Line Cook

Masimo • Irvine, CA

34d • $20 - $25

About The Position

The Line Cook is responsible for providing guests with exceptional service, quality, and value for the café at Masimo. Duties & Responsibilities Maintain all café standards; familiar with ingredients and kitchen ingredients Cook food to specs Maintain quality and proper rotation of products Assist Sous Chef with maintaining inventory Conduct daily food prep Clean and care for equipment i.e. robot coupe, blender, etc. Responsible for labeling Practice sanitation procedures. Maintain a clean station, including line, kitchen, and fryer; follow a consistent cleaning schedule. Ability to do all tasks assigned by management Write prep lists Calibrate thermometers Arrive on time and prepared for every shift Ability to transition between areas with little or short notice. Follow handbook guidelines and policies Other duties as directed. Minimum & Preferred Qualifications and Experience Minimum Qualifications A customer/guest focus Teamwork Thoroughness Effective time management Ability to work under pressure Good attendance, grooming standards, and a good understanding of café standards Innovative Detail-oriented Able to multi-task Good oral communication Interpersonal relationship skills Knowledge of MSDS Valid Food Handlers Card or Serv Safe Certification required 2 years of experience working in commercial kitchen Ability to read and communicate in English Education High school diploma, GED, or equivalent years of experience. Valid Food Handlers Card or Serv Safe Certification required. Compensation The anticipated hourly range for this position is $20- $25p/hr plus benefits. Actual placement within the range is dependent on multiple factors, including but not limited to skills, education, and experience. Physical requirements/Work Environment This position operates in a kitchen environment. This individual in this position routinely uses stoves, ovens, grills, machines, and knives. Frequent exposure to hot water, potentially slippery floors, hot stoves and fire. Must possess the ability to physically handle knives, pots and other display items as well as grasp, lift and carry/transport up to 50 pounds to every area of the kitchen. In addition, this position requires the ability to use and handle various kitchen machinery including but not limiting to slicers, grinders, mixers, etc. Occasionally required to sit; climb or balance; and stoop or kneel. Must frequently lift and/or move objects up to 30 pounds and occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. The physical demands of the position described herein are essential functions of the job and employees must be able to successfully perform these tasks for extended periods. Reasonable accommodations may be made for those individuals with real or perceived disabilities to perform the essential functions of the job described.

Requirements

• A customer/guest focus
• Teamwork
• Thoroughness
• Effective time management
• Ability to work under pressure
• Good attendance, grooming standards, and a good understanding of café standards
• Innovative
• Detail-oriented
• Able to multi-task
• Good oral communication
• Interpersonal relationship skills
• Knowledge of MSDS
• Valid Food Handlers Card or Serv Safe Certification required
• 2 years of experience working in commercial kitchen
• Ability to read and communicate in English
• High school diploma, GED, or equivalent years of experience
• Valid Food Handlers Card or Serv Safe Certification required

Responsibilities

• Maintain all café standards
• Cook food to specs
• Maintain quality and proper rotation of products
• Assist Sous Chef with maintaining inventory
• Conduct daily food prep
• Clean and care for equipment i.e. robot coupe, blender, etc.
• Responsible for labeling
• Practice sanitation procedures
• Maintain a clean station, including line, kitchen, and fryer; follow a consistent cleaning schedule
• Ability to do all tasks assigned by management
• Write prep lists
• Calibrate thermometers
• Arrive on time and prepared for every shift
• Ability to transition between areas with little or short notice
• Follow handbook guidelines and policies
• Other duties as directed

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees