Line Cook

Acme Ventures•Grass Valley, CA

18h•Onsite

About The Position

Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. They create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy. The company is committed to providing its team members with a work environment and experience they can be proud of, guided by Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community.

Requirements

2 to 3 years experience as a Line Cook in a professional kitchen.
Elevated knowledge of cooking techniques, food preparation methods, and culinary terminology.
Comfortability with kitchen equipment and utensils.
Ability to follow recipes and instructions accurately.
Strong knowledge of food safety and sanitation practices.
Excellent organizational and multitasking skills.
Ability to work in a fast-paced, high-pressure environment.
Physical stamina and dexterity to stand for extended periods, lift heavy pots and pans, and maneuver in a crowded kitchen.
Flexibility to work in shifts, including evenings, weekends, and holidays.
Current State Food Handler Card.

Nice To Haves

Culinary degree or relevant certification

Responsibilities

Prepare and cook food items according to standardized recipes and menu specifications.
Ensure that all ingredients are properly measured, weighed, and prepared before cooking.
Follow proper food handling, storage, and sanitation procedures to maintain hygiene and safety standards.
Assist with food inventory management, including receiving, inspecting, and storing ingredients.
Coordinate with other kitchen staff to ensure smooth and efficient food preparation and service.
Set up and stock workstations with necessary ingredients and equipment before each shift.
Operate and maintain kitchen equipment, such as grills, ovens, fryers, and slicers, in a safe and efficient manner.
Ability to prep and execute service on at least two stations without management supervision.
Monitor cooking times and temperatures to ensure that food is cooked and presented correctly.
Plate and garnish dishes according to established presentation and flavor guidelines.
Maintain knowledge of menu items, including ingredients, preparation methods, and portion sizes.
Assist in washing all silver, plate wares, pots and pans and cooking utensils for the restaurant.
Clean and sanitize work areas, equipment, and utensils to maintain a clean and organized kitchen.
Adhere to all food safety and sanitation regulations.
Assist in the training and mentoring of junior kitchen staff, as needed.
Collaborate with the culinary team to ensure efficient workflow and timely service.
Delegate station needs to the junior kitchen team.
Complete nightly inventory of station(s) and closing checklist.