Cook II

SUMMARY OF POSITION:

Prepares all food items according to standardized recipes. Ensure lines are set and fully stocked with fresh ingredients for each shift. Complete daily side duties in a timely manner, and in quantities appropriate for business volume.

Wage: $18.00 - $20.00 an hour

QUALIFICATION REQUIREMENTS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
• Minimum 5 years’ line experience in a high volume restaurant and/or casino kitchen; or equivalent combination of experience, education and/or training.

EDUCATION/FORMAL TRAINING

• High School or equivalent education

REASONING ABILITY

• Ability to determine and shift priorities quickly
• Ability to solve practical problems and deal with a variety of variables

LANGUAGE SKILLS

• Excellent oral and written communication skills
• Strong interpersonal skills and ability to build positive working relationships
• Able to read, and speak English

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Must be able to obtain and maintain a Gardena City Work permit.
• Must have and maintain California Food Handlers Card
• Serv Safe Certified or be able to pass the Serv Safe Class within first 9 months of employment

PHYSICAL DEMANDS

• Must have ability to safely lift minimum of 20 lbs. without restrictions.
• Requires standing and walking for long periods of time.
• The employee is occasionally required to climb or balance, stoop, kneel, or crouch.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensures preparation of all food items for the grill/broiler, sauté, fry and pantry station.
• Wash and Clean Vegetables
• Marinade Chicken, Soup Stock and Etc.
• Chop, Grind, Slice, bone and Cut Meats
• Prepare Fish and Shellfish to specified recipes
• Mix and Blend Spices as needed
• Sauté Station
• Grill/Broiler Station
• Deep Fryer Station
• Pantry Station
• Prepare all sauces required according to the recipe
• Be able to perform the 6 basic knife cuts
  • Allumette: A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches
  • Large Dice: A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch
  • Medium Dice: A basic knife cut measuring ½ inch × ½ inch × ½ inch
  • Small Dice: A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch
  • Batonnet: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches
  • Julienne: A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
• Be able to perform the knife skills task in the amount of time allotted:
  • Dice a 30 pound case of yellow onions in 25 minutes or less
  • Slice a 20 pound case of squash in 12 minutes or less
• Prepare the daily special item and adjust the daily special if needed.
• Prepare all menu items with minimal re-cooking of items i.e. steaks, fish
• Ensure orders are served in a timely manner to ensure customer satisfaction.
• Check the stock in all stations.
• Consult with the Chef on Duty for any items needed.
• Set up line including all food items, plates, bowls and all sauces and coordinate orders.
• Assist in the breaking down of leftovers as directed including labeling and storage.
• Cleans and maintains stations, refrigerators, and freezers and also cleans according to daily cleaning schedule.
• Adherence to all safety and sanitation codes, policies and procedures.
• Has extensive knowledge of cooking various types of cuisine.
• Has the ability to work stations including prep, pantry, sauté, fry and grill/broiler currently and ability be cross trained for all stations within one year of hire date.