Line Cook

Jyan Isaac Bread; Los Angeles (CA); On-site; USD 25,000 - 34,000; Full time

Benefits offered by this job

Tips

Life insurance

Dental insurance

Health insurance

Vision insurance

Job summary

Jyan Isaac Bread is seeking a line cook to accurately prepare meats, seafood, vegetables and other items for cooking, ensuring quality and proper portions. You will work across broilers, ovens and grills, maintain clean stations and follow health guidelines.

Responsibilities include stocking, plating, garnishing, and assisting with closing duties. A minimum of 2 years in a kitchen and a Food Handlers permit are expected for this role.

Qualifications

• High school diploma or equivalent.
• A minimum of 2 years of kitchen preparation and cooking experience.
• Ability to clearly communicate with managers, kitchen and dining room staff.
• Food Handlers permit on file.

Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking.
• Maintains quality, portion sizes and kitchen rules.
• Stocks and maintains sufficient levels of food at line stations.
• Prepares items for various cooking methods and ensures proper plate presentation.
• Follow sanitation guidelines and closes the kitchen properly.

Skills

Communication

Teamwork

Attention to detail

Food safety

Education

High school diploma or equivalent

Job description

Benefits:

• Tips
• Life insurance
• Dental insurance
• Health insurance
• Vision insurance

Job Purpose:

Accurately and efficiently cook meats, fish, vegetables, soups, salads and other 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 menu item plates.

Duties & Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Preps, stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Follow sanitation guidelines set forth by Health Department
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Qualifications:

• High school diploma or equivalent.
• A minimum of 2 years of experience in kitchen preparation and cooking.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Food Handlers permit on file

Working Conditions and Expectations:

• Work schedule will may vary between early morning to late evening, weekends and holidays
• Shifts will range from 6 - 8 hours and you may at times be asked to work overtime
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Respectful to all guests that have chosen to dine in our restaurants.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Follow safety and sanitation rules and laws at all times
• Always act in the best interest of the restaurant, fellow employees and guests.
• Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

Physical Requirements:

• Be able to reach, bend, stoop and frequently lift up to 20 - 50 pounds.
• Repetitive tasks with few breaks
• Be able to work in a standing position for up to 8 hours.