What are the responsibilities and job description for the Executive Chef position at MISSION ON FIRE?
Job Summary
The Line Cook role at MISSION ON FIRE is a key position in our culinary team. We are seeking a highly skilled and experienced individual to join our kitchen staff.
In this role, you will be responsible for preparing food to order according to our recipes, procedures, and quality expectations. You will maintain the cleanliness of kitchen work areas and equipment, and ensure that all food handling, storage, receiving, stocking, and rotating procedures are followed.
Main Responsibilities:
Accountabilities:
Requirements:
The Line Cook role at MISSION ON FIRE is a key position in our culinary team. We are seeking a highly skilled and experienced individual to join our kitchen staff.
In this role, you will be responsible for preparing food to order according to our recipes, procedures, and quality expectations. You will maintain the cleanliness of kitchen work areas and equipment, and ensure that all food handling, storage, receiving, stocking, and rotating procedures are followed.
Main Responsibilities:
- Maintain, stock, restock, clean, and organize work area.
- Prepare food according to recipes, procedures, and standards within allowable time guidelines.
- Respond to all guests' special requests.
- Clean and maintain workspace.
- Follow sanitation and safety standards.
- Safely operate and maintain cleanliness of equipment (slicer, mixer, etc.).
- Practice proper and safe food handling, storage, receiving, stocking, and rotating procedures.
- Other assigned duties from the culinary staff.
Accountabilities:
- Prepare food items to recipe with regard to quality, consistency, and time standards.
- Ensure all cleanliness, sanitation, and safety standards are maintained.
- In doing so, continue to create new business and avoid guest complaints.
- Additional accountabilities include but are not limited to 'Site Specific Duties'
Requirements:
- Able to read and understand English.
- Able to lift and carry up to 40 pounds (bags/boxes) and carry short distances.
- Able to stand and walk during 8-10 hour shift.
- Understands hazards include but are not limited to cuts, burns, slips, trips, and falls.
- Able to work closely with other staff at a fast pace, under pressure, maintaining quality standards.
- Able to interact verbally with other line positions.
- Able to work closely with other staff members, often in confined areas.
- Able to complete additional tasks assigned by management.
- Able to meet all standards for safe food handling.
- Able to work at approximately 36-inch table/stove and reach in approximately 36 inches.
- Able to reach (up to 6 feet overhead), bend, stoop, and wipe.
- Have experience and knowledge of kitchen equipment, including but not limited to knives, slicer, salamander, stove, oven, mixer, and Robot Coupe.
