Line Cook

Dumpling Time Palo Alto; Palo Alto (CA); Vor Ort; USD 23.000 - 32.000; Vollzeit

Zusammenfassung

Omakase Restaurant Group is seeking a Line Cook in Palo Alto to join the Back of House. You will execute high-quality dishes in a timely manner, maintain food safety, and follow established recipes.

You will collaborate with Front of House to deliver an exceptional guest experience, support station prep, and keep stations clean. A high school diploma and 2 years of line cook experience are preferred, and English proficiency is required.

Qualifikationen

• High school diploma preferred.
• 2 years of line cook experience in a fast-paced restaurant.
• Must follow recipes and maintain cleanliness.

Aufgaben

• Know all areas of station prep and be willing to teach new staff.
• Ensure quality, speed, accuracy and presentation of finished dishes during service.
• Work collaboratively with Front of House to deliver an exceptional guest experience.
• Maintain clean and orderly working conditions on all cooks’ stations.

Kenntnisse

Teamwork

Food safety

English

Ausbildung

High school diploma

Jobbeschreibung

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

BOH Employees Palo Alto, CA, US

2 days ago Requisition ID: 1077

Salary: $20.00 Annually

Job Title: Line Cook Department: Back of House Reports to: Kitchen Manager Salary: $20/hour + tips Status: Full-time or Part-Time, Non- Exempt

Location (Job Location) :

Company Overview The Omakase Hospitality Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary The Line Cook is a meticulous team player who executes high quality dishes in a timely manner. They have a positive can-do attitude, takes direction well, and practice food safety at all times.

Primary Duties and Responsibilities:

Must know all areas of station prep, and be willing to teach new employees correct preparation methods.

Ensure quality, speed, accuracy and presentation of finished dishes during service.

Work collaboratively with Front of House employees to deliver an exceptional guest experience.

Contribute to a positive work environment that encourages teamwork.

Maintain clean and orderly working conditions on all cooks’ stations

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

High school diploma preferred

2 years of experience as a line cook in a fast paced restaurant (asian cuisine a plus)

Must be able to follow instructions and not deviate from recipes

Strong knowledge of food safety and sanitation

Must be able to understand and be conversant with English

Must be able to maintain professionalism under pressure

Teamwork

Prerequisites for Employment:

Valid California ServSafe Food Handler Certification

Physical Requirements:

The physical demands described here are representative of those that must be met by the Line Cook to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Line Cook is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Lead Line Cook is occasionally required to stoop, kneel, crouch, or crawl.

Must be able to lift and/or move up to 50 pounds, and be able to work in a standing position for long periods of time.

While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. The employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floors may be slippery and wet at certain times during the day. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work area is usually moderate to loud.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.