Line Cook

TKS Restaurants; Cerritos (CA); On-site; USD 28,000 - 30,000; Part time

Job summary

The Line Cook position at TKS Restaurants in Cerritos, CA offers part-time hours and an hourly wage between $20.00 and $22.00. You’ll contribute to day-to-day kitchen operations, ensure quality, and support inventory control in a fast-paced environment.

Candidates should have at least two years of high-volume kitchen experience, be proficient with MS Word and Excel, and possess a high school diploma or GED (or higher in food services management).

Qualifications

• Minimum two years’ experience in high-volume kitchen.
• Must be comfortable with Microsoft Word and Excel.
• Must have a high school diploma or GED; professional diploma in food services management.

Responsibilities

• Oversee and coordinate food preparation (kitchen, pantry, and storeroom) and purchases of food and kitchen supplies.
• Follows recipes, controls, portions, and presentation specifications as set by the restaurant.
• Specify number of servings to be made to control portion costs in a sanitary and timely manner.
• Oversee kitchen staff, ensure cleanliness of kitchen and equipment.
• Oversee line cooks, taste and observe food to ensure appearance standards.

Skills

Positive attitude

Able to work well with others

Communication

Customer oriented

Initiative

Relationship building

Accuracy

Valid driver's license

Education

High school diploma or GED

Food services management diploma

Tools

Microsoft Word

Microsoft Excel

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.

Line Cook

Part Time Cerritos, Cerritos, CA, US

Salary Range: $20.00 To $22.00 Hourly

Job purpose

To participate in day to day kitchen
operations by controlling quality of food, labor, inventory of product and flow
of kitchen. Maintain a clean and
sanitary work area.

Essential Functions

• Oversee and coordinates
  activities of food preparation (kitchen, pantry, and storeroom) and purchases
  food and kitchen supplies.
• Follows recipes, controls,
  portion, and presentation specifications as set by the restaurant
• Specify number of servings
  to be made from any vegetable, meat, beverage, and dessert to control portion
  costs in a sanitary and timely manner.
• Oversee kitchen staff,
  ensure cleanliness of kitchen and equipment.
• Oversee line cooks, tastes,
  smells, and observes food to ensure recipes are appearance standards.
• Inventory, storage, and
  distribution of food and supplies.
• Purchases food and kitchen
  supplies as needed.
• May set prices to be
  charged for items with direct supervisor’s approval.
• May plan, change, and
  standardize recipes to increase number of servings prepared with direct
  supervisor’s approval.
• Track and report any food
  waste.
• Prepare and portion foods, and utilize food surpluses and
  leftovers.

Qualifications

Minimum two years’ experience in high
volume kitchen. Must be comfortable with
Microsoft word and excel. Must have a
high school diploma or GED equivalent, a professional diploma or food services
management.

Qualifications include:

• Knowledge
  of ingredients and kitchen equipment
• Positive
  attitude
• Able
  to work well with others
• Ability
  to actively attend to, convey and understand the comments and questions of
  others.
• Accuracy
  – ability to perform work accurately and thoroughly
• Communication,
  Oral – Ability to communicate effectively with others using the spoken work.
• Customer
  Oriented – Ability to take care of the customers’ needs while following company
  procedures.
• Initiative
  – Ability to make decisions or take actions to solve a problem or reach a goal.
• Relationship
  building – Ability to effectively build relationship with customers and
  co-workers.
• Must
  possess a valid driver’s license.
• Must
  be eligible to work in the United States.

Working conditions

Fast paced environment that can be
extremely hot and cold at various times. Present around sharp objects, hot surfaces and in areas where the floor
may be wet or slippery at times.

Physical requirements

• Required
  to work on your feet and stand for 8 hours a day.
• Pick
  up 50 lbs or less on a regular base.