PM Line Cook

flagshipinc; Fremont (CA); On-site; USD 43,000 - 47,000; Full time

Benefits offered by this job

No Weekends

Afternoon shift schedule

Snacks and meals provided

Medical/Dental/Vision insurance

12 paid holidays

401K with match

Vacation and sick days

Job summary

Flagship in Fremont, CA is seeking a Line Cook to produce high-quality menu items according to standard recipes. You will follow safety and sanitation guidelines while contributing to a fast-paced, high-volume kitchen.

Ideal candidates have 2+ years of line cook experience, a High School diploma or GED, and preferably a culinary degree. Shifts are Monday through Friday with no weekends and benefits are included.

Qualifications

• High School diploma or GED required.
• Culinary degree preferred.
• Minimum 2+ years line cook experience.

Responsibilities

• Produce food for breakfast, lunch, dinner and catered events.
• Follow production sheets, recipes and guidelines.
• Maintain a clean and organized station and proper rotation of goods.

Skills

Culinary skills

Knife skills

Food safety

Teamwork

High volume production

Education

High School Diploma or GED

Culinary Degree (preferred)

Job description

It`s fun to work in a company where people truly BELIEVE in what they`re doing!

We`re committed to bringing passion and customer focus to the business.

The pay rate or range for this position is: $32.34 per hour

Job Summary

As a Line Cook for our company you will be responsible for producing consistent quality food products through the use of standard recipes. While doing so you will follow all safety, local and state sanitation guidelines.

Benefits/Perks

• No Weekends
• Monday to Friday: 1:00pm - 9:30pm Monday-Wednesday, 12-8:30pm Thursday, 10:00am-6:30pm Friday
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 12 paid holidays
• 401K with match
• Vacation and Sick days

Essential Functions

• Responsible for production according to recipes/directions.
• Assist with food production to include cooking duties.
• Participates in food preparation and portioning prior to service by cutting and clean a variety of fruit, vegetables, and protein using a knife and/or cutting machines.
• Produces food for breakfast, lunch, dinner and catered events.
• Follows production sheets, portioning and merchandising details as instructed by management.
• Follows all recipes and guidelines while meeting production deadlines.
• Ensures consistent quality on all product items.
• Tastes all food prepared for station to ensure flavor, freshness, and quality.
• Maintains a clean and organized station.
• Maintains kitchen equipment.
• Follows proper rotation and storage of goods such as; proper labeling, stocking of ingredients and FIFO.
• Continuously seeks opportunities to improve the customer experience.
• Teamwork and time management.
• Other duties as assigned.

Knowledge and Skills

• Excellent culinary skills.
• Interpersonal and organizational skills.
• Utilization of knife cuts in a fast, efficient and safe manner.
• Sense of urgency.
• Strong communication, time and resource management and planning skills.
• Ability to manage multiple tasks and projects on a consistent basis.
• Professional appearance.
• Ability to move throughout the café and kitchen.
• Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health.
• Customer service.
• High volume production & large batch cooking.
• Ability to handle kitchen equipment and tools safely.

Education and Work Experience

• High School diploma, GED or equivalent.
• Culinary Degree (preferred but not required).
• Minimum 2+ years line cook experience.

Work Environment

The work environment includes the following large kitchen environment elements and exposures.

• Fast paced kitchen.
• High sense of urgency.
• Moderate to high noise level.
• Exposure to soap and cleaning solutions.
• Slippery/uneven surfaces may be encountered.
• Frequently moving from cold freezer to normal kitchen environment.
• Occasional smoke, steam, and heat in a confined space.
• Hot/cold environments when moving thins in and out of the fridge and freezer.

Requirements

• Must have and maintain an active Handlers' Card (ServSafe) and adhere to local food handler requirement.
• Maintain an exceptional personal record of punctuality and attendance.
• Consistently perform all duties in a responsible and efficient manner.

Physical Demands

• Constant use of hands while moving and using food carts, cooking equipment, etc.
• Constant use of hands while prepping and cooking food.
• Constant repetitive hand motion while grasping food, cooking and utilizing equipment.
• Occasional repetitive hand motion when pushing/pulling food racks, carts, etc.
• Constant Lifting and carrying items weighing up to 20 lbs. Occasional lifting and carrying items frequently weighing between 21lbs - 40 lbs. Items weighing over 40 lbs. must be carried by two (2) people.
• Job requires frequent reaching across surface, above shoulders and outwards.
• Good or corrective vision is required to safely perform all duties.
• Frequent standing, walking, bending and twisting are required to perform cooking, and food prep duties.
• Squatting and kneeling mat be required.
• Good balance required to safely perform all assigned tasks.
• Neck flexion and usage will be constant while performing assigned tasks.
• Environmental demands: hot surfaces such as ovens, stoves, etc.
• Use of step ladders.
• Greasy and wet floors.
• Fumes from burnt oils and greases.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, and responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Work Authorization

Authorized to work in the U.S.

Equal Employment Opportunity Employer

Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based o