Line Cook

Brigantine Restaurants•San Diego, CA

47d•$20 - $22•Onsite

About The Position

The Line Cook is responsible for setting up workstations, preparing food items, following recipes and presentation specifications, accommodating guest requests, and maintaining knowledge of nutrition and food safety. This role also involves handling and storing food products, tracking food waste, maintaining clean service areas, and adhering to company policies and safety standards. The position requires the ability to work in a fast-paced environment and collaborate with a team.

Requirements

Minimum 2+ years’ experience on a fast-paced line, working all stations.
Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.
A desire to help where needed and the ability to work as part of a team.
Ability to work positively and maintain composure in a fast-paced environment.
Excellent communication skills.
Exceptional attention to detail.
Exhibit a professional appearance and mannerisms.
Ability to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant.
Manual dexterity and hand-eye coordination to handle tools, such as knives for chopping, slicing, cutting, and dicing.
Must be able to stand, walk, reach, bend, stoop, wipe, and handle extreme heat for extended periods of time.
Must be able to frequently lift up to 35 pounds and occasionally lift/move up to 50 pounds.

Responsibilities

Set up workstations with all needed ingredients and cooking equipment.
Prepare all food items in a timely manner following all company and food safety guidelines.
Follow recipes, controls, portion and presentation specifications as set by the restaurant.
Follow proper presentation of plates and garnishes, maintaining high standards and consistency in quality and presentation.
Accommodate guest requests with a positive attitude.
Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology.
Handle, store and rotate all food products to maintain quality and safety.
Track and report food waste.
Maintain clean and orderly service areas and complete side work duties.
Comply with established safety and sanitation standards.
Adhere to company policies and standard procedures.
Complete assigned sidework at the beginning, during, and at end of shift.