Back of House - Line Cook at GOTTS PARTNERS LP

San Francisco, California, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Apr, 26

Salary

24.26

Posted On

07 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Skills, Food Preparation, Sanitation Rules, Knife Skills, Communication Skills, Attention to Detail, Multitasking, Food Safety, Teamwork, Problem Solving, Time Management, Cooking Techniques, Portion Control, Quality Control, Allergen Awareness, Station Organization

Industry

Restaurants

Description

Job Details Job Location: Gotts Roadside Mission Bay - San Francisco, CA 94158 Salary Range: $19.80 - $24.26 Hourly Job Summary: In our effort to create incredible meals, this position requires a person who possesses excellent cooking skills and maintains a well-organized station for preparing and presenting dishes of the highest quality. While working in a clean, orderly, and safe fashion, the Line Cook must work closely with all other kitchen staff to create an environment where professionalism, cooperation, and attention to detail are valued. Reasonable Accommodations Statement: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Safety Statement: All employees shall follow safe practices according to the Injury and Illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or Human Resources. Essential Duties and Responsibilities Food Preparation/Production: Prepare food according to recipe and restaurant specifications in a timely and efficient manner. Complete opening and closing checklists. Assist others in opening and closing the kitchen. Portion food products prior to cooking according to standard portion sizes and recipe specifications. Follow manager’s direction to manage all aspects of the station. Set up station according to SOP’s, follow management prep lists to prepare station for service in a timely manner. Prep food products for shift: Use proper rotation, first in first out, and check for quality while preventing food waste. Perform correct cooking techniques in accordance with Gott’s guidelines. Communicate effectively with other line staff, managers and front of house to ensure proper timing for completing production of menu items. Speak up if details are missed or not understood. Always follow Gott’s procedures for preventing cross-contamination when preparing orders with allergy concerns. Other: Bring any problems or shortages to the manager’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment at their station Always maintain an organized and clean work area. Observe good sanitation practices and safety procedures. Wear gloves as required. Daily duties may also include but are not limited to unpacking and stocking kitchen deliveries, as well as assigned cleaning duties. Step in to help other line cooks when they fall behind. Assist with shift changeover to ensure that guest orders are filled promptly. Attend required training classes. Attend all scheduled employee meetings and where appropriate, bring suggestions for improvement. Dish management. Check out with manager daily before leaving your shift. Other duties as assigned. Supervisory Responsibilities: N/A. Qualifications Line Cook Preferred Qualifications Education/Experience: Prior kitchen experience preferred. Other: CA Food Handlers Certification required. Must wear close-toed, non-slip shoes. Knowledge, Skills & Abilities: Understand how to use and operate all kitchen equipment, including proper knife skills. Understand cooking terms and practice FIFO. Good knowledge of hot and cold food preparations. Ability to work in high paced work environment with accuracy and speed. Knowledge, Skills & Abilities Continued: Vegetable prep, proper portioning, safe handling and cooking of meats and fish. Knowledge of sanitation rules essential. Ability to multitask and focus for an entire shift. Trouble shooting and prioritizing skills. Able to lift and carry up to 25 lbs. Must be able to work weekends and holidays Clear, effective verbal communication skills. Attention to details; reading all details on the tickets. Knowledge of major allergens. Physical Demands: N (Not Applicable) - Activity is not applicable to this occupation. O (Occasionally) - Occupation requires this activity up to 33% of the time (0-2.5 + hrs/day) F (Frequently) - Occupation requires this activity from 33% - 66% of the time (2.5-5.5 + hrs/day) C (Constantly) - Occupation requires this activity more than 66% of the time (5.5 + hrs/day) Stand-C, Walk-C, Sit-O, Handling/Fingering-C, Reaching Outward-C, Reaching Above Shoulder-F Climb-O, Crawl-O, Squat or Kneel-O, Bend-F, Working at the Computer-F Lift/Carry Push/Pull Other Physical Requirements 10 lbs or Less C 12 lbs or Less F Vision (Near, Distance) 11 lbs to 20 lbs O 13 lbs to 25 lbs O Sense of Sound (i.e. kitchen equipment) 21 lbs to 50 lbs O 26 lbs to 40 lbs O Sense of Touch 51 lbs to 100 lbs F 41 lbs to 100 lbs O Ability to wear Personal Protective Equipment (non-slip shoes, safety glasses, gloves) Over 100 lbs N Over 100 lbs N Work Environment: The work environment characteristics described above are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This position will work near open flames and some oil splatter.

Responsibilities

The Line Cook is responsible for preparing food according to recipes and restaurant specifications while maintaining a clean and organized work area. They must communicate effectively with kitchen staff and follow safety procedures to ensure high-quality meal production.