Precision Line Cook: Plating, Prep & Quality

Discovery; Ventura (CA); On-site; USD 20,664 - 30,307; Full time

Job summary

Wet Willie's is seeking a kitchen professional to accurately cook meats, fish, vegetables and other hot food items and to plate with consistent presentation. The role requires adherence to recipes, maintaining station cleanliness and supporting kitchen operations during service.

The candidate will prepare items for broiling, grilling, frying or sautéing, uphold portion sizes, and assist with off-peak prep and closing duties as directed by the Kitchen Manager.

Qualifications

• Accurately cook meats, seafood, vegetables and other items according to recipes.
• Ensure 100% quality of products served.
• Maintain clean and sanitary work station and equipment.

Responsibilities

• Prepare items for cooking by portioning, battering, breading, seasoning or marinating.
• Plate and garnish dishes with proper presentation.
• Follow closing checklists and assist in closing the kitchen.

Skills

Food prep

Quality control

Kitchen cleanliness

Time management

Micros system

Tools

Micros system

Job description

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Consistency and strict adherence to recipes is paramount to successful employment and execution of food program.

Requirements

• Clock-in and out on Micros system as directed by management
• Take breaks as required by California law
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Perform cleaning duties to include mopping, dishwashing, scrubbing equipment, and keeping working areas clean.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.