Line Cook Part Time

SoSoBa•Phoenix, AZ

About The Position

Our kitchen team is the heartbeat of our amazing shop. Come join us as we grow! A SoSoBa Line Cook is responsible for providing a driving role to kitchen operations in the preparation of meals and ingredients during high volume times. In lower volume times, Line Cook duties include organizing and labeling food items in storage areas, prepping veg and proteins, starting braises, starting and finishing sauces and broths, portioning ingredients, cleaning and sanitizing workstations, opening and closing the line and prep areas. The ideal candidate is a self-motivated individual who needs limited oversight in performing daily duties. The ability to prioritize and focus on what is most important at any given time is a key asset of a SoSoBa Line Cook as we are a fast-paced, small-footprint, high-volume kitchen.

Requirements

1-2 years experience minimum in a high-volume bar/restaurant setting.
A commitment to quality service experience for your guests.
A positive professional attitude.
Willingness to work in a tight-knit team environment.

Responsibilities

Completing all tasks, in order, on the prep list
Plating prepared foods based on approved standards and practices.
Working with the front of the house and EXPO to ensure that orders are completed according to request and on time.
Assisting with stocking and setting up the kitchen stations
Washing, chopping, and quality assurance of vegetable prep.
Demonstrate skill with measuring quantities of seasonings and other cooking ingredients
Following prep recipes and adhering to all aspects of our recipes.
Portioning ingredients according to approved standards.
Keeping track of ingredient inventory and prep cycle and collaborating with other kitchen and management staff to prep or order.
Cleaning dishes, washing cooking utensils and cookware taking out the trash, and sanitizing the kitchen.
Washing/cleaning/re-stocking the kitchen and cooking utensils and storing equipment at the end of shifts.
Labeling and stocking all ingredients on designated shelves/storage areas.
Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations