Seasonal Line Cook-2

Cinépolis Cinemas USA•Hackettstown, NJ

5d•Onsite

About The Position

The Seasonal Line Cook works in the theater kitchen, preparing menu items accurately and promptly through the point-of-sale system and following recipes to maintain quality and consistency. The role collaborates with kitchen staff to deliver food simultaneously, at high quality, and on time; accommodates special requests when possible with management approval; and remakes items when instructed by a supervisor or manager. The Line Cook follows food-handler safety guidelines, including maintaining safe food temperatures, labeling food, preventing cross-contamination, and using appropriate tools and surfaces. The role also maintains kitchen cleanliness and stock, uses FIFO practices, records discarded food in waste logs, communicates inventory levels, secures food and equipment, and completes opening, mid-shift, and closing procedures. Team members attend trainings and meetings and may perform other duties as assigned. The position requires frequent standing, walking, bending, reaching, handling food, and use of hands and arms. The employee occasionally lifts or moves up to 10 pounds and may occasionally lift 25 to 50 pounds with assistance. Work takes place in a theater environment with typical noise, dust, and activity; noise may range from moderate to high.

Requirements

At least one year of professional kitchen experience, including dishwashing, food preparation or cooking, and expediting; candidates who do not meet the experience requirement may start in an entry-level dishwasher or prep cook role.
Proficiency in kitchen operations and execution.
Working knowledge of U.S. measurements, weights, and volumes.
Ability to follow instructions for the safe use of chemical and cleaning materials.
Ability to work effectively with supervisors and coworkers, including with minimal supervision.
Time-management skills and ability to meet deadlines.
Ability to stand for extended periods and frequently walk, lift, twist, bend, reach, and handle food products.
Good communication skills with support personnel and management and ability to work effectively in a high-volume setting.
Ability to handle difficult and stressful situations positively.
Flexible working hours, including weekends and holidays.

Nice To Haves

Culinary training.
ServSafe training certification; otherwise, training and certification must be completed through Cinépolis before working on the line.
Bilingual ability in Spanish and English.

Responsibilities

Prepare menu items accurately and promptly when ordered through the point-of-sale system.
Prepare dishes according to recipes to maintain quality and consistency.
Coordinate with kitchen staff so food is served simultaneously, at high quality, and on time.
Accommodate special requests when possible with management approval.
Remake items when instructed by a supervisor or manager.
Follow food-handler safety guidelines, including maintaining safe temperatures, labeling food correctly, preventing cross-contamination, and using appropriate tools and surfaces.
Wash dishes and clean the work area during and at the end of each shift.
Stock kitchen areas with dry products and prep materials and restock goods throughout and at the end of the shift.
Use the FIFO system to keep food fresh and reduce waste.
Maintain accurate waste logs for discarded items, including expired food and incorrectly prepared or returned dishes.
Keep the supervisor and kitchen manager informed about inventory levels.
Maintain a positive and professional approach with coworkers and customers.
Work safely, use cutting gloves, request assistance with moving heavy items when needed, and stay hydrated around heat.
Lock and secure food and equipment.
Follow opening, mid-shift, and closing procedures.
Attend and participate in trainings and meetings.
Perform other duties as assigned.