Utility/Line Chef

goop Kitchen•Los Angeles, CA

172d

About The Position

The Utility/Line Chef is responsible for preparing a variety of dishes including meats, seafood, poultry, and vegetables, adhering to established restaurant recipes and standards. This role involves operating various kitchen equipment such as broilers, ovens, and grills, and ensuring the quality of all products served. The chef must master recipes for all kitchen stations, maintain portion control, and follow proper plate presentation and garnish guidelines. Additionally, the position requires proper handling, storage, and rotation of products, as well as upholding strict cleanliness, sanitation, and safety standards. The Utility/Line Chef also plays a role in evaluating kitchen equipment maintenance and reporting any needs to management, while performing supplementary tasks as required.

Requirements

Master recipes for all kitchen stations.
Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Follow proper plate presentation and garnish set up for all dishes.
Handle, store and rotate all products properly.
Always maintain cleanliness and sanitation.
Uphold company safety and sanitation requirements to ensure the health and safety of our employees.
Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment.
Adheres to all kitchen safety protocols and sanitation standards.

Responsibilities

Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables, and other items using the restaurant’s established recipes.
Prepare dishes by cooking in broilers, ovens, grills, and a variety of kitchen equipment.
Assume responsibility for quality of products served.
Master recipes for all kitchen stations.
Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Follow proper plate presentation and garnish set up for all dishes.
Handle, store and rotate all products properly.
Always maintain cleanliness and sanitation.
Uphold company safety and sanitation requirements to ensure the health and safety of our employees.
Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment.
Adheres to all kitchen safety protocols and sanitation standards.
Performs supplementary tasks as deemed necessary for the role.