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Line Cook

3 months ago

Long Beach, United States Mina Group Full time

**Mina Group**

**Line Cook**

**Bungalow Kitchen Belmont Shore - Long Beach, CA - Full Time**

* Act with integrity, honesty and knowledge that promote the culture, values of The Bungalow Kitchen Long Beach.

* Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.

* Maintains clean and organized workstations that are cohesive with the restaurants philosophy, culture, and standards of excellence.

* Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.

* Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

* Understand completely all programs, procedures, standards, specifications, guidelines and training programs.

* Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.

* Represents the restaurant professionally through effective communication, cooperation and relationships with all business partners.

**ESSENTIAL JOB FUNCTIONS:** ( Includes but is not limited to the following duties. Other duties may be assigned): * Assist with the AM opening duties of production Cooks so that service is set up on time.

* Ensure that all necessary items are in the restaurant or ordered for that days delivery before starting work.

* Consolidate items that are needed on more than one station.

* Prioritize work schedule with Production Cooks and Externs.

* Produce station mis-en-place according to specific recipe and prep list guidelines.

* Motivate and help Production Cooks and Externs to finish jobs ahead of schedule.

* Produce and regularly check quality of powders, herb oils and vegetable stocks.

* Provide all stations with the required herbs and oils for service.

* Document any variations on recipes or techniques.

* Document the precise preparation of any new items.

* Ensure that all food is consistently prepared according to restaurants standards.

* Update Chef de Cuisine, Sous Chefs and Line Cooks on the days progress.

* Assist in other stations when necessary.

* Check quality of mis-en-place from the previous service.

* Discern quality of produce and ingredients used.

* Document any new items as well as variations on recipes and techniques.

* Document the precise preparation of any new items.

* Ensure that all food is consistently prepared according to restaurants standards.

* Ensure that all necessary items are in the restaurant or ordered for that days delivery.

* Motivate and help production Cooks finish jobs ahead of schedule.

* Produce mis-en-place according to specific recipe and prep list guidelines.

* Regularly check quality of powders, herb oils and vegetable stocks.

* Provide all stations with the required herbs and oils for service.

* Update Chef de Cuisine, Sous Chefs and Line Cooks on the days progress.

* Assist in other stations when necessary.

* Have necessary China online before service.

* Discard any leftover items that cannot or should not be saved.

* Change and label all meat containers.

* Inventory all fish and seafood items.

* Ice all fish and seafood

* Cryovac all necessary items.

* Consolidate all mis-en-place.

* Clean entire work area thoroughly every day.

* Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the days events and plan for the next day.

* Return all China to the proper place.

* Accurately and precisely request mis-en-place from the production Chefs for the following day.

* The exact method, precise amount needed, specific variety of what is needed as well as required method of storage should be communicated. The mis-en-place must be requested a day before. Same day requests for mis-en-place should be avoided.

* Communicate with other Chef de Parties to avoid repetition of work.

* Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef.

* Check menu for any conflicts in ingredients, garnish and preparation.

**SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:** The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: * Must be able to speak, read, write and understand the primary language(s) used in the workplace.

* Must be able to read and write to facilitate the communication process.

* Requires good communication skills, both verbal and written.

* Must possess basic computational ability.

* Must possess basic computer skills. Must have complete knowledge of POS system.

* Knowledge of the appropriate table settings and service ware.

* Ability to describe all menu items, prices, and methods of preparation.

* Must have complete knowledge of and use the service guidelines outlined by the company.

* Further duties not currently listed in this outline may be added at the managers discretion.

**REQUIRED QUALIFICATIONS** : 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. * A minimum of 2-4 years of kitchen preparation and cooking in a fine dining restaurant.

* Ability to communicate effectively with management, guests, and hourly staff.

* Be able to work in a standing position for long periods of time (minimum of 8 hours a day).

* Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.

* Must be able to stand and exert well-paced mobility for up to 7 hours in length.

* Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

* Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.

* Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.

* Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.

* Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

* Must be able to exert well-paced ability in limited space.

* Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.

* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

* Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

* Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

* Requires manual dexterity to use and operate all necessary equipment.

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