Culinary II

Hours/Days: 9 am - 5 pm, 10 am - 6 pm, 12 pm - 8 pm, 3 pm - Close. Monday - Sunday with two days off.

Two years of cooking experience minimum

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  Summary of the main function/purpose of the position:

To be completely customer-focused by consistently exceeding guest expectations of guest service by maintaining a positive, friendly, and effective approach. They are responsible for food preparation as well as proper presentation of all dishes in allocated areas, ensuring all guests receive exceptional service and high-quality dishes. A line cook is also responsible for obtaining experience and knowledge of all outlets as well as compliance with the company’s food and beverage legal requirements.

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  Key Principal duties/responsibilities:

• Be fully prepared for all service and preparation of the Laguna's menus
• To ensure everything is in place for forecasted demand
• Control food portions by restaurant's profitability
• Keep a record of temperature checks on all food and in storage to ensure statutory requirements are met
• Maintain food storage correctly by rotating to meet food safety protocols
• Keep food wastage to a minimum
• Maintain high standards of company policies in terms of personal appearance and safe and hygienic working practices.
• To assist in the training of new employees
• Practice safe and correct usage of all kitchen equipment
• Report all damages of wear and tear of equipment in your work area.
• Assistance with all cleaning duties such as; mopping, sanitizing, trash, etc.
• To be fully aware of all food safety regulations and requirements
• Attend training and meetings when required
• Be in complete compliance with company rules and regulations as identified in the company handbook
• Help when cooking III, Kitchen Supervisor, and Chefs required
• Assist in putting away and storing all freezer, produce Etc.

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  Accountability: Areas in which the position is accountable/responsible:

• Work with coworkers as a team, front, and back of the house
• Follow all of the company’s non-negotiables and Mission, vision, and values

Line cooks are to have passion, respect, excellence, motivation, enthusiasm, and reliability

V. Educational and/or equivalence in experience requirements:

Specialized or technical educational requirements:

Certification or licensing requirements:

VI. Specialized equipment or machines used in the course of the duties of the position.

• Grill
• Oven
• Slicer
• Knife skills
• Dishwasher
• Food thermometer

VII. Physical demands: (specifics to the job itself)

• Constant standing over a long period.
• Be able to lift 40-50lb

VIII. Work Environment:

• Hot working areas
• Kitchen