Line Cook

TKS Restaurants; Fremont (CA); On-site; USD 25,000 - 36,000; Part time

Job summary

TKS Restaurants in Fremont, CA is seeking a part-time Line Cook to support day-to-day kitchen operations, follow recipes, and maintain a clean, sanitary work area. The role emphasizes quality control, portioning, and timely service in a fast-paced setting.

You will oversee line cooks under supervision, manage inventory, assist with purchasing, and help standardize recipes to maximize servings while controlling costs.

Qualifications

• Two years’ experience in a high-volume kitchen.
• Must be comfortable with MS Word and Excel.
• Must have a HS diploma or GED or a professional diploma in food services management.

Responsibilities

• Oversee and coordinate activities of food preparation and purchases.
• Follow recipes, controls, portions and presentation specifications.
• Specify servings to control portion costs in a sanitary, timely manner.
• Oversee kitchen staff and ensure cleanliness of kitchen and equipment.
• Oversee line cooks and ensure appearance standards.
• Inventory, storage and distribution of food and supplies.
• Purchase food and kitchen supplies as needed.
• May set prices with supervisor approval.
• Plan, change and standardize recipes to increase servings with approval.
• Track and report food waste.
• Prepare and portion foods; utilize leftovers and surpluses.

Skills

Ingredients knowledge

Positive attitude

Teamwork

Communication

Accuracy

Customer service

Initiative

Relationship building

Valid driver\'s license

Eligible to work in the US

Education

High school diploma or GED

Professional diploma in food services management

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 Fremont - Gateway, Fremont, CA, US

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.