Line Cook

TKS Restaurants•Los Angeles, CA

19h•$0 - $20

About The Position

The Line Cook participates in day-to-day kitchen operations by controlling food quality, labor, product inventory, and kitchen workflow while maintaining a clean and sanitary work area. The role oversees and coordinates food preparation activities in the kitchen, pantry, and storeroom, as well as food and kitchen supply purchasing. The Line Cook follows restaurant recipes and specifications for portions and presentation, monitors food quality, and helps ensure preparation is sanitary and timely. The position also oversees kitchen staff and line cooks, maintains kitchen and equipment cleanliness, manages food and supply inventory, trains new hires, and tracks and reports food waste. With direct supervisor approval, the Line Cook may set item prices and plan, change, or standardize recipes. The role includes preparing and portioning food and using food surpluses and leftovers.

Requirements

At least two years of experience in a high-volume kitchen.
Comfort with Microsoft Word and Excel.
High school diploma or GED equivalent, and a professional diploma or food services management qualification.
Knowledge of ingredients and kitchen equipment.
Knife and food preparation skills.
Positive attitude and ability to work well with others.
Ability to attend to, convey, and understand others' comments and questions.
Accuracy and thoroughness in performing work.
Ability to communicate effectively orally.
Customer-oriented approach while following company procedures.
Initiative and ability to make decisions or take actions to solve problems or reach goals.
Ability to build relationships effectively with customers and coworkers.
Valid driver's license.
Must be eligible to work in the United States.

Responsibilities

Oversee and coordinate food preparation activities in the kitchen, pantry, and storeroom, and purchase food and kitchen supplies.
Follow restaurant recipes and control portions and presentation according to restaurant specifications.
Determine serving quantities for vegetables, meats, beverages, and desserts to control portion costs while working sanitarily and promptly.
Oversee kitchen staff and ensure the cleanliness of the kitchen and equipment.
Oversee line cooks and inspect food by tasting, smelling, and observing it to ensure it meets recipe and appearance standards.
Manage inventory, storage, and distribution of food and supplies.
Purchase food and kitchen supplies as needed.
Train new hires.
Set prices for items with direct supervisor approval, as needed.
Plan, change, and standardize recipes to increase servings with direct supervisor approval, as needed.
Track and report food waste.
Prepare and portion foods and utilize food surpluses and leftovers.