What are the responsibilities and job description for the Line Cook position at Zen Kitchen & Bar?
Reports To:
Executive Chef
Sous Chef
Job description
Join us!
Opening our new restaurant in Down Town New Pork Richey !
Be part of a new team with Chef Victor Wang at Zen Kitchen & Bar. Chef Victor has over 20 years sucess with his last restaurant in New Port Richey . Be part of history in the making!
Hiring full time line & Grill cooks, must be able to work Grill and Fryer. Work well with others, follow directions. Experince as a grill or line cook. Must be able to work full time. Night shifts, Day Shifts and weekends. 9am to 4pm & 3pm to 11pm.
Also hiring experienced prep-cooks. Full time both AM and PM shifts
Job Qualifications
professional cooking and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures.
Previous prep or line cook experience
Ability to work alone or with a team
Confident under pressure
Pay is based on experience.'
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Work Location:
- One location: Grand Blvd New Port Richey
This Job Is:
- A “Fair Chance” job (you or the employer follow Fair Chance hiring practices when performing background checks)
- Open to applicants who do not have a high school diploma
Work Remotely
- No
Job Type: Full-time
Salary: Based on experience
Benefits:
- Paid training
Physical setting:
- Fine dining restaurant
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift
Weekly day range:
- Monday to Friday
- Rotating weekends
- Weekends as needed
Duties, General:
The Line Cook prepares food for service, sets up the cooking line, and prepares food in designated stations to fill customer orders. The Line Cook is responsible to maintain clean and sanitary work areas, and to clean the food prep areas after the meal period.
Duties, Specific:
- Adheres to schedule policies and arrives for work at the specified time.
- Records starting time according to the established time clock procedures.
- Adheres to policies regarding proper work uniform
- Prepares food for service according to assignment by the Executive/Sous Chef
- Follows all written, established recipes.
- Sets up cooking line to accommodate projected sales for the meal period.
- Cooks food to customer order, according to established recipes and procedures.
- Provides excellent and cooperative service to dining room staff.
- Maintains clean and sanitary work areas throughout the meal period.
- Returns unsold food items to overnight storage, according to established procedures.
- Assures that the food prep areas and related floor areas are properly clean and ready for the next meal period.
- Records shift ending time according to time clock procedures.
- Any and all duties as assigned by the Owner, Director of Operations or Executive/Sous Chef.
Profit responsibility:
The Line Cook’s responsibility to the profitability of the restaurant includes, but is not limited to:
- Maintaining security of storage areas to eliminate theft and spoilage
- Following written recipes and procedures
- Cooking accuracy to eliminate waste
- Careful handling of service ware to avoid breakage
- Following good sanitary and safety practices
Machine Skills:
The incumbent must be able to operate a calculator, computer, and computerized cash register system, as well as other machinery normally found in a restaurant
