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Canoga Park

    Line Cook- Garden Creations- Topanga Social - Canoga Park, United States - Earl Enterprises

    Earl Enterprises
    Earl Enterprises Canoga Park, United States

    4 weeks ago

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    Description
    :

    About

    Located in the gorgeous, new expansion of Westfield Topanga and offering the best of Los Angeles and beyond, Topanga Social is where the Valley comes together to eat, drink, play, and shop.

    Topanga Social features over 50,000 square feet of flexible space to gather, eat, meet, chill-out and socialize. The space is designed to be inclusive and dynamic with bars and lounges offering indoor and al fresco options.

    Topanga Social offers a restaurant collection featuring a wide range of the hottest eateries in LA and celebrity chef-run outlets as well as quieter spots to catch up with friends, conduct informal business meetings, or take a shopping break.

    With 24 food outlets curated to appeal to all tastes, there is something for everyone to love at Topanga Social.


    Position

    Line Cook 1-2-3 positions prepare food to ensure it is properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations.


    Reports directly to the Lead Line Cooks, Culinary Supervisors, Sous Chefs, and Executive Chef.


    ESSENTIAL FUNCTIONS
    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.

    What You'll Do
    ENSURE A HIGH-QUALITY OPERATION


    • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
    • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
    • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods.
    • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures.
    • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards.
    • Operates and maintains kitchen equipment as instructed.
    • Assists in production planning, record keeping and reporting as required.
    • Reports needed maintenance, faulty equipment or accidents to the Supervisor immediately.
    • Attends all in-service and safety meetings.
    • Maintains good working relationships with coworkers, customers, administrators and managers.
    • Performs job safely while maintaining a clean, safe work environment.
    • Performs other duties as assigned by Sous Chefs and Executive Chef.

    MAINTAIN CONTROLS

    • Review financial information such as sales and costs and monitor budget to ensure efficient operation and that kitchen expenditures stay within budget limitations. Responsible for the financial results of the kitchen operations.
    • Maintain and control kitchen assets.
    • Monitor restaurant's on-hand inventory for waste and theft.
    • Create positive relationships with product vendors and service providers. Follow through on all work done by service providers. Ensure proper receipt of goods and accurate invoicing.
    • Conduct line checks to ensure product standards and specifications.
    • Ensure adequate inventory levels that allow for guest needs but do not tie up company assets in unneeded and costly inventory.
    • Complete daily paperwork and projects on a timely basis.
    • Drive positive results for labor through proactive scheduling and reacting to business trends.
    • Control operating costs by instituting awareness through the kitchen.
    • Conduct inventories and calculate food and beverage costs. Use computer to facilitate collection and analysis of information. Respond to discrepancies from budgeted costs.
    • Responsible to order food and beverage products. Responsible for receiving and checking orders to ensure that they adhere to company specifications.

    MANAGE EMPLOYEES

    • Ensure quality recruiting, hiring, and training of managers and employees.
    • Create positive relationships with employees and managers by treating all employees with respect.
    • Minimize turnover by responding to and resolving employee issues.
    • Support and practice an open-door policy.
    • Implement programs to reward positive contributions. Recognize and promote positive performers. Coach and counsel employees whose performance is below expectations.
    • Maintain a trained staff through effective use of employment orientation, individual training sessions, employee meetings and implementation of company training programs for kitchen staff, supervisors, and managers.
    • Assure compliance with company policies, practices and procedures; communicate changes. Ensure compliance with all local, state, and federal laws, regulations, and guidelines.

    ADVOCATE A TEAM ENVIRONMENT

    • Display, encourage, and inspire high morale and motivation in the restaurant, with a focus on the kitchen staff.
    • Communicate with other managers using the manager's log on a daily basis.
    • Show daily attention, participation and sensitivity needed to establish credibility and promote unity in the team.
    • Hold managers, Sous Chefs and supervisors accountable for areas of responsibility.
    • Respond to team conflicts professionally and work towards positive resolutions.
    • Set a good example through attitude, involvement, and positive influence.
    • Establish an environment that does not permit or promote sexual or any other kinds of harassment.
    • Ensure restaurant is staffed to avoid workload and poor morale issues.

    Requirements:


    QUALIFICATIONS
    Competency Statement(s)


    • Working Under Pressure - Ability to complete assigned tasks under stressful situations.
    • Strategic Planning - Ability to develop a vision for the future and create a culture in which the long-range goals can be achieved.
    • Resource Management (People & Equipment) - Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel.
    • Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.
    • Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.
    • Communication, Oral - Ability to communicate effectively with others using the spoken word.
    • Communication, Written - Ability to communicate in writing clearly and concisely.
    SKILLS, ABILITIES & EXPERIENCE


    • Education
    :

    Bachelor's Degree (four-year college or university) preferred


    • Experience
    :

    Four to six years related experience.


    • Computer Skills
    :

    Ability to read and comprehend spreadsheets and P&L statements.
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