Line Cook

Hanna Boys Center•Sonoma, CA

About The Position

The Line Cook is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the kitchens recipes and specifications. The Line Cook keeps their work area clean, organized, and stocked, throughout shift.

Requirements

Two (2) or more years as a line production cook in high volume restaurant kitchen, Asian cooking a plus
Understanding of various cooking methods, ingredients, equipment, and procedures
Ability to read and follow a recipe by weighing and measuring ingredients
Advanced knife handling, sauté, fry, steam experience

Responsibilities

Understand all company policies, procedures, standards, specifications, and guidelines.
Must arrive on time, in uniform, and ready to work for each shift.
For each shift, set-up of all ingredients for wok, grill, soup, and sauté menu items according to station par prior to beginning of service.
Prepare all wok, grill, soup, and sauté menu items to recipe specifications safely, and efficiently.
Check for special instructions or modifications on every ticket, ensuring food item is properly prepared.
Place food items in the window at their peak temperature and appearance.
Follow “First In, First Out (FIFO)” process for prepared foods, clean containers, labeled with date prepared and in proper rotation.
Restock, organize, and maintain the back up of all ingredients to avoid running out of product.
Responsible for teamwork with other stations, inter-station timing and communication.
Place all items into clean containers, label with date, and store in the walk-in at the end of the shift.
Must always maintain a safe and clean work environment.
Work as part of a team, filling in where needed to ensure efficient operations.
Must be able to handle high-volume of production during lunch and dinner.
Complete all opening and closing duties for assigned workstation.
Communicate with management regarding all product shortages and/or broken equipment.
Comply with all federal, state, city, county, and municipal food safety regulations.
Perform additional duties or special projects as assigned by management.