Line Cook PM

Windsor Hospitality; Brea (CA); On-site; USD 10,000 - 60,000; Full time

Job summary

A growing hospitality company seeks a Line Cook PM responsible for preparing and cooking various food items. You will have the opportunity to showcase your culinary skills in a fast-paced environment while ensuring food quality and safety standards are met. If you have experience in a similar role and enjoy working as part of a team, apply now for this exciting opportunity!

Qualifications

• 2-4 years prior experience in a cooking role.
• Ability to handle kitchen tools and equipment.
• Understanding of food safety regulations.

Responsibilities

• Prepare, season, and cook various food items for the restaurant.
• Adjust temperature controls and bake, roast, broil, and steam proteins and vegetables.
• Supervise other cooks and kitchen staff as required.

Skills

Skillfully use hand tools

Read recipes

Precision cutting

Mathematical calculations

Language and writing skills

Job description

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Purpose for the Position: Cook

To prepare, season, and cook soups, meats, vegetables, desserts, and other food stuff for consumption in the restaurant.

Description

Purpose for the Position: Cook

To prepare, season, and cook soups, meats, vegetables, desserts, and other food stuff for consumption in the restaurant.

Essential Functions of being a cook:

• Reads menu to estimate food requirements and orders food from supplier or procures it from storage.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, graves, desserts, sauces, and casseroles.
• Bakes, roasts, broils and steam meats, fish, vegetables, and other foods.
• Adds seasoning to food during mixing or cooking, according to personal judgment and experience.
• Observes and tests food being cooked by tasting, smelling and piercing with a fork to determine that it is cooked.
• Carves meat, portions food on serving plates, adds gravies, sauces, and garnishes servings to fill orders.
• May supervise other cooks and kitchen employees.
• May wash, peel, cut and shred vegetables and fruits to prepare them for use.
• May butcher chickens, fish and shellfish.
• May make bread, rolls, cakes, and pastry.
• May price items on the menu.
• All other duties as assigned by a manager or supervisor.
  
  

Skills and Abilities:

Skillfully use hand tools or machines needed for your work and be a cook

Read recipes of items to be prepared.

Measure, cut, or otherwise work on materials or objects with great precision.

Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.

Picture what the finished product will look like.

Accept responsibility for the accuracy of the work as it is turned out.

Physical Demands: Medium Work: Exerting 20 to 50 pounds of force occasionally (Occasionally: activity or condition exists up to 1/3 of the time), and/or 10 to 25 pounds of force frequently (Frequently: activity or condition exists from 1/3 to 2/3 of the time), and/or greater than negligible up to 10 pounds of force constantly (Constantly: activity or condition exists from 2/3 or more of the time) to move objects.

Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside. Extremes of Heat Plus Temperature Changes: Extremes of heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection. Temperature Changes: Variations in temperature, which are sufficiently marked and abrupt to cause noticeable bodily reactions.

Reasoning, Mathematical and Language Development are indicative of the general level of development required to do this job. Some, but not necessarily all, areas mentioned in this section will be included in this job.

Reasoning Development: Apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form. Deal with problems involving several concrete variables in or from standardized situations.

Mathematical Development: Compute discount, interest, profit and loss; commission, mark ups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures.

Algebra: Calculate variables and formulas; monomials and polynomials; ratio and proportion variables; and square roots and radicals.

Geometry: Calculate plane and solid figures, circumference, area, and volume. Understand kinds of angles, and properties of pairs of angles.

Language Development: Reading: Read and understand instructions, safety rules, etc.

Writing: Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech.

Speaking: Speak with poise, voice control, and confidence, using correct English and a well-modulated voice.

Relationships to Data, People and Things:

Data: Compiling: Gathering, collating, or classifying information about data, people or things. Reporting and/or carrying out a prescribed action in relation to information is frequently involved.

People: Speaking - Signaling: Talking with and/or signaling people to convey or exchange information. Includes giving assignments and/or directions to helpers and assistants.

Things: Precision Working: Using body members and/or tools or work aids to work, move, guide or place objects or materials in situations where ultimate responsibility for the attainment of standards occurs and selection of appropriate tools, objects or materials and the adjustment of the tool to the task require exercise of considerable judgment.

Specific Vocational Preparation:

Specific Vocational Preparation includes an occupationally significant combination of: vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.

Over 2 years up to and including 4 years.

To do this job, you must have the following licenses or certifications before being hired:

None

To do this job, you must have the following amount of total education and/or experience: (If hiring someone into this position, this would be the minimum amount of experience and education that would be required in order for the incumbent to have a reasonable expectation for success.)

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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