What are the responsibilities and job description for the LINE COOK position at FASTER CARRIER CO?
Benefits:
- Competitive salary
- Employee discounts
- Flexible schedule
- Opportunity for advancement
- Paid time off
- Training & development
JOB OBJECTIVE
The objective of the LINE COOK position at OCEAN GRILL & BAR is to ensure the efficient operation of the kitchen and guarantee the quality and consistency of the dishes served to customers.
The objective of the LINE COOK position at OCEAN GRILL & BAR is to ensure the efficient operation of the kitchen and guarantee the quality and consistency of the dishes served to customers.
MAIN FUNCTIONS AND RESPONSIBILITIES
• Responsible for preparing the necessary ingredients for menu dishes, following the restaurant’s recipes and standards. This includes cutting, chopping, marinating, seasoning, and performing other prep tasks as needed.
• Cook dishes according to the specifications established by the chef or the restaurant's menu. Must control temperatures, cooking times, and presentation to ensure dishes are served properly.
• Collaborate with other kitchen team members, such as the chef, kitchen assistants, and dishwashers, to ensure a smooth and efficient operation.
• Keep the workstation clean and organized at all times, and comply with the hygiene and food safety standards established by the restaurant and health authorities.
• Maintain inventory records of ingredients and notify the chef when it is necessary to restock certain items.
• Uphold the restaurant's quality standards in every dish prepared. This involves ensuring the food is fresh, properly cooked, and attractively presented.
• Follow kitchen safety procedures to prevent accidents and injuries for both themselves and other team members. This includes proper handling of knives, kitchen equipment, and cleaning chemicals.
• During high-volume periods, such as peak hours or special events, must be able to work under pressure and remain calm while continuing to produce high-quality dishes efficiently.
• Responsible for preparing the necessary ingredients for menu dishes, following the restaurant’s recipes and standards. This includes cutting, chopping, marinating, seasoning, and performing other prep tasks as needed.
• Cook dishes according to the specifications established by the chef or the restaurant's menu. Must control temperatures, cooking times, and presentation to ensure dishes are served properly.
• Collaborate with other kitchen team members, such as the chef, kitchen assistants, and dishwashers, to ensure a smooth and efficient operation.
• Keep the workstation clean and organized at all times, and comply with the hygiene and food safety standards established by the restaurant and health authorities.
• Maintain inventory records of ingredients and notify the chef when it is necessary to restock certain items.
• Uphold the restaurant's quality standards in every dish prepared. This involves ensuring the food is fresh, properly cooked, and attractively presented.
• Follow kitchen safety procedures to prevent accidents and injuries for both themselves and other team members. This includes proper handling of knives, kitchen equipment, and cleaning chemicals.
• During high-volume periods, such as peak hours or special events, must be able to work under pressure and remain calm while continuing to produce high-quality dishes efficiently.
REQUIREMENTS
Experience:
1 to 2 years of experience in the role.
Experience:
1 to 2 years of experience in the role.
Competencies:
- Culinary skills
- Communication and conflict resolution skills
- Food safety knowledge
- Organization and time management
- Teamwork
- Adaptability
- Attention to detail
- Ability to work under pressure
- Passion for gastronomy
Education:
Completion of culinary school or a culinary training program, including basic cooking techniques and food management.
Completion of culinary school or a culinary training program, including basic cooking techniques and food management.
Certifications:
Food Safety Certification
Food Safety Certification
Special Knowledge:
- Basic culinary knowledge
- Ingredient knowledge
- Food safety knowledge
- Menu recipe knowledge
- Kitchen equipment knowledge
- Specific cooking techniques knowledge
- Knowledge of diets and dietary restrictions
- Knowledge of ingredient seasonality
- Knowledge of plate presentation
English: Preferably
Salary : $13 - $15
