Line Cook

ISS•San Francisco, CA

19d•$26 - $30

About The Position

The Line Cook accurately and efficiently completes preparation lists, assigned tasks, and food preparation for breakfast, lunch, dinner, and special or catered events. The role follows company, client, food-safety, HACCP, and applicable regulatory procedures to provide high-quality food service and maintain a safe, clean, organized kitchen. Responsibilities may vary based on account needs and client requirements. The position works approximately 7:00 a.m. to 3:30 p.m., Monday through Friday. Employees must be able to work under pressure and meet time deadlines during peak periods. Employment may be contingent on successful completion of a background check and, where applicable, drug and/or alcohol screening, in accordance with applicable laws and company requirements.

Requirements

At least 1 year of professional cooking experience or equivalent education.
Basic knowledge of cooking and preparation techniques relevant to the work assignment.
Ability to work safely with large-volume culinary equipment, including slicers, large mixers, food processors, blenders, and choppers.
Ability to stand for long periods, up to 8 hours.
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds.
Ability to use team lifts, transportation carts, and other assistance when handling heavy loads.
Ability to work under pressure and meet deadlines during peak periods.
Ability to safely operate a mid-sized company delivery van or truck.
Ability to follow workplace, food safety, HACCP, internal audit, HSEQ, and applicable regulatory procedures.

Responsibilities

Fulfill prep lists and assigned food-preparation tasks for meal periods and special or catered events.
Maintain kitchen organization and cleanliness to provide a safe environment for employees and guests.
Follow workplace safety, food safety, HACCP, internal audit, and other applicable policies, procedures, and SOPs.
Clock in and out for the workday and for breaks.
Provide service in accordance with ISS/Guckenheimer and client standards.
Prepare food in accordance with applicable federal, state, and local guidelines and regulations.
Apply basic cooking and preparation techniques as required by the work assignment.
Prepare NetMenu recipes as directed by production sheets and/or the Line Cook, Sous Chef, or Executive Chef.
Clean and sanitize work areas and equipment in accordance with company and government requirements.
Notify management of ingredient discrepancies or availability issues, food or equipment safety concerns, and other matters requiring management attention.
Attend all meetings of the day.
Wear appropriate clothing in accordance with the dress code.
Safely operate a mid-sized company delivery van or truck.
Participate in HSEQ training, follow HSEQ policies and procedures, and report potential hazards or compliance concerns.
Perform other duties and responsibilities as assigned.