Line Cook, Prep

TKS Restaurants•San Jose, CA

1d•$19 - $20

About The Position

The Line Cook, Prep participates in day-to-day kitchen operations by controlling food quality, labor, product inventory, and kitchen workflow while maintaining a clean and sanitary work area. The role oversees and coordinates food preparation activities in the kitchen, pantry, and storeroom; follows restaurant recipes and portion and presentation specifications; and helps manage food and supply inventory, purchasing, preparation, and distribution. The position also oversees kitchen staff and line cooks, checks food quality through tasting, smelling, and observing, trains new hires, tracks and reports food waste, and prepares and portions foods while utilizing surpluses and leftovers. With direct supervisor approval, the role may set item prices and plan, change, or standardize recipes.

Requirements

At least two years of experience in a high-volume kitchen.
Comfort with Microsoft Word and Excel.
High school diploma or GED equivalent, and a professional diploma or food services management.
Knowledge of ingredients and kitchen equipment.
Knife and food preparation skills.
Positive attitude and ability to work well with others.
Ability to attend to, convey, and understand others' comments and questions.
Accuracy and thoroughness in performing work.
Ability to communicate effectively with others orally.
Ability to meet customer needs while following company procedures.
Ability to make decisions or take actions to solve problems or reach goals.
Ability to build effective relationships with customers and coworkers.
Valid driver's license.
Must be eligible to work in the United States.

Responsibilities

Oversee and coordinate food preparation activities in the kitchen, pantry, and storeroom.
Follow restaurant recipes and control portion sizes and presentation according to restaurant specifications.
Specify serving quantities for vegetables, meat, beverages, and desserts to control portion costs, while working sanitarily and on time.
Oversee kitchen staff and ensure the cleanliness of the kitchen and equipment.
Oversee line cooks and assess food by tasting, smelling, and observing it to ensure it meets recipe and appearance standards.
Manage inventory, storage, and distribution of food and supplies.
Purchase food and kitchen supplies as needed.
Train new hires.
Track and report food waste.
Prepare and portion foods, and utilize food surpluses and leftovers.
May set prices for items with direct supervisor approval.
May plan, change, and standardize recipes to increase servings prepared with direct supervisor approval.