Line Cook

Tocaya Modern Mexican•Santa Monica, CA

2d•Onsite

About The Position

At Tocaya, we are seeking individuals ready to grow with our brand, focusing on future leadership. We specialize in "Modern Mexican" cuisine, crafted with bold flavors and high-quality ingredients. Our menu is versatile, accommodating vegan, vegetarian, and gluten-free preferences, and is rooted in traditional Mexican recipes. This approach has cultivated a loyal guest base. The Line Cook role is crucial for our success, involving timely food preparation, maintaining Tocaya's food quality and presentation, minimizing waste, and adhering to high food safety and health department standards. Candidates are required to have previous kitchen experience, demonstrate accuracy and speed in tasks, and maintain a clean workstation.

Requirements

Previous kitchen experience
Accuracy and speed in executing assigned tasks
Ability to maintain a clean station while preparing food for service
Available to work nights, weekends, and holidays as needed
Knowledge of the industry and relevant health and safety regulations
Current Food Handlers card
Ability to lift up to 35 lbs
Ability to frequently lift and bend from the waist
Ability to stand for long periods
Frequent use of hands and arms in repetitive motions
Regularly required to handle hot food

Nice To Haves

Previous Kitchen Experience

Responsibilities

Prepare food in a timely manner
Maintain Tocaya’s excellent food quality and presentation
Minimize unnecessary food waste
Maintain high levels of food safety and food preparation in alignment with health department national standards
Work in a team with positivity and "leaving our baggage at the door."
Maintain a positive and professional approach with coworkers and customers
Communicate well with others and be a great team player
Set up and stock stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow Executive or Chef de Cuisine’s instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Follow and enforce all company recipes
Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, grills, fryers and a variety of kitchen equipment
Assume 100% responsibility for quality of products served
Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
Portion food products prior to cooking according to standard portion sizes and recipe specifications
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment
Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
Follow proper plate presentation