Line Cook

Poultry Science Association; Scottsdale (AZ); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated line cook to join their dynamic kitchen team. In this role, you will be responsible for preparing a variety of dishes, including salads, pizzas, and appetizers, while adhering to high standards of quality and safety. You will thrive in a fast-paced environment, showcasing your ability to multi-task and work collaboratively with fellow team members. This opportunity not only allows you to enhance your culinary skills but also to contribute to a culture that values teamwork and excellence. If you are passionate about food and eager to grow in your culinary career, this position is perfect for you!

Qualifications

• Certification in food handling is required for this role.
• Ability to lift up to 50 lbs and work on feet for long hours.

Responsibilities

• Prepare salads, pizzas, appetizers, and pastas while maintaining cleanliness.
• Assist team members and ensure quality of food products served.
• Follow proper cooking methods and portion sizes consistently.

Skills

Food preparation

Multi-tasking

Teamwork

Time management

Knowledge of cooking methods

Food safety compliance

Physical stamina

Education

Food handler certification

Tools

Kitchen equipment

Job description

Description

Summary

The purpose of this position is to accurately and efficiently prepare salads, pizzas, appetizers, and pastas, as well as prepare and portion food products prior to cooking while mirroring Picazzo’s standards that align with our Core Values, Mission Statement, and Culture. Line cooks are responsible for positive team interactions while maintaining a clean and safe workstation and assisting team members when necessary.

At all times, line cooks are expected to perform multiple duties in the areas of food and final plate preparation, including plating and garnishing of cooked and prepared items and utilizing appropriate garnishes and presentation techniques. Line cooks are expected to be quick and self-motivated to be a part of a team.

Responsibilities

1. Able to multi-task in a fast-paced environment.
2. Maintains a sense of urgency throughout the shift.
3. Acts as a true team member and recognizes areas to be helpful and supportive to other staff members.
4. Adheres to proper side-work duties, policies, and health department requirements.
5. Food handler certification within the county of employment.
6. Able to work on feet for long hours.
7. Ability to lift up to 50 lbs.
8. Filling in for absent staff as needed.
9. Adhere to grooming and appearance standards consistently.
10. Makes efforts to improve overall menu knowledge.
11. Prepares a variety of products such as meat, seafood, poultry, vegetables, and other food items for cooking in ovens, grills, sauté burners, and a variety of other kitchen equipment.
12. Assumes 100% responsibility for the quality of products served.
13. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
14. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
15. Portions food products prior to cooking according to standard portion sizes and recipe specifications.
16. Maintains a clean and sanitary workstation area including tables, shelves, grills, pasta cookers, sauté burners, deck ovens, and refrigeration equipment.
17. Prepares items for grilling, sautéing, or other cooking methods by portioning, chopping, dicing, blending, seasoning, and/or marinating.
18. Follows proper plate presentation and garnish setup for all dishes.
19. Handles, stores, and rotates all products properly.
20. Assists in food prep assignments during off-peak periods as needed.
21. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
22. Attends all scheduled employee meetings and brings suggestions for improvement.
23. Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.