Line Cook | Part-Time | Diana Restaurant

Oak View Group•Houston, TX

1d•$17 - $21

About The Position

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet . Position Summary The Line Cook is responsible for preparing foods to be served to guests throughout the venue. high volume fast pace theater district restaurant. able to work well with others, capable of cooking steaks, fish, proteins to temperature. Food handlers certificate, ability to work long hours on your feet This role will pay an hourly wage of $17.00 to $21.00. Benefits for PT roles: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.

Requirements

Previous cook or prep cook experience
Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
Ability to speak, read and write in English.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess valid food handling certificate if required by state and federal regulations

Nice To Haves

ServSafe preferred

Responsibilities

Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
Prepares hot and cold foods following company recipes and portioning requirements.
Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
Responsible for reporting any maintenance required for kitchen equipment.
Maintains sanitation, health and safety standards in work areas.
Responsible for observing and testing foods to ensure proper cooking.
Responsible for portioning, arranging and garnishing food plates for delivery to guests.
Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
Must show demonstrated ability to meet the company standard for excellent attendance.