Cooks Needed! (Northridge)

Back Alley Bowling•Los Angeles, CA

7d•$21 - $24•Onsite

About The Position

Back Alley Bowling is seeking line cooks for its fast-paced, busy kitchen inside a 28-lane bowling center that hosts birthday parties and corporate events. The role is suited to experienced cooks as well as cooks looking to gain experience in a fun workplace. Nights and weekends are a must. Cooks prepare food, work on the line, wash dishes, and maintain food quality, cleanliness, and safety standards while communicating with servers, bartenders, and management.

Requirements

Must be 18 years of age or older.
Must be able to work under pressure.
Must have previous kitchen experience.
Must possess a California Food Handler Card.
Must be able to speak and read English.
Must be able to bend and kneel and frequently lift objects weighing up to 50 pounds.
Must be able to stand for long periods.
Must be willing to work a variety of shifts, including day, night, weekend, and holiday shifts.
Nights and weekends are a must.

Responsibilities

Use scales and other measuring devices to ensure consistent portioning and maintain cost control.
Use cooking and preparation equipment according to proper procedures.
Prepare food as needed, including chopping, slicing, dicing, and mixing.
Follow recipes and plate presentations.
Check food temperatures to ensure items are at proper serving temperature.
Check equipment temperatures daily during each shift.
Check in deliveries, confirm they are in good condition and at proper temperatures, and verify items against invoices.
Maintain kitchen cleanliness, including during busy periods.
Prep food, work on the line, and wash dishes.
Label all food with the item, date, and initials.
Store food according to proper food hierarchy standards.
Keep all stations sanitized.
Comply with health department standards and regulations.
Follow food-handling sanitation and rotation practices.
Adhere to product quality and food-portioning standards.
Work around heat sources including grills, broilers, ovens, and hot-oil fryers.
Follow safety procedures when working with or around sharp objects, including knives and slicers.
Use equipment safely and properly.
Communicate with servers, bartenders, and management.