Cook III

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 - $22.00 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 a 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, etc.
• Chop, grind, slice, bone, and cut meats.
• Prepare fish and shellfish to specified recipes.
• Mix and blend spices as needed.
• 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 breaking down leftovers as directed including labeling and storage.
• Clean and maintain stations, refrigerators, and freezers and also clean according to daily cleaning schedule.
• Adhere to all safety and sanitation codes, policies, and procedures.
• Have extensive knowledge of cooking various types of cuisine.
• Have the ability to work stations including prep, pantry, sauté, fry, and grill/broiler currently and ability to be cross-trained for all stations within one year of hire date.
• Perform all other work-related duties as assigned by the Food and Beverage Management.