Line Cook

Hog Island Oyster Company•Marshall, CA

93d•Onsite

About The Position

The Line Cook participates in all kitchen functions related to hot and cold food preparation including reading POS tickets and cooking food to order for customers, working with fellow cooks to ensure ticket times are consistent and food is coordinated, communicating with kitchen staff, maintenance of quality standards, tasting and evaluating food items, assisting with training of kitchen employees (hot, cold, and dishwasher) in methods of cooking, preparation, plate presentation, portion, cost control, sanitation, kitchen organization and cleanliness. The position is part-time, working Fridays, Saturdays, Sundays, and holidays. The role focuses on delivering excellent and tasty food using local, seasonal, and sustainably-produced products adhering to Seafood Watch standards, fostering teamwork, and embodying company values.

Requirements

Minimum of three (2) years of kitchen experience.
Experience working in a bilingual (English/Spanish) environment preferred.
Ability to work under pressure and deal with stressful situations during busy periods.
Ability to work as a team player and flex according to the needs of the business.
Ability to communicate clearly and respectfully with staff and management in English and Spanish.
Must be consistently proactive, punctual, organized, efficient, solution-oriented, and positive.
Familiarity with Kitchen SOPs and safety practices.
Ability to obtain and maintain any required certifications for the role in accordance with company policy and local regulations.

Nice To Haves

Experience working in a bilingual (English/Spanish) environment.

Responsibilities

Participate in all kitchen functions related to hot and cold food preparation.
Read POS tickets and cook food to order for customers.
Work with fellow cooks to ensure ticket times are consistent and food is coordinated.
Communicate with kitchen staff.
Maintain quality standards.
Taste and evaluate food items.
Assist with training of kitchen employees (hot, cold, and dishwasher) in methods of cooking, preparation, plate presentation, portion, cost control, sanitation, kitchen organization and cleanliness.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Ensure cleanliness of all kitchen areas, storage areas, walk-in, and freezer are maintained.
Assist in ensuring sanitation and cleanliness of kitchen line, oyster bar and walk-in are maintained.
Assist in making sure kitchen is properly opened and closed down and kitchen opening/ breakdown checklists are followed.
Check and maintain proper food holding and refrigeration temperature control points; alert management immediately if temperatures are out of range.
Ensure prep lists, par sheets and inventory counts are accurate and followed.
Ensure kitchen opening and closing checklists are completed daily.
Communicate low stock/86s to management immediately.
Ensure stations are adequately stocked for the days service and prep is prioritized.
Check proper upkeep of all equipment for both function and safety; communicate anything needing attention to the manager.
Fill in where needed to ensure guest service standards are met and operations remain efficient.
Keep busy during slow periods, be proactive and ask management for cleaning projects and prep projects that need to be completed.
Ensure that all chemical spray bottles are properly labeled and that products are being used according to manufacturer’s instructions.
Ensure that kitchen reach-ins are kept organized, FIFO’d and all kitchen areas are kept tidy and organized; all food items are properly labeled and dated.
Make sure the walk-in is swept and mopped nightly and food is properly stored according to FIFO and food handling regulations.
Prepare tasty, nourishing staff meals as directed by Executive Chef.
Sweep and mop kitchen and walk-in floors at the end of every shift and during service as necessary.
Deliver consistently excellent and tasty food that makes customers happy to be here and return using local, seasonal and sustainably-produced products adhering to Seafood Watch standards.
Foster teamwork and a sense of camaraderie; maintain a happy, comfortable, respectful, cooperative and collaborative workplace.
Be familiar with all kitchen work stations, including the shucking station, and able to work any station at a moment’s notice.
Learn, model, and convey Hog Island Values and Guiding Principles in the daily work environment.
Other duties as assigned.