Line Cook

TKS Restaurants; La Habra (CA); On-site; USD 26,000 - 28,000; Full time

Job summary

TKS Restaurants in La Habra, CA is seeking a kitchen supervisor to manage day-to-day operations, ensure quality, control inventory, and maintain a clean, sanitary work area.

Two years in a high-volume kitchen and proficiency with Word and Excel are required; candidates must be eligible to work in the United States. The role involves supervising line cooks, monitoring portions, and coordinating with suppliers in a fast-paced environment.

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 or a professional diploma in food services management.

Responsibilities

• Oversee and coordinate activities of food preparation and purchasing.
• Follow recipes and control portions and presentation as per standards.
• Oversee kitchen staff and ensure cleanliness of kitchen and equipment.
• Inventory, storage, and distribution of food and supplies.
• May set prices for items with supervisor’s approval.
• Track and report food waste.

Skills

High-volume kitchen experience

Leadership

Food safety knowledge

Communication

Teamwork

Education

High school diploma or GED

Professional diploma in food services management

Tools

Microsoft Word

Excel

Job description

About this position

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

To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential function so of the job.

• 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.
• Manually manipulate food.
• Reach outward
• Reach above shoulder

Direct reports

Salary Information

$19 - $20Hourly Wage