and prep lists for line stations.
Maintain a clean, neat, and well-organized work area.
Assist with receiving items and store them in their assigned locations.
Follow plating guides and recipe books.
Perform other job-related duties assigned by the supervisor.