Line Cook

ASM Global•Burbank, CA

6d•$24•Onsite

About The Position

This is a hands-on position assisting the Sous Chef and Executive Chef with the preparation of food for events by following approved recipes and maintaining the highest production standards.

Requirements

Knowledge of all major kitchen equipment and appliances.
Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler, and other kitchen equipment.
Must be able to identify and properly use all kitchen small wares.
Ability to follow verbal and written instructions.
Ability to read and speak English.
Strong knowledge of state health codes and sanitation standards.
Ability to adhere to strict grooming standards established by SMG/Palmetto Expo Center.
Ability to recognize and utilize weights and measurements, both liquid and dry.
Knowledge and skills in diverse culinary techniques including multi-ethnic cuisine, displays, sauces, protein cutting, plate presentation and sanitation.
Skill in volume production and hands-on cooking.
Ability to perform basic math functions necessary to execute recipes.
Strong organizational skills and ability to multi-task.
Ability to execute large functions.
Ability to work extended hours productively.
Valid Food Handler’s Certificate (required)
High school diploma or equivalent.
Minimum of three years’ experience in a cook’s position.
Minimum of one year of experience in banquet operations.

Nice To Haves

ServSafe Certification preferred.
Two-year culinary degree or appropriate continuing education credits preferred.

Responsibilities

Always maintain an organized and sanitary workstation.
Follow approved recipes and production standards.
Prepare all meats, vegetables, proteins, starches, and soups according to specific recipes or as instructed by Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume.
Properly label and dates food items for storage.
Maintain and organize storage rooms, refrigerators, and freezers.
Organizes freezer pulls, as necessary.
Minimize waste by controlling overage and usage.
Educate and train seasonal kitchen staff on proper procedures and standards.
Assemble and complete final production of hot and cold food items.
Assist with plating of catered meals.
Perform other duties as assigned and deemed necessary.