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LINE COOK at Campo

Peoria, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

21.0

Posted On

05 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Experience, Food Preparation, Menu Execution, Teamwork, Following Instructions, Cleaning, Inventory Stocking, Timeliness, Quality Control, Sanitation Compliance, Safety Standards Adherence, Professionalism

Industry

Restaurants

Description

Description We are looking for Line Cooks to prepare food to the Chef’s exact specifications. Line Cook duties will consist of assisting the Executive and Sous Chefs with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals Responsibilities: - Set up and stock station will all supplies - Prepare food for service - Cook menu items in cooperation with the rest of the kitchen staff - Answer, report, and follow Executive and Sous Chef’s instructions - Clean up station and take care of leftover food - Stock inventory appropriately - Ensure that food comes out simultaneously in high quality and timely fashion - Comply with nutrition and sanitation regulations along with safety standards - Maintain a positive and professional approach with coworker and customers Job Perks: - Food and Beverage discounts at all Genuine Concepts locations (see below for list) - Fun work environment - Advancement opportunities - Health Benefits (Medical, Dental, Vision) for Full-Time Team Members Requirements Skills Needed: - Proven cooking experience - Excellent understanding of various cooking methods, ingredients, equipment, and procedures - Accuracy and speed in executing assigned tasks - Familiar with industry best practices - Ensure that food comes out simultaneously in high quality and timely fashion - Must be able to stand for long periods of time - This position will require a Maricopa County Food Handler’s Card

Responsibilities

Line Cooks are responsible for preparing food according to the Chef's exact specifications and assisting the Executive and Sous Chefs with their daily tasks. This includes setting up stations, cooking menu items, and ensuring food is served simultaneously with high quality and in a timely manner.