Seasonal Line Cook

Cinépolis Cinemas USA•Euless, TX

3d•Onsite

About The Position

Cinépolis USA is hiring seasonal kitchen staff for a theater kitchen. The role prepares menu items accurately and promptly through the point-of-sale system, following established recipes and guidelines to maintain food quality and consistency. Kitchen staff coordinate with coworkers so orders are prepared to a high standard and served on time, and accommodate special requests when possible with management approval. The position also involves food safety, cleaning and maintaining the kitchen, washing dishes, stocking and rotating products, tracking waste, monitoring inventory, and securing food and equipment. Employees follow opening, mid-shift, and closing procedures and attend trainings and meetings. The role works in a theater environment with typical cinema noise, dust, and activity, which can range from moderate to high.

Requirements

At least 1 year of professional kitchen experience, including dishwashing, food preparation/cooking, and expediting; culinary training is preferred.
ServSafe certification is preferred; otherwise, complete training and certification provided by Cinépolis before working on the line.
Proficiency in kitchen operations and execution.
Working knowledge of U.S. measurements, weight, and volume.
Ability to follow instructions for the safe use of chemicals and cleaning materials.
Ability to work effectively with supervisors and coworkers, including with minimal supervision.
Time-management skills and ability to meet deadlines.
Ability to stand for extended periods and frequently walk, lift, twist, bend, reach, and handle food products.
Good communication skills and ability to work effectively in a high-volume setting.
Ability to handle difficult and stressful situations positively.
Flexible availability, including holidays and weekends.
Ability to occasionally lift or move up to 10 pounds and, with assistance, light-lift 25 to 50 pounds.

Nice To Haves

Culinary training.
ServSafe training certification.
Bilingual Spanish and English.

Responsibilities

Prepare menu items accurately and promptly when ordered through the point-of-sale system.
Prepare dishes according to recipes to maintain quality and consistency.
Coordinate with kitchen staff to ensure food is prepared simultaneously, at high quality, and on time.
Accommodate special requests when possible with management approval.
Remake items when instructed by a supervisor or manager.
Follow food-handler safety practices, including maintaining safe food temperatures, labeling food with dates, and preventing cross-contamination.
Wash dishes and clean the work area during and at the end of shifts.
Stock kitchen areas with dry products and preparation materials, and restock throughout and at the end of shifts.
Use the FIFO system to keep food fresh and reduce waste.
Maintain waste logs for discarded items, including expired food and incorrect or returned dishes.
Keep the supervisor and kitchen manager informed about inventory levels.
Maintain a positive and professional approach with coworkers and customers.
Work safely, use cutting gloves, request assistance when moving heavy items, and stay hydrated around heat.
Lock and secure food and equipment.
Follow opening, mid-shift, and closing procedures.
Attend and participate in trainings and meetings.
Perform other duties as assigned.