Line Cook | Precision Prep, Multiple Stations, Team-Driven

DeKalb Health; Pauma (CA); On-site; USD 21,000 - 28,000; Full time

Job summary

DeKalb Health is seeking an experienced cook to assist in preparing all types of food while upholding high quality standards. You will ensure safe handling of all ingredients, and operate across multiple production stations with strict temperature controls.

The role requires at least two years of institutional cooking experience, the ability to read and follow standardized recipes, and knowledge of all kitchen equipment.

Qualifications

• Two years cooking experience in institutional food preparation including broiler, sauté and frying.
• Ability to read and use standardized institutional recipes.
• Ability to read chemical directions and warnings for their proper use.
• Thorough knowledge of all institutional kitchen equipment and their proper use and care.
• Ability to read, understand and communicate any caution or safety notices.

Responsibilities

• Expedites food to servers using a high level of communication to obtain guest satisfaction.
• Cuts meats, vegetables, and other foodstuffs as prescribed by the standardized recipe.
• Prepare raw products or prepared food items.
• Boils, blanches, fries, poaches, sautés, roasts, braises, bakes, and steams all types of food.
• Wash and peels vegetables.
• Heats foods to proper temperatures for front line and pantry to ensure safe and quality standards.
• Preparation of cooked meats, cheeses and desserts to specific guidelines.
• Portions meats vegetables, and other foodstuffs to proper weights or volumes.
• Serve prepared food items.
• Garnishes all prepared items by following prescribed guidelines.

Skills

Cooking experience

Education

High School Diploma or GED

Job description

DeKalb Health is seeking an experienced cook to assist in preparing all types of food while upholding high quality standards. You will ensure safe handling of all ingredients, and operate across multiple production stations with strict temperature controls.

The role requires at least two years of institutional cooking experience, the ability to read and follow standardized recipes, and knowledge of all kitchen equipment.