We are currently looking for a PM Chef Tournant/Lead Cook (shifts start around 3:00 pm) at The Little Door!

Requirements:

- Preferably 4 year experience in a restaurant environment (combination of school & work experience okay), but we're willing to train the right person!

- Full-time position: must be flexible with scheduling and available to work evenings, weekends and holidays are a must.

- Ability to work well with a team, follow directions, has attention to detail. 
- Ability to work on feet for 8-10 hours and must be able to lift up to 50 lbs. 

Ideal candidates are motivated, positive and always seeking to improve themselves. Thriving under pressure while remaining calm is essential. You must have availability to work at least 5 shifts per week (weekend and holidays are required). We are looking for chefs with sense of urgency, awareness and ones who have the ability to work in a team.

Preferred Skills and Experience:

     - Minimum 4 years experience a in tournant/lead cook position

Communication / Time management:

     - Maintaining contact with co-workers and management on ordering, status of task work, organization
     - Connecting with management on scheduling needs or changes
     - Briefing with direct management upon arrival and prior to departure
     - Understanding daily needs and time management of prep, service, breaks, and shifts

Job Duties and Expectations:

- Daily service and execution of assigned station menu items. Tasks handled according to priority and training. Including but not limited to: 

     - Garde Manger/cold station
     - Garde Manger expo
     - Fish station
     - Sautee/hot apps station
     - Meat station
     - Checking/making sauces 
     - Final prep/garnishes
     - Set up/breakdown of stations
     - Station ordering/inventory
     - Creating a prep list for the morning team

- Rotation and organization of mise en place in coordination with cooks/chefs, as well as pastry production items

     - Proper use of FIFO in organization of walk-in and freezer products and mise en place
     - Communication with management on items or mise that are running low or nearing expiration
     - Providing chefs with orders for the next day/s for all items needed for production
     - Tasting all products and finished items for proper seasoning and quality control

- Daily cleaning and organization of station area

     - Sweeping, mopping as needed and after each shift
     - Organization of tools & smallwares
     - Detailing of tabletop mixers and large stand mixer after each use
     - Proper maintenance and handling of all kitchen equipment and smallwares
     - Cleaning inside and outside of low boy refrigerators
     - Cleaning Rational Combination oven when production and/or time permits

- Monthly Tasks

     - Assist BOH management in counting inventory items accurately
     - Complete deep cleaning tasks assigned by BOH management 

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.

Must be local in LA county