San Rafael, CA 94901
ESSENTIAL DUTIES & RESPONSIBILITIES:
-Prepares a variety of sauces and stocks, soups, stews, marinades, vegetables, starches, proteins and garnishes by roasting, poaching, grilling, braising, frying, making dressings and stewing meats.
-Determines type and amount of food and supplies (i.E. Condiments, spices, other flavorings) for assigned menu item(s).
-Completes cooking process during time of service to ensure proper temperature, flavor and aesthetics.
-Maintains assigned work station in a safe, sanitary, clean and organized condition.
-Communicates supply needs to relevant individual(s).
-Assists with or completes special projects.
-Maintains proper work station organization with knives and sanitizing solution.
-Break down and clean each station at the end of each service. Ensure that all kitchen equipment is turned off
-Remove all food products from production line and wrap properly at the end of each service.
-Ensures FIFO of all food products. (First in, First out)
-Reports all food and kitchen issues to the Executive Chef and Dining Services Manager as soon as possible.
-Responsible to be trained all equipment with blades before using.
-Organize all Walk-in refrigerators and store rooms.
-SDS sheet understanding and compliance (Safety Data Sheets).
-Personal knives, small food processors, mixers, slicing machine.
-Stove, oven, burners, braisers, kettle pot, steamer, fryer, searing grill, char broiler, stock pots and tilt skillet, meat slicer, soup burners, salad mixer dryer.
-Broad knowledge of food and cooking techniques.
-Flexibility for daily changing menus and different kitchen duties
-Previous line cooks experience.
-Ability to use knives and other kitchen equipment safely and efficiently during preparation.
-Ability to lift up to 50 pounds.
-Ability to interpret and follow instructions, recipes, specifications and standards.
-Availability to work evenings, weekends and holidays when necessary.
-Food Handler's Certification is required.
Line Cook (FT preferred)
Schedule: Mon-Fri, 12noon-8: 30pm.
Holidays + occasional weekends & overtime.
Minimum experience: at least 1 to 2 years in a commercial kitchen, not in a fast food restaurant; GOOD knife skills are a must.
<strong>Hire Date:</strong> February 2013<br/> <strong>Alma Mater:</strong> Chico State University<br/> <strong>Favorite restaurant:</strong> Tomasso’s (in SF)<br/> <strong>Words to Staff By: </strong>“Go with your gut.”<br/> <strong>Words to Work By:</strong> “You’ve got to be kidding me!”<br/> <strong>Interesting Accomplishment:</strong> “To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment.” – Ralph Waldo Emerson<br/> <strong>Something Few Know About Me:</strong> I achieved my 15 minutes of fame one day by playing guitar in a rock band in Oregon.</div>