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Line Cook - The Bungalow Long Beach - Closing Shift 5 : 30pm to 2am

Line Cook - The Bungalow Long Beach - Closing Shift 5 : 30pm to 2am

The Bungalow Huntington BeachLong Beach, CA, US
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Line Cook - The Bungalow Long Beach - Closing Shift 5 : 30pm to 2am

Line Cook - The Bungalow Long Beach - Closing Shift 5 : 30pm to 2am

2 days ago Be among the first 25 applicants

JOB TITLE :

Closing Line Cook $21+ per hour DOE

STATUS : Regular, Non-Exempt

DEPARTMENT : Kitchen

SUPERVISOR :

Chef de Cuisine / Sous Chef

POSITION OVERVIEW : Responsible for preparing all prep production for kitchen stations and assisting service. Responsible performing basic cooking procedures. Responsible for all mis-en-place, requiring knife skills and technique. Consistent excellence in work product. Setting up and breaking down a station. Time management, task accomplishment with regards to daily prep list. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

GENERAL EXPECTATIONS :

  • Act with integrity, honesty and knowledge that promote the culture, values of The Bungalow Long Beach
  • Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
  • Maintains clean and organized work stations that are cohesive with the restaurant's philosophy, culture, and standards of excellence
  • Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change
  • Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
  • Understand completely all programs, procedures, standards, specifications, guidelines, and training programs
  • Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
  • Represents the restaurant professionally through effective communication, cooperation and relationships with all business partners.

ESSENTIAL JOB FUNCTIONS : (Includes but is not limited to the following duties. Other duties may be assigned) :

  • Work as a member of the team to ensure success in all areas of the restaurant
  • Collaborate with all staff to ensure timely completion of mis-en-place production in compliance with restaurant standards.
  • Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
  • Maintain a high level of focus, professionalism and cleanliness throughout the entirety of the day

    • Mis-en-place :

  • Produce mis-en-place according to specific recipe guidelines
  • Discern quality of produce and ingredients used

    • Breakdown

  • Change and label all mis-en-place containers
  • Clean entire work area thoroughly every day
  • Consolidate all mis-en-place
  • Cryovac all necessary items
  • Cryovac all necessary items
  • Discard any leftover items that cannot or should not be saved
  • Discern quality of produce and ingredients used
  • Ensure that all food is consistently prepared according to restaurant's standards

    • REQUIRED QUALIFICATIONS

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • A minimum of 2 years of kitchen preparation in a restaurant setting
  • Ability to communicate effectively with management, guests and staff
  • Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
  • Be able to reach, bend and frequently lift up to 30 pounds
  • Must have the stamina to work a minimum of 40 hours per week.

    • PHYSICAL DEMANDS :

  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by the building environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more
  • Must be able to stand and exert well-paced mobility for at least 8 hours in length. Length of time of these tasks may vary from day to day and task to task.
  • Must be able to exert well-paced ability in limited space and to reach other areas of the building in a timely basis
  • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 30 pounds to every area of the kitchen.
  • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinder, mixers and other kitchen-related equipment
  • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices
  • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level
  • Must be able to lift up to 30 lbs. on a regular and continuing basis
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception
  • Requires manual dexterity to use and operate all necessary equipment.

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