Line Cook

TKS Restaurants; Sugar Land (TX); On-site; USD 18,000 - 26,000; Full time

Job summary

TKS Restaurants in Sugar Land, TX, seeks an experienced kitchen supervisor to manage daily operations, ensure quality and portion control, and supervise staff in a fast-paced setting.

The role involves inventory, recipe planning, waste tracking, and maintaining sanitary standards with attention to cost control and customer satisfaction.

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; a professional diploma or food services management.
• Must be eligible to work in the United States and possess a valid driver’s license.

Responsibilities

• Oversee and coordinate activities of food preparation and purchases.
• Follow recipes, controls, and presentation specifications.
• Specify servings to control portion costs.
• Oversee kitchen staff and ensure cleanliness of kitchen and equipment.
• Oversee line cooks and monitor appearance standards.
• Inventory, storage, and distribution of food and supplies.
• Purchase food and kitchen supplies as needed.
• May set prices with supervisor’s approval.
• May plan, change, and standardize recipes to increase servings.
• Track and report food waste.
• Prepare and portion foods and utilize surpluses and leftovers.

Skills

Knowledge of ingredients

Positive attitude

Teamwork

Communication

Customer oriented

Initiative

Relationship building

Driver's license

Education

High school diploma/GED

Food services management diploma

Tools

Microsoft Word

Microsoft Excel

Job description

About this position

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.
• Manually manipulate food.
• Reach outward
• Reach above shoulder

Direct reports

Salary Information

$0 - $16Hourly Wage