East Austin Prep / Line Cook

LA CORSHA HOSPITALITY GROUP•Austin, TX

5d•Onsite

About The Position

A cook is someone who is responsible for preparing and seasoning various kinds of food items by following a prescribed recipe, with the aim of giving the customer an awesome service. Their main responsibilities are to prepare, cook, portion and serve food. To maintain scheduled station, both in prep and service periods.

Requirements

Must be able to convey information and ideas clearly
Ability to read and follow instructions
Visual acuity to inspect and monitor food production as well as cleaning standards
Must be able to evaluate and choose alternate courses of action quickly and accurately
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
Must have the ability to gather information from all sources available and know how to use this information to best resolve a problem or need
Must be effective in listening to and understanding the concerns and issues raised by other employees or customers
Must be able to prioritize and delegate work as needed
Must communicate effectively with all levels of management
Maintain high standards of personal appearance and grooming
Maintain regular attendance
Ability to establish and maintain effective working relationships with employees, customers and patrons
Must have reliable transportation
Minimum of high school diploma / equivalency, 3 years in a high-volume commercial kitchen.
Must possess English Language Skills sufficient to fully comprehend job assignments, including the ability to read, write and communicate in fluent English
Proven cooking experience
Hold a current food handler’s card

Responsibilities

Ensure station is set up on time with quality standards checks
Work clean and organized
Treat all work tools with respect
Consistently produce food per standard recipe procedure
Ensure all produced food meets chef’s standards
Have complete understanding of plate preparation
Ensure successful service periods by producing food per restaurant standard
Act in accordance with stately policies
Have complete understanding of all menus
Master all assigned stations
Maintain proper sanitation and comply with all health code standards
Compete all opening and closing duties
Close and or open the kitchen on a daily or nightly basis
Assist in the training of new employees
Assist in protein fabrication, storage and rotation
Work in a manner as to reduce waste
Provide prompt and courteous service to all guests
Keep food items in stations replenished and displayed attractively
Maintain systems for effective food production specific to quality, quantity and timing.
Maintain a high level of kitchen cleanliness and safe food handling practices.
Follow standards for personal cleanliness, i.e., handwashing, proper head attire.
Keep walk-in freezer and dry storage area organized.
Maintain adequate inventory of food and beverages, cleaning supplies and paper products.
Respond to guest needs and guests in an emergency situation.
Wash serving equipment and return to storage after serving hours.
Return reusable food supplies to proper storage and properly wrapping and dating fresh product and dispose of cooked food product.
Perform preventative maintenance, polish stainless steel, replace filters, clean grease traps and linen maintenance.
Perform additional duties as required.