Cook III

MXB Battery Operations LP; San Francisco (CA); Sur place; USD 60 000 - 80 000; Plein temps

Résumé du poste

MXB Battery Operations LP in San Francisco, CA seeks a Cook III to join the Back of House team. This full-time, non-exempt position requires strong communication and at least three years of line and fine dining experience.

Candidates should have basic to intermediate cooking skills (soups, sauces, stocks, frying, broiling), and may assist or direct staff in the supervisor's absence. A culinary degree or related hotel/restaurant experience is preferred.

Qualifications

• This culinary position requires at least three years of previous line and fine dining experience.
• Culinary degree or related hotel/restaurant experience preferred.
• Candidates should be able to perform all basic and intermediate cooking skills including soups, sauces, stocks, frying, broiling.
• May be required to direct in the supervisor's absence.

Responsabilités

• Effectively communicate with other members of the kitchen staff.
• Remain calm while multi-tasking.
• Report to duty punctually, wearing the correct uniform.
• Run the line during service, ensuring high standards and polite communication between sections.
• Produce menu items for service in coordination with other departments, maintaining quality and portion sizes.
• Monitor dish quality and presentation to meet high standards.
• Maintain hygiene and cleanliness following routines and procedures.
• Observe health and safety policies and company rules.
• Assist with training of new employees.
• Prepare ingredients, portion, chop, and store food.
• Close kitchen correctly and follow closing checklists.
• Maintain temperature and safety of appliances and food.

Connaissances

Verbal communication

Line cook experience

Culinary degree

Multiple stations in kitchen

Food safety knowledge

Physical stamina

Team player

Attention to hygiene

Maths for recipes

Food handlers card

Sense of smell/taste

Formation

Culinary degree

High school diploma or equivalent

Description du poste

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook III

Full Time San Francisco, CA, US 1 Attachments

10 days ago Requisition ID: 1099

Position: Cook III

Status: Non-Exempt

Department: Back of House

Reports To: Executive Chef

Primary Responsibilities

This culinary position requires good communication skills as well as at least three years of previous line and fine dining experience. A Culinary degree or related hotel/restaurant experience preferred. Candidates should be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying, broiling. This person may be required to give direction in the supervisor's absence.

• Effectively communicate with other members of the kitchen staff.
• Remain calm while multi-tasking.
• Report to duty punctually, wearing the correct uniform.
• Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite.
• Produce menu items for service co-coordinating with other departments, maintaining the high standards and always adhering to the spec to achieve the correct quality, appearance and portion size.
• Monitor the quality and presentation of dishes so that only those, which meet our high standard, are served to our members and guests.
• Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures.
• Observe the company’s fire plan and health safety policy.
• Observe the rules and procedure of the company.
• Carry out any other reasonable duty that may be requested by a manager.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Assist with the training of new employees
• Cover, date and correctly store all food items as per safe food-handling procedures.
• Inform chef in advance of likely shortages
• Ensure the correct temperature of food to make it attractive and taste
• Taste all food items for quality purpose before serving
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Test foods to determine if they have been cooked sufficiently.
• Sets up and stocks stations with all necessary supplies, notifies Chef in advance of likely shortages.
• Check and ensure the correctness of the temperature of appliances and food.
• Prepare meat, fish, vegetables and desserts in accordance with specified recipes.
• Maintain safety and cleanliness of work area.
• Effectively communicate with other members of the kitchen staff.

Qualifications

• Refined verbal communication skills.
• 3+ years of previous line experience preferred.
• Culinary degree or related restaurant/hotel experience is preferred.
• Candidates should be able to perform all basic and intermediate cooking skills of the Cook II position.
• Able to work multiple stations in the kitchen.
• Requires moderate supervision and training.
• A true desire to satisfy the needs of others in a fast-paced environment.
• Sufficient math skills to work through recipes, ingredients, calculating recipe amounts, and figuring portion size.
• Must hold a valid food handlers’ card.
• Knowledge of health and safety rules in a kitchen
• Manual dexterity able to operate cutting tools and kitchen utensils
• A team player with good communication skills
• Patient with an ability to stay positive under pressure
• High school diploma or equivalent is desirable; Training from a culinary school will be an asset
• Must be able to maneuver through all areas of the property.
• Must be able to tolerate varying noise levels, temperature, and illumination and air quality.
• Requires mobility and prolonged standing and sitting.
• Requires lifting at least 50 lbs.
• Occasionally pushes, pulls and/or slides furniture or product.
• Requires hand-eye coordination and manual dexterity.
• Must be able to respond to visual or aural cues.
• Requires normal sense or smell, taste, touch and sound.

Attachments (1)

At-Will Employment, EEO, Reasonable Accomodations (For Job Postings).pdf