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Line Cook/Prep Cook
3 months ago
*TRABAJO:*
*COCINERO*
*Se Reporta a:* Gerente
*Trabaja Con:* Cocineros, Meseros, Bartenders, Gerencia
*Local:* Calle Loiza
_Full-time, Por-hora_
*Sobre la posición:*
Como cocinero de SHG tienes el deber de ejecutar todas las tareas que resultan en que nuestra comida se prepare y llegue al cliente según los estándares establecidos. Usando los “Standards of Operating Procedures” (SOP) establecidos por la gerencia, vas a trabajar en conjunto con los otros cocineros para producir eficiente y consistentemente un producto de calidad. Serás responsable de asegurar que siempre se cumpla con la demanda de los productos que ofrecemos, manteniendo nuestros estándares de calidad. Trabajaras de la mano con nuestro equipo gerencial para entender nuestras métricas operacionales y así poder constantemente mejorar la calidad de nuestro producto. Ocasionalmente trabajaras en conjunto a nuestro equipo gerencial para desarrollar y mejorar nuestro colateral educativo para uso interno (incluyendo, pero no limitado a Manual de Cocina, y Manual de Adiestramiento) el cual contendrá toda la información importante que el equipo de cocina necesita para ser exitosos. Llevaras a cabo entrenamientos y usaras el colateral educativo que creaste en conjunto con la gerencia para poner al día a todos los miembros del equipo de producción que se junten al equipo. Tu meta es formar parte de un equipo de producción con amplio conocimiento de nuestros sistemas y cultura para que cualquier situación inesperada (sola o en sucesión) no altere nuestra habilidad de producir y entregar la mejor comida mexicana del mundo.
Responsabilidades:
* Promocionar, trabajar y actuar de manera coherente con la misión de SHG
* Inspeccionar, limpiar y mantener las áreas de preparación de alimentos, como equipos y superficies de trabajo, o áreas de servicio para garantizar prácticas seguras e higiénicas de manipulación de alimentos.
* Asegúrese de que los alimentos se almacenen y cocinen a la temperatura correcta regulando la temperatura de los hornos, asadores, parrillas, freidoras, asadores y otros equipos de cocina.
* Garantizar la frescura de los alimentos y los ingredientes comprobando la calidad, realizando un seguimiento de los artículos nuevos y antiguos y rotando el inventario.
* Conoce y cumple consistentemente con el tamaño de las porciones estándares del restaurante, los métodos de cocción, los estándares de calidad y las reglas, políticas y procedimientos de la cocina.
* Responsable de la calidad de los productos servidos.
* Almacena y mantiene niveles suficientes de productos y alimentos en las estaciones de línea para operar un período de servicio sin problemas.
* Maneja, almacena y rota todos los productos y alimentos de acuerdo con las políticas y procedimientos del restaurante.
* Sazona y cocina los alimentos de acuerdo con las recetas
* Mida y mezcle los ingredientes de acuerdo con las recetas
* Divide, organiza y decora los alimentos, de acuerdo a el tamaño de las porciones estándar y las especificaciones de la receta, y sirve los alimentos a los meseros o invitados.
* Observa y prueba los alimentos para determinar si se han cocinado lo suficiente, utilizando métodos como probarlos, olerlos o perforarlos con utensilios.
* Sigue la presentación adecuada del plato y decora todos los platos.
* Lavar, pelar, y cortar frutas y verduras para prepararlas para el consumo.
* Corta y recorta carnes como res, y cerdo para servicio caliente.
* Ayuda en las asignaciones de preparación de alimentos durante los períodos de menor actividad según sea necesario.
* Sustituye o ayuda a otros cocineros durante emergencias o periodos pico.
* Cierra la cocina siguiendo la lista de verificación de cierre de las estaciones de cocina y ayuda a otros a cerrar la cocina.
* Asiste a todas las reuniones de empleados programadas y ofrece sugerencias de mejora.
* Coordina y ayuda a los compañeros de trabajo para satisfacer las necesidades de los huéspedes y apoyar el funcionamiento del restaurante.
* Completa a los compañeros de trabajo donde sea necesario para garantizar los estándares de servicio al huésped y operaciones eficientes.
Requisitos:
* _Experiencia: _Tienes suficiente experiencia en cocina, incluyendo planificación y producción. Tienes experiencia liderando equipos y te sientes cómodo dando y recibiendo critica constructiva. Eres capaz de comunicar efectivamente, tanto verbal como escrito, y te sientes cómodo usando computadoras. – específicamente, Excel, Word, y Email.
* _Comunicación: __ *SHG*_ tiene una cultura positiva y colaborativa, tienes que poder resolver problemas y comunicar de manera positiva manteniéndote claro y efectivo.
* _Autónomo: _Muchos de los sistemas y procedimientos que necesitamos aun no se han creado. Nuestro candidato ideal no tiene problema con aportar de su conocimiento para ser mas eficientes. Buscamos alguien que sea flexible, ágil, sin ego, y con un punto de vista positivo.'
'Work Remotely
* No
Job Type: Full-time
Pay: From $9.00 per hour
Benefits:
* Employee discount
Shift:
* 8 hour shift
Education:
* High school or equivalent (Required)
Experience:
* Restaurant Experience: 3 years (Required)
License/Certification:
* ServSafe (Preferred)
Work Location: In person