Line Cook

TKS Restaurants•San Diego, CA

55d•Onsite

About The Position

To participate in day to day kitchen operations by controlling quality of food, labor, inventory of product and flow of kitchen. Maintain a clean and sanitary work area.

Requirements

Minimum two years’ experience in high volume kitchen.
Must be comfortable with Microsoft word and excel.
Must have a high school diploma or GED equivalent, a professional diploma or food services management.
Knowledge of ingredients and kitchen equipment
Knife/food preparation skills
Positive attitude
Able to work well with others
Ability to actively attend to, convey and understand the comments and questions of others.
Accuracy – ability to perform work accurately and thoroughly
Communication, Oral – Ability to communicate effectively with others using the spoken work.
Customer Oriented – Ability to take care of the customers’ needs while following company procedures.
Initiative – Ability to make decisions or take actions to solve a problem or reach a goal.
Relationship building – Ability to effectively build relationship with customers and co-workers.
Must possess a valid driver’s license.
Must be eligible to work in the United States.

Responsibilities

Oversee and coordinates activities of food preparation (kitchen, pantry, and storeroom) and purchases food and kitchen supplies.
Follows recipes, controls, portion, and presentation specifications as set by the restaurant.
Specify number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs in a sanitary and timely manner.
Oversee kitchen staff, ensure cleanliness of kitchen and equipment.
Oversee line cooks, tastes, smells, and observes food to ensure recipes are appearance standards.
Inventory, storage, and distribution of food and supplies.
Purchases food and kitchen supplies as needed.
Trains new hires.
May set prices to be charged for items with direct supervisor’s approval.
May plan, change, and standardize recipes to increase number of servings prepared with direct supervisor’s approval.
Track and report any food waste.
Prepare and portion foods, and utilize food surpluses and leftovers.