Line Cook

TKS Restaurants; Westlake Village (CA); On-site; USD 25,000 - 33,000; Full time

Job summary

TKS Restaurants is seeking a kitchen supervisor to manage day-to-day kitchen operations, ensuring food quality, labor control, inventory, and a sanitary work area.

The role requires two years in a high-volume kitchen, comfort with MS Word/Excel, and a high school diploma or GED. You will oversee prep, portioning, purchasing, training, and recipe standards while upholding safety rules.

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 or equivalent, a professional diploma in food services management.

Responsibilities

• Oversee and coordinate activities of food preparation and purchases.
• Follows recipes, controls portions, and presentation.
• Specify servings to control portion costs.
• Oversee kitchen staff and ensure cleanliness of kitchen and equipment.
• Oversee line cooks and ensure appearance standards.
• Inventory, storage, and distribution of food and supplies.
• Purchases food and kitchen supplies as needed.
• Trains new hires.
• May set prices with supervisor’s approval.
• Plan and standardize recipes to increase servings with supervisor’s approval.

Skills

Kitchen supervision

Food preparation

Inventory management

Staff training

Teamwork

Attention to detail

Communication

Education

High school diploma or GED

Food service management diploma

Tools

Microsoft Word

Microsoft Excel

Job description

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.
• Trains new hires.
• 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
• Knife/food
  preparation skills
• 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
• Bend
• Grasp
• Speak
• Push/Pull

Compensation details: 20 Hourly Wage