Line cook

Torsap Thai Kitchen; Longview (WA); On-site; USD 23,074 - 30,307; Part time

Benefits offered by this job

401(k)

401(k) matching

Employee discount

Flexible schedule

Health insurance

Paid sick time

Job summary

Torsap Thai Kitchen in Longview, Washington, seeks a Line Cook to prepare a variety of dishes, ensuring high quality and adherence to safety standards. This part-time role offers $16.75 - $22.00 per hour with expected hours of 10-16 per week. Candidates must have at least 2 years of experience in cooking and food preparation. Benefits include 401(k) matching, employee discounts, health insurance, and a flexible schedule.

Qualifications

• Minimum 2 years of experience in a kitchen environment.
• Knowledge in safe food handling and hygiene procedures is essential.

Responsibilities

• Cook and prepare a variety of food items.
• Ensure food is stored and cooked at the correct temperatures.
• Inspect and maintain food preparation areas for safety.

Skills

Food preparation

Cooking techniques

Food safety practices

Inventory management

Tools

Commercial use blenders

Deep fryers

Cutting machinery

Job description

Job Title

Line Cook

Reports To

Kitchen Manager

Job Summary

Cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Activities & Responsibilities

• Promote, work, and act in a manner consistent with the mission of The Office 842: creating exceptional guest experiences
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental Responsibilities

• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keep records and accounts.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Other duties as assigned

Tools & Technology

• Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutting machinery
• Domestic knives (cimeter knives, filet knives, utility knives)
• Food safety labeling systems
• Smartphone for communication and schedule apps

Job Information

Job Type: Part-time | Pay: $16.75 - $22.00 per hour | Expected hours: 10 – 16 per week

Benefits

• 401(k)
• 401(k) matching
• Employee discount
• Flexible schedule
• Health insurance
• Paid sick time

Experience Level

• 2 years

Restaurant Type

• Bar
• Casual dining restaurant

Shift

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Weekly Day Range

• Every weekend
• Monday to Friday
• Weekends as needed