Line Cook – Livermore
Summary
Our kitchen is responsible for preparing food that pairs perfectly with our Award-Winning beer. You would be responsible for the accurate and efficient preparation of meats, fish, vegetables, soups, and other hot food products, as well as prepare and portion food products prior to cooking; perform other duties in the areas of food and final plate preparation including plating, garnishing of cooked items, and preparing appropriate garnishes for all hot menu item plates.
Essential Job Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
- Prepares 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
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service
- Portions of food products prior to cooking per standard portion sizes and recipe specifications.
- Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration
- Prepares items for broiling, grilling, frying, sauté, or other cooking methods by portioning, battering, breading, seasoning, and/or
- Follows proper plate presentation and garnish set up for all
- Handles, stores, and rotates all products safely and
- Assists in food prep assignments during off-peak periods as needed and maintains productivity at all
- Closes the kitchen properly and flows the closing checklist for kitchen stations. Assists others in closing the kitchen.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Performs other related duties as assigned by the Kitchen Manager or Manager(s) on duty
Competencies
- Communication Proficiency
- Customer/Guest/Team Focus
- Initiative
- Organizational Skills
Qualifications
You must be able to communicate clearly, respectfully, and confidently with all managers, kitchen, and taproom personnel, and staff members. You must work well in a fast-paced setting.
Supervisory Responsibility
This position has no direct supervisory responsibilities.
Work Environment
This position operates indoors in a hot and/or humid environment.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
You must be able to continuously walk, reach, bend, stoop, and frequently lift 50 pounds.
Must be able to continuously work in a standing position.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Position Type/Expected Hours of Work
For this regular, part-time, position you are required to be available to work days, nights, and weekends with full availability.
Travel
This position does not require travel.
Required Education and Experience
A minimum of 1 year of experience in kitchen preparation and cooking.
At least 6 months of experience in a similar capacity.
Preferred Education/Certificates and/or Experience
Culinary Certificate
Additional Eligibility Qualifications
Possess and maintain a current Food Safety Certificate
Complete Dust Bowl’s paid Harassment Prevention Training and Workplace Violence Prevention Training
Reports to
GM and Kitchen Manager
Classification
Nonexempt
Compensation
$17.00 – $19.00 per hr. plus tips
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
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