Lead Line Cook

The Pleasure Principle™ Supper Club & Dining Events; Alameda (CA); On-site; USD 60,000 - 80,000; Part time

Job summary

A leading dining events company in Alameda is seeking a Line Cook to join their team. The role involves preparing a variety of dishes, maintaining kitchen standards, and managing inventory. Ideal candidates will have significant kitchen experience and a passion for culinary arts. This position offers flexible hours and the opportunity to work in a vibrant environment that celebrates diversity.

Benefits

Referral program

Tips

Qualifications

• 5 years cooking/baking experience or kitchen experience.
• Ability to implement and follow standard kitchen etiquette.
• Strong attention to detail.

Responsibilities

• Setting up and stocking stations with necessary supplies.
• Preparing food for service and cooking menu items.
• Maintaining cleanliness and safety in the kitchen.

Skills

Attention to Detail

Standard Kitchen Etiquette

Inventory Management

Education

ServSafe Certification

Job description

The Pleasure Principle Supper Club & Dining Events Alameda, CA

4 days ago Be among the first 25 applicants

Direct message the job poster from The Pleasure Principle Supper Club & Dining Events

THE PLEASURE PRINCIPLE LINE, PREP & SOUS COOK Description

We are a proudly Black woman owned and operated enterprise. We highlight, collaborate with and honor foodies, artists, activists, community members, and innovators, who love, love, love what they do. We also value working with and amplifying the work of our BIPOCLGBTQ+ community members. We believe that each team member makes a significant contribution to our success, and being open to ideas and continually improving is a fundamental part of how we work.

Under the direction of the Kitchen Coordinator and or General Manager, the Line Cook will plan, organize, coordinate and implement the daily operations and activities of our production kitchen facility; assure timely planning and efficient preparation and serving of delicious foods and a la carte items; maintain the production kitchen facility in an orderly, safe and sanitary condition; inventory, estimate food and supplies quantities;

ESSENTIAL DUTIES AND RESPONSIBILITIES

Responsibilities

• Setting up and stocking stations with all necessary supplies
• Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Wash, cut, slice, grate, mix and assemble food items and ingredients
• Cook menu items in cooperation with the rest of the kitchen/Retail staff
• Prepare and prep menu items and serve to FOH as orders come
• Stock inventory prepare monthly stock counts and Inventory Management Controls
• Order all raw goods, supplies, and materials
• Prep and prepare and package sandwiches, bowls, salads, bake goods, granola
• Adhere to OSHA and Local County Health guidelines and maintain a standard of cleanliness
• Overseeing the delivery of projects and making adjustments as necessary to ensure they are delivered to specifications and high standards
• Plan, organize, coordinate and implement the daily operations and activities of the central kitchen facility
• Organize, coordinate and assist in the preparation of food in sufficient quantities for serving multiple sites and sending out to other sites
• Plan daily, weekly and monthly menu food orders within well established guidelines; review recipes and menus and estimate needed ingredients and time required for the preparation of food
• Other duties as assigned
• Understand and follow oral and written directions.
• Operate and maintain a variety of commercial food services appliances and equipment such as slicers, large mixers, graters, grinder, pack-out machine, knives in a safe and sanitary manner.
• Maintain food service facilities, equipment and utensils in a clean and sanitary condition.
• Order and estimate food quantities of food items for preparation.
• Sanitation practices related to the handling and serving of food.
• Work Environment: Indoor/Kitchen environment.
• Subject to heat from ovens and cold from freezers.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Standing for extended periods of time.
• Hearing and speaking to exchange information.
• Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.
• Dexterity of hands and fingers to operate food service equipment.
• Reaching overhead, above shoulders and horizontally.
• Bending at the waist, kneeling or crouching.
• Seeing to monitor food quality and quantity.

Qualifications:

• 5 years cooking/ baking experience or kitchen experience (home cooks are welcome to apply)!
• Ability to implement and follow “standard” kitchen etiquette; knowledge and use of kitchen lingo and terms (English & Spanish language primarily)
• Able to meet all scheduling commitments
• Able to anticipate the needs of other team members in the kitchen and proactively work to meet those needs and collaborate
• Strong attention to detail
• Inventory Management and Cost Controls
• ServSafe Certification and other relevant Kitchen Management Certifications as needed.

We are looking forward to hearing from you.

Job Types: Contract, Part-time

Pay: $23.00 - $30.00 per hour

• Referral program

Physical Setting:

• Upscale/casual restaurant

Schedule:

• Night shift
• Weekend availability

Supplemental Pay:

• Tips

Ability to commute/relocate:

• Oakland, CA 94601: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Kitchen: 4 years (Required)
• Day Shift (Preferred)
• Night Shift (Required)

To apply for this position, please submit your resume to: [e-mail]

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

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