- Set up stations and collect all necessary supplies to prepare the menu for service.
- Prepare a variety of foods, including meat, seafood, poultry, vegetables, and cold food items.
- Properly label and date food items for storage.
- Stock and maintain sufficient levels of food products to ensure a smooth service period.
- Assist with the cleaning, sanitation, and organization of the kitchen and walk-in.
- Consistently know and comply with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
- Use food preparation tools in accordance with manufacturer's instructions.
- Close the kitchen correctly and follow the closing checklist for kitchen stations.
- Maintain and prepare a sanitary work area, coolers, and all storage areas at all times.
- Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
- Perform additional responsibilities, as requested by the Executive Chef or Sous Chef.
- Prepare dishes for customers with food allergies or intolerances.
- Ensure all storage areas are tidy, and all products are stored appropriately.
- Constantly use safe and hygienic food handling practices.
- Return dirty food preparation utensils to the appropriate areas.
- Assist with all duties as assigned by the Executive Sous Chef.
- Must be 18 to apply.
- Received a high school diploma or GED.
- Must have current ServeSafe certification.
- Must have the ability to take directions and effectively perform the work.
- At least (3) years of experience in food service preparing meals.
- Ability to produce quality food in a fast-paced environment.
- Positive attitude and customer service-oriented.
- Good work ethic.
- Strong knowledge of sanitary practices.
- Maintains proper grooming and dress code standards.
- Ability to work with other staff members in the facility.
- Ability to undertake and complete multiple tasks.
- Attention to detail.
- Ability to work flexible hours, including nights, weekends, and holidays is required.
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Line Cook - Long Beach, United States - ASM Global
Description
Job Title: CookDepartment: Culinary
Reports To: Director of Culinary
FLSA Status: Non-Exempt
Salary: $18.50 an hour
ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Cook at The Aquarium of the Pacific. Responsible for preparing food in a timely, efficient, sanitary, and consistent manner. The Line Cook must be prepared to work in a fast-paced, high-pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Line Cook must also be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.
Duties and Responsibilities
Include the following. Other duties may be assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
Note: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
ASM Global is an Equal Opportunity employer and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.
