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Line Cook
Carmel Restaurant
7383 Melrose Avenue, Los Angeles, CA
Carmel Restaurant hiring Line Cook in Los Angeles, CA

Carmel Restaurant hiring Line Cook in Los Angeles, CA

Carmel RestaurantMore Info

Full/Part Time • Hourly ($17.00 - $20.00)
Expires: May 11, 2024

144 people viewed

Required Years of Experience

1 year


Job Details

Overview: As a Line Cook specializing in the Saute Station in our fast pace fine dining kitchen, you'll play a crucial role in delivering exceptional culinary experiences to our guests. You will be responsible for preparing, cooking, and presenting dishes with precision and creativity, adhering to our standards of quality and presentation. Working in a fast-paced environment, you'll collaborate closely with the kitchen team to ensure smooth operations and timely service.

Responsibilities:

  1. Saute Cooking: Prepare and cook a variety of dishes on the saute station according to restaurant recipes and standards.
  2. Quality Control: Maintain high standards of taste, presentation, and consistency for all dishes prepared on the saute station.
  3. Ingredient Preparation: Prepare ingredients required for saute cooking, including chopping vegetables, portioning meats, and preparing sauces.
  4. Station Setup: Set up the saute station with all necessary ingredients, tools, and equipment before service begins.
  5. Timely Execution: Coordinate with other kitchen team members to ensure timely preparation and delivery of orders during service.
  6. Sanitation and Cleanliness: Adhere to food safety and sanitation standards, keeping the saute station clean, organized, and free of hazards.
  7. Communication: Communicate effectively with the kitchen team, including chefs, sous chefs, and other line cooks, to coordinate workflow and ensure smooth operations.
  8. Inventory Management: Assist in monitoring and maintaining inventory levels for ingredients used on the saute station, informing management of any shortages or discrepancies.
  9. Menu Development: Collaborate with the culinary team in developing new dishes and refining existing recipes for the saute station.
  10. Training: Train and mentor junior kitchen staff assigned to the saute station, ensuring they understand and adhere to proper cooking techniques and standards.

Qualifications:

  1. Culinary Skills: Proven experience as a line cook, with expertise in saute cooking techniques and a strong understanding of flavor profiles and seasoning.
  2. Attention to Detail: Meticulous attention to detail in preparing and presenting dishes, with a focus on maintaining high standards of quality and presentation.
  3. Team Player: Ability to work collaboratively as part of a dynamic kitchen team, communicating effectively and contributing to a positive work environment.
  4. Time Management: Excellent time management skills, with the ability to prioritize tasks and work efficiently in a fast-paced environment.
  5. Adaptability: Flexibility to adapt to changing priorities and demands during service, maintaining composure under pressure.
  6. Sanitation Knowledge: Knowledge of food safety and sanitation guidelines, with a commitment to maintaining a clean and hygienic work environment.
  7. Creativity: Creative flair and passion for culinary excellence, with the ability to contribute ideas to menu development and innovation.

Compensation Details

Compensation: Hourly ($17.00 - $20.00)

Benefits & Perks: Dining Discounts


Required Skills

Advanced Knife Skills

Food Safety Knowledge

Cleaning / Sanitation

200 Covers Per Night

Teamwork

Prepping Ingredients

Sauteing

Work In a Fast-Paced Environment

Food Preparation

Plating and Presentation

Time Management

Organizational Skills

Professionalism

ServSafe Certified

Read more


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OPENING SOON

Mediterranean

Fine Dining, Bar / Lounge

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