Line Cook

Pita Jungle; Phoenix (AZ); On-site; USD 20,664 - 27,552; Part time

Job summary

A popular restaurant is seeking a part-time Line Cook in Phoenix, AZ. Responsibilities include preparing a variety of dishes while adhering to food safety standards, maintaining a clean workstation, and assisting in food prep as needed. The ideal candidate will possess essential food safety certifications and demonstrate attention to detail. This entry-level position requires the ability to work flexible shifts.

Qualifications

• Must be able to perform essential duties satisfactorily.
• Reasonable accommodations may be made for individuals with disabilities.

Responsibilities

• Prepare food following safety and health regulations.
• Maintain a clean work station.
• Assure quality of products served.
• Assist in food prep during off-peak hours.

Skills

Food safety compliance

Food preparation

Attention to detail

Time management

Education

Food Handler’s Card

Local food safety certification

Local alcohol service certification

Job description

Line Cook

Reports To: General Manager
FLSA Status: Non-Exempt

Summary: A line cook is a person who prepares food to be served to the guests.

Essential Duties and Responsibilities

• Follows food safety and health code regulations.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items using Pita Jungle recipes 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.
• 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, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Completes required tasks within assigned time frames.
• Tracks and reports any food waste.
• Assists in food prep assignments during off-peak periods as needed.
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Cooks only items generated from the restaurant point-of-sale system.
• If a meal is returned for any reason, correct the problem and report the return to the manager.
• Always wears gloves and hair restraints when handling food.
• Maintains hygiene.
• Performs other related duties as assigned by the manager-on-duty.

Competency

• Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent.
• Dependability - Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments.
• Safety and Security - Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Food Handler’s Card
• Local government food safety certification where applicable.
• Local government alcohol service certification where applicable.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Physical Demands

While performing the duties of this job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to use hands to finger, handle, or feel and taste or smell. The employee is occasionally required to sit; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus. Stamina to work up to 40 hours each week, more if needed. Be able to work open, mid, and close shifts as required.

Senior Level

Entry level

Employment Type

Part-time

Job Function

Management and Manufacturing

Industry

Restaurants