Cook III

ADP, Inc.; San Francisco (CA); On-site; USD 34,000 - 55,000; Full time

Job summary

ADP, Inc. in San Francisco, CA is seeking a Cook III for full-time back-of-house work in a fast-paced fine dining setting. The role reports to the Executive Chef and requires leadership on the line during service.

Candidates should have three years of line and fine dining experience; a culinary degree or related hotel/restaurant background is preferred; must maintain hygiene and safety standards and train new staff when needed.

Qualifications

• 3+ years of line and fine dining experience required.
• Culinary degree or related hotel/restaurant background preferred.
• Must hold a valid food handlers’ card.

Responsibilities

• Communicate effectively with kitchen staff.
• Manage line during service and maintain high standards.
• Ensure food is cooked to specified quality and portion sizes.
• Maintain hygiene and cleanliness throughout the shift.
• Assist with training new employees
• Follow safety procedures and closing checklists

Skills

Refined verbal communication skills

3+ years of line and fine dining

Multiple stations in kitchen

Mobility and prolonged standing

Education

High school diploma or equivalent (desirable)

Culinary degree or related hotel/restaurant experience

Job description

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

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