Line Cook/Prep Cook

Yasemi Chicago; Chicago (IL); On-site; USD 22,041 - 34,440; Full time

Job summary

Yasemi Chicago is seeking a friendly, reliable line cook to join our kitchen team. The ideal candidate has 3–5 years of kitchen experience, a valid Food Handler Certification, and a positive, collaborative approach to quality, cleanliness, and teamwork in a fast-paced environment.

You will prepare ingredients, follow recipes, portion and plate dishes to standard, and assist in set-up and break-down. You’ll report issues to the Sous Chef, support cross-training, and ensure sanitation and food

Qualifications

• 3-5 years of kitchen experience.
• Must have a valid Food Handler Certification.
• Must be able to frequently carry up to 20 lbs.
• Must be positive, collaborative and committed to healthy communication and quality work.

Responsibilities

• Work under Sous Chef on assigned station.
• Set up station properly and on time for each service period.
• Prepare ingredients and cook according to recipes and standards.
• Plate dishes attractively and consistently.
• Notify Sous Chef/Head Chef of issues as they arise.
• Cross-train and assist other stations as needed.
• Follow sanitation and cleaning procedures and keep work areas clean.

Skills

Teamwork

Positive attitude

Attention to detail

Food safety awareness

Education

Food Handler Certification

Job description

Our ideal candidate is kind, positive, and works well with others. They also believe in quality, consistency and working in a clean, organized, kitchen.

• Must have3-5 years of kitchen experience.
• Must be able to frequently carry up to 20 lbs.
• Must be positive, collaborative and committed to healthy communication and quality work
• Will need a valid Food Handler Certification for this role.

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

Major Responsibilities

• To work as directed on station of assignment under Sous Chef.
• Set up station properly and on time for each service period.
• Make sure all food is prepared by recipes designated by the Sous Chef.
• Make sure quality and quantity meets our standard.
• Dishes are beautifully and consistently plated every single time
• Notify Sous Chef/Head Chef of any problems or complaints as when they arise.
• Be able to work in another area when needed and take part in cross training when directed.
• Be able to assist in same day preparation and advance preparation for another station as instructed by the Sous Chef/Head Chef.
• Be able to come to any and all kitchen meetings while on shift.
• Follow \"clean as you go\" policy and keep work area clean at all times.
• All food items for storage must be covered, dated and labeled.
• After service switch off and clean oven tops and work areas as well as all surfaces and floors