Line Cook

• Employer: Queen Creek Olive Mill
• Category: Food Service
• Compensation: Hourly
• Job Type: Full Time
• Apply Now: Click Here

Summary of Position:

Accurately and efficiently cook and prepare menu items, including meats, seafood, poultry, vegetables, sauces, stocks, soups, and other food products, using various equipment and utensils—portion food products before cooking according to approved recipes. Perform final plating and garnishing of cooked items and ensure all QCOM standards are followed.

Job Specific Responsibilities:

● Under the direction of their superiors, ensure all menu items and prepared foods are consistently prepared and served according to the eatery recipes, portioning, cooking, and serving standards as per the approved recipe book, ensuring that proper food holding and refrigeration temperature control points are maintained. These include all catering items, desserts, sandwiches, purchased prepared foods, specials, etc. Do not rely on your memory or that of other employees. Never prepare any dishes or prep items if no recipe is available.

● Checklists involving opening, closing, and daily operational activities are of the utmost importance and must be followed, logged, and signed off before and after each shift.

● The preparation of a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment

●Assumes 100% responsibility for the quality of products served

● Knows and complies consistently with our standard portion sizes, cooking methods, published recipes and specials, quality standards and kitchen rules, policies, and procedures and ensures that his/her subordinates follow policy

● Properly stock station for a shift using designated containers without overstocking. Within the allotted time given

● Portions of food products before cooking according to standard portion sizes and recipe specifications

● Maintains a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat top range, and refrigeration equipment in the BOH

● Follows proper plate presentation and garnish set up for all dishes

● FIFO (first in, first out) - handle, store, and rotate all products properly

● Ensure all food is properly labeled and dated

● Assists in food prep assignments during off-peak periods as needed

● Performs other related duties as assigned by the Kitchen Management

● Promptly reports equipment and food quality problems to the Kitchen management

● Inform the Kitchen Management immediately of product shortages

● Assist with controlling food usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.

● Understand and help to maintain and make suggestions for the continuous improvement of the Food and Beverage team

● Must keep a presentable appearance, nails clipped and clean, proper hygiene, beard no longer than 1 inch and well maintained

● At all times, move with a “sense of urgency”

● Held accountable for waste of food items

● Perform inventory-related activities

● Labels and dates all products in the display area, walk-in and freezer area

● Proper handwashing techniques and glove-wearing

● Helping dish at the end of the night and leaving as a team

● Check out with management before leaving

Qualifications:

● Must have 1-2 years of experience in kitchen preparation and cooking

● Must be 21 years of age

● Possess an up-to-date food handler permit and credentials for the county in which he/she is employed

● Be able to cope with the stress of seasonal sales activity and hours

● Be able to work in a standing position for extended periods (up to 10 hours)

● Time Management: Work with employees, customers and management. Time management is essential to make sure everything gets done

● Be able to communicate with and understand the predominant languages(s) of customers and staff

● Excellent critical thinking & decision-making skills

● Be able to communicate and understand the predominant language(s) of your department

● Be able to reach, bend, stoop, and frequently lift up to 50 pounds

● A passion for the culinary sciences and team building

IND123

Pay: $16.00 - $22.00 per hour

Benefits:

401(k)
401(k) matching
Dental insurance
Employee discount
Health insurance
Vision insurance
Work Location: In person