Line Cook - Bozeman, United States - La Esquina - Bozeman

La Esquina - Bozeman Bozeman, United States

3 weeks ago

Full time

Description

Summary of Position
Cook food for consumption by the customer. Prepare consistent, high-quality food in
conformance with the restaurant's standards. Maintain a sanitary kitchen and workstation.

Position:
Line Cook

Supports:
Prep Cook

Reports to:
Café Manager

Line Cook
Primary Roles

Opening checklist

o Station setup & cleanliness

Executing all food tickets
Knowledge of kitchen sanitation and cleanliness
Knowledge of major causes of food borne illnesses and temperature prevention
Knowledge of food handling and storage, as well as how to avoid cross contamination.

o temperatures for low-boys/walk-ins
o temps for meats, fish, dairy, eggs, etc.

Quality control:
o -all food items that come out are cooked, garnished, and plated correctly.

FIFO and organization of walk-ins and low-boys
Proper handling of ice and tableware
Proper handling and storage of chemicals
Usage of sanitization solution and spray
Station breakdown & cleanliness
Knowledge of kitchen terminology and equipment
Proper usage of tools

Food presentation and plating
Measurements & recipes
Food dating and labels

Food storage:
walk-in, freezer, dry

Controlling waste and storage
Closing checklist
Customer service

Secondary Roles - Food Prep

If food prep/delivery person is out on a delivery, the line cook should jump back-and-forth between helping with food prep and completing tickets.
Line cook should be the most expertly versed in all the recipes and how to prepare them.

Tertiary Roles - Expo

If there is ever a situation where the expo is overwhelmed, or is not on the premises, then

the line cook should step in to help expo/bag food. The line cook is the first backup to the
expo

Knowing how to expo all of the food should be part of the line cook training. It is

important that they are versed in every step of the food from raw to customer.
Succession

Promotion should either be line cook in Soho, since the menu is far more extensive, or

to Sous Chef, if they were already a line cook in Soho.
Duties and Responsibilities

Always come to work with a clean uniform.
Check your duties for the day by reviewing prep list, cooler pull list, etc.
Maintain a safe, clean, and organized workstation and walkway in the prep areas
Follow the recipes to meet the company standards
Ensure that proper preparation procedures have been completed
Prepare the cooking areas for the shift.
Maintain the highest level of food quality.
Communicate with coworkers, service staff and management.

Be aware of what is happening in the Front-of-the-house (I.e. unexpected rush of people)
Account for every food item used.
Maintain a clean and safe kitchen.
Follow all health and safety regulations.
Follow all restaurant regulations.
Control and limit waste.
Communicate problems and ideas to management.
Maintain all kitchen equipment and utensils.
Keep kitchen area clean and organized.
Follow proper rotation procedures.
Follow the recipes to meet the restaurant's standards.
Be a team player—support and assist your fellow team members whenever possible.

Qualifications

Must be able to perform simple math calculations and follow directions for equipment

and recipe production.

Must be able to speak and listen to staff and managers for cooking instructions.
Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
Must have the ability to stand and walk for extended periods of time.
Must have the ability to lift, stoop, and bend.
Must exhibit hand coordination and dexterity for rapid productions.
Must have the ability to lift pots, pans, products, and other items weighing up to 50

pounds frequently.

More detail about La Esquina - Bozeman part of La Esquina NYC, please visit

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