Line Cook at Hanna Boys Center

Sonoma, California, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Mar, 26

Salary

0.0

Posted On

13 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Techniques, Recipe Execution, Food Preparation, Sanitation Standards, Order Preparation, Teamwork, High-Volume Production, Communication, Knife Skills, Sautéing, Frying, Steaming, Ingredient Preparation, Food Safety Regulations, Time Management, Attention to Detail

Industry

Individual and Family Services

Description

Job Title: Line Cook Department: Food Services Reports to: Chef Manager FLSA Classification: Non-Exempt Updated: 06.07.2024 JOB SUMMARY The Line Cook is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the kitchens recipes and specifications. The Line Cook keeps their work area clean, organized, and stocked, throughout shift. PRINCIPLE DUTIES AND RESPONSIBILITIES Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. - Understand all company policies, procedures, standards, specifications, and guidelines. - Must arrive on time, in uniform, and ready to work for each shift. - For each shift, set-up of all ingredients for wok, grill, soup, and sauté menu items according to station par prior to beginning of service. - Prepare all wok, grill, soup, and sauté menu items to recipe specifications safely, and efficiently. - Check for special instructions or modifications on every ticket, ensuring food item is properly prepared. - Place food items in the window at their peak temperature and appearance. - Follow “First In, First Out (FIFO)” process for prepared foods, clean containers, labeled with date prepared and in proper rotation. - Restock, organize, and maintain the back up of all ingredients to avoid running out of product. - Responsible for teamwork with other stations, inter-station timing and communication. - Place all items into clean containers, label with date, and store in the walk-in at the end of the shift. - Must always maintain a safe and clean work environment. - Work as part of a team, filling in where needed to ensure efficient operations. - Must be able to handle high-volume of production during lunch and dinner. - Complete all opening and closing duties for assigned workstation. - Communicate with management regarding all product shortages and/or broken equipment. - Comply with all federal, state, city, county, and municipal food safety regulations. - Perform additional duties or special projects as assigned by management. MINIMUM QUALIFICATIONS - Two (2) or more years as a line production cook in high volume restaurant kitchen, Asian cooking a plus - Understanding of various cooking methods, ingredients, equipment, and procedures - Ability to read and follow a recipe by weighing and measuring ingredients - Advanced knife handling, sauté, fry, steam experience CORE COMPETENCIES - Demonstrates expertise in cooking techniques, recipe execution, and food preparation. - Consistently adheres to sanitation and food handling standards to ensure a safe kitchen environment. - Maintains accuracy in order preparation, presentation, and adherence to specifications. - Efficiently prioritizes tasks and maintains performance under high-volume conditions. - Communicates effectively and collaborates with kitchen staff to ensure smooth operations. - Adjusts quickly to changing demands, tasks, and kitchen dynamics. - Uses kitchen equipment safely and effectively, with strong knife and prep skills. - Shows reliability, punctuality, and a commitment to high-quality service and standards. PHYSICAL REQUIREMENTS - This position requires the ability to sit, bend, squat, stoop, and walk-up a flight of stairs and be able to safely lift 50 pounds and carry 20 pounds. Reach with hands and arms and use hands and fingers to handle objects and operate tools, computers, and/or controls. - Must have a valid Driver’s License and ability to be insured by Company policy. - Must clear background check for a Community Care Licensed facility, including physical, TB, and drug test. - Must be 21 years of age or older. WORK ENVIRONMENT This position operates in a fast-paced, high-energy kitchen environment where teamwork, attention to detail, and efficiency are essential. AFFIRMATIVE ACTION/EEO STATEMENT Hanna is an equal opportunity employer. All applicants will be considered for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Responsibilities

The Line Cook is responsible for prepping ingredients, cooking, and plating menu items according to recipes. They must maintain a clean and organized work area while ensuring efficient operations during high-volume service.