What are the responsibilities and job description for the Line Cook- Slab- Topanga Social position at Topanga Social @Westfield Topanga?
Located in the gorgeous, new expansion of Westfield Topanga and offering the best of Los Angeles and beyond, Topanga Social is where the Valley comes together to eat, drink, play, and shop.
Topanga Social features over 50,000 square feet of flexible space to gather, eat, meet, chill-out and socialize. The space is designed to be inclusive and dynamic with bars and lounges offering indoor and al fresco options. Topanga Social offers a restaurant collection featuring a wide range of the hottest eateries in LA and celebrity chef-run outlets as well as quieter spots to catch up with friends, conduct informal business meetings, or take a shopping break. With 24 food outlets curated to appeal to all tastes, there is something for everyone to love at Topanga Social.
Position
Line Cook position prepares food to ensure it is properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations.
Reports directly to the Lead Line Cooks, Culinary Supervisors, Sous Chefs, and Executive Chef.
ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
What You'll Do
ENSURE A HIGH-QUALITY OPERATION
• Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
• Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
• Uses established ticket collection procedures during service. Responsible for records from area worked during service periods.
• Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures.
• Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards.
• Operates and maintains kitchen equipment as instructed.
• Assists in production planning, record keeping and reporting as required.
• Reports needed maintenance, faulty equipment or accidents to the Supervisor immediately.
• Attends all in-service and safety meetings.
• Maintains good working relationships with coworkers, customers, administrators and managers.
• Performs job safely while maintaining a clean, safe work environment.
• Performs other duties as assigned by Sous Chefs and Executive Chef.
QUALIFICATIONS
Competency Statement(s)
• Working Under Pressure - Ability to complete assigned tasks under stressful situations.
• Strategic Planning - Ability to develop a vision for the future and create a culture in which the long-range goals can be achieved.
• Resource Management (People & Equipment) - Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel.
• Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.
• Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.
• Communication, Oral - Ability to communicate effectively with others using the spoken word.
• Communication, Written - Ability to communicate in writing clearly and concisely.
