Line Cook at Acme Hospitality

Grass Valley, California, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

19.0

Posted On

22 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Menu execution, Food safety, Sanitation, Inventory management, Kitchen equipment operation, Culinary techniques, Multitasking, Team collaboration, Mentoring, Plating, Garnishing, Recipe adherence, Time management, Organization

Industry

Hospitality

Description

Description Who We Are: Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy. Mission & Core Values: Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Our Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for success. Responsibilities: Prepare and cook food items according to standardized recipes and menu specifications. Ensure that all ingredients are properly measured, weighed, and prepared before cooking. Follow proper food handling, storage, and sanitation procedures to maintain hygiene and safety standards. Assist with food inventory management, including receiving, inspecting, and storing ingredients. Coordinate with other kitchen staff to ensure smooth and efficient food preparation and service. Set up and stock workstations with necessary ingredients and equipment before each shift. Operate and maintain kitchen equipment, such as grills, ovens, fryers, and slicers, in a safe and efficient manner. Ability to prep and execute service on at least two stations without management supervision. Monitor cooking times and temperatures to ensure that food is cooked and presented correctly. Plate and garnish dishes according to established presentation and flavor guidelines. Maintain knowledge of menu items, including ingredients, preparation methods, and portion sizes. Assist in washing all silver, plate wares, pots and pans and cooking utensils for the restaurant. Clean and sanitize work areas, equipment, and utensils to maintain a clean and organized kitchen. Adhere to all food safety and sanitation regulations. Assist in the training and mentoring of junior kitchen staff, as needed. Collaborate with the culinary team to ensure efficient workflow and timely service. Delegate station needs to the junior kitchen team. Complete nightly inventory of station(s) and closing checklist. Requirements Requirements: 2 to 3 years experience as a Line Cook in a professional kitchen. Elevated knowledge of cooking techniques, food preparation methods, and culinary terminology. Comfortability with kitchen equipment and utensils. Ability to follow recipes and instructions accurately. Strong knowledge of food safety and sanitation practices. Excellent organizational and multitasking skills. Ability to work in a fast-paced, high-pressure environment. Physical stamina and dexterity to stand for extended periods, lift heavy pots and pans, and maneuver in a crowded kitchen. Flexibility to work in shifts, including evenings, weekends, and holidays. Culinary degree or relevant certification (optional but preferred). Current State Food Handler Card. Job Status: Non-Exempt Important Notice: This job description is not an exclusive or exhaustive list of all job functions that an Acme Hospitality Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.

Responsibilities

The Line Cook is responsible for preparing and cooking food items according to standardized recipes while maintaining strict hygiene and safety standards. They must also manage kitchen inventory, coordinate with staff, and ensure efficient service across multiple stations.