Line Cook

Hog Island Oyster Company Inc•Marshall, CA

10d•$21 - $26•Onsite

About The Position

The Line Cook participates in all kitchen functions related to hot and cold food preparation including reading POS tickets and cooking food to order for customers, working with fellow cooks to ensure ticket times are consistent and food is coordinated, communicating with kitchen staff, maintenance of quality standards, tasting and evaluating food items, assisting with training of kitchen employees (hot, cold, and dishwasher) in methods of cooking, preparation, plate presentation, portion, cost control, sanitation, kitchen organization and cleanliness. The goal is to deliver consistently excellent and tasty food that makes customers happy to be here and return using local, seasonal and sustainably-produced products adhering to Seafood Watch standards. The role also involves fostering teamwork and a sense of camaraderie, maintaining a happy, comfortable, respectful, cooperative and collaborative workplace. The Line Cook should be familiar with all kitchen work stations, including the shucking station, and able to work any station at a moment’s notice. They will learn, model, and convey Hog Island Values and Guiding Principles in the daily work environment.

Requirements

Minimum of three (2) years of kitchen experience.
Ability to work under pressure and deal with stressful situations during busy periods.
Ability to work as a team player and flex according to the needs of the business.
Ability to communicate clearly and respectfully with staff and management in English and Spanish.
Must be consistently proactive, punctual, organized, efficient, solution oriented, and positive.
Familiarity with Kitchen SOPs and safety practices.
Ability to obtain and maintain any required certifications for the role in accordance with company policy and local regulations.

Nice To Haves

Experience working in a bilingual (English/Spanish) environment.

Responsibilities

Participates in all kitchen functions related to hot and cold food preparation.
Reads POS tickets and cooks food to order for customers.
Works with fellow cooks to ensure ticket times are consistent and food is coordinated.
Communicates with kitchen staff.
Maintains quality standards.
Tastes and evaluates food items.
Assists with training of kitchen employees (hot, cold, and dishwasher) in methods of cooking, preparation, plate presentation, portion, cost control, sanitation, kitchen organization and cleanliness.
Ensures that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards as directed by Executive chef and lead line cook.
Ensures cleanliness of all kitchen areas, storage areas, walk in, and freezer are maintained.
Assists in ensuring sanitation and cleanliness of kitchen line, oyster bar and walk-in are maintained.
Assists in making sure kitchen is properly opened and closed down and kitchen opening/ breakdown checklists are followed.
Checks and maintains proper food holding and refrigeration temperature control points; alerts management immediately if temperatures are out of range.
Ensures prep lists, par sheets and inventory counts are accurate and followed as directed by executive chef, ensures kitchen opening and closing checklists are completed daily.
Communicates low stock/86s to management immediately.
Ensures stations are adequately stocked for the days service and prep is prioritized as directed by Executive Chef.
Checks proper upkeep of all equipment for both function and safety; communicates anything needing attention to the manager.
Fills in where needed to ensure guest service standards are met and operations remain efficient.
Keeps busy during slow periods, is proactive and asks management for cleaning projects and prep projects that need to be completed.
Ensures that all chemical spray bottles are properly labeled and that products are being used according to manufacturer’s instructions.
Ensures that kitchen reach ins are kept organized, FIFO’d and all kitchen areas are kept tidy and organized; all food items are properly labeled and dated.
Makes sure the walk-in is swept and mopped nightly and food is properly stored according to FIFO and food handling regulations.
Prepares tasty, nourishing staff meals that people look forward to eating as directed by Executive Chef.
Sweeps and mops kitchen and walk in floors at the end of every shift and during service as necessary.
Performs other duties as assigned.