Line Cook

ADP, Inc.; Santa Clara (CA); On-site; USD 26,000 - 28,000; Part time

Job summary

ADP, Inc. in Santa Clara, CA is seeking a Line Cook for a part-time position to support day-to-day kitchen operations, ensuring quality and efficient service.

You will follow recipes, manage portions, and oversee line cooks while maintaining a clean, sanitary workspace in a fast-paced environment. A minimum of two years in a high-volume kitchen and a HS diploma are required.

Qualifications

• Two years of experience in a high-volume kitchen.
• Proficiency with Microsoft Word and Excel.
• High school diploma or GED; professional diploma in food services management preferred.

Responsibilities

• Oversee and coordinate food preparation and purchases.
• Follow recipes and control portions and presentation.
• Ensure kitchen cleanliness and safety; supervise line cooks.
• Manage inventory and storeroom activities; monitor food waste.

Skills

Positive attitude

Teamwork

Communication

Attention to detail

Education

High school diploma or GED

Food services management diploma

Tools

Microsoft Word

Excel

Job description

Line Cook

Part Time Santa Clara, CA, US

3 days ago Requisition ID: 1409

Salary Range: $19.00 To $20.00 Hourly

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.