Line Cook

Flagship Facility Services, Inc.•San Francisco, CA

About The Position

The Line Cook produces consistent-quality food products using standard recipes while following safety requirements and local and state sanitation guidelines. The role supports food production and cooking for breakfast, lunch, dinner, and catered events, including preparation and portioning of fruits, vegetables, and proteins. The Line Cook follows production sheets and management instructions, meets production deadlines, tastes prepared food for quality, and maintains an organized station and kitchen equipment. The position requires an active ServSafe Handler’s Card and compliance with local food-handler requirements. Pay is $35.00 per hour.

Requirements

High school diploma, GED, or equivalent.
At least 2 years of line cook experience.
Excellent culinary skills.
Interpersonal and organizational skills.
Ability to use knife cuts efficiently and safely.
Sense of urgency.
Strong communication, time-management, resource-management, and planning skills.
Ability to manage multiple tasks and projects consistently.
Professional appearance.
Ability to move throughout the café and kitchen.
Follow OSHA and Department of Health safety and sanitation procedures.
Customer service skills.
Experience or ability in high-volume production and large-batch cooking.
Ability to handle kitchen equipment and tools safely.
Authorized to work in the U.S.
Ability to meet the physical demands of the role, including frequent standing, walking, bending, twisting, reaching, and lifting or carrying items; items over 40 pounds must be carried by two people.
Good or corrective vision and good balance to safely perform assigned duties.

Nice To Haves

Culinary degree.

Responsibilities

Produce food according to recipes and directions, including cooking duties.
Prepare and portion food before service, including cutting and cleaning fruits, vegetables, and proteins with knives or cutting machines.
Produce food for breakfast, lunch, dinner, and catered events.
Follow production sheets, portioning instructions, and merchandising details provided by management.
Follow recipes and guidelines while meeting production deadlines and ensuring consistent product quality.
Taste food prepared for the station to check flavor, freshness, and quality.
Maintain a clean and organized station and maintain kitchen equipment.
Rotate and store goods properly, including labeling, stocking ingredients, and using FIFO.
Seek opportunities to improve the customer experience.
Work as part of a team and manage time effectively.
Perform other duties as assigned.
Maintain an active Handlers’ Card (ServSafe) and follow local food-handler requirements.
Maintain punctuality and attendance and perform duties responsibly and efficiently.