Prep/Line Cook - CSLA Campus - RICE GARDEN INC - Los Angeles, CA
POSITION SUMMARY
This position prepares, cooks and slices food products and other food products as required by kitchen management for sale and consumption by guests. Will interact with all team members, managers, and guests in a friendly, professional and courteous manner resulting in a high level of customer and team member satisfaction.
ESSENTIAL FUNCTIONS
Receives food orders and verbal instructions for food preparation. Prepares all necessary food items including according to instructions and recipes provided by Rice Garden and manager. Observes and tests food being prepared for proper taste, temperature, and texture and makes necessary adjustments to ensure food safety and customer satisfaction with the product. Prepares recipes, slices meats, cheeses, and vegetables; dips items into flour, crumbs, and batter. Slice, peel, wash and prepare vegetables and other food products. Strains, filters, screens and replaces cooking oils in fryers, as directed. Cleans work area and food preparation equipment as needed and at end of the shift. Weighs and measures designated ingredients. Carries boxes, containers, pans, woks, and trays of food to and from workstations, storage areas, stove, and refrigerator to ensure proper stock levels for daily use. Cleans work areas, equipment, and utensils. Selects requested food items from serving or storage areas. Notifies manager as appropriate of shortages or special orders. Adjusts thermostat controls to regulate the temperature of ovens and all cooking equipment. Puts away all stock that is delivered. Rotates and dates, using either brand specific or corporate dating system, all product when received. Comply with Rice Garden’s standard operating procedures and all applicable regulatory agencies. Other duties as assigned.EDUCATION / EXPERIENCE
One to three months’ related experience and or training.
LANGUAGE SKILLS
Verbal and written English language skills preferred. Must be able to read and interpret documents such as safety rules; operating and maintenance instructions; procedure manuals; write routine reports and correspondence. Capability of communicating effectively in English with customers and team members is preferred.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide.
REASONING ABILITY
Ability to carry out detailed but uninvolved written and oral instructions. Ability to deal with problems involving customer service and food service. Ability to deal with problems involving a few concrete variables in standardized situations.
CERTIFICATIONS, LICENSES, REGISTRATIONS
Food handlers permit as required by law
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by the team member 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 team member is regularly required to stand for long periods of time, use hands and fingers, and be able to handle, feel, communicate verbally, and hear. The team member is frequently required to reach with hands and arms, climb, balance, taste, and smell. The team member is also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a team member encounters while performing 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 team member is frequently exposed to extreme heat and cold. The team member is occasionally exposed to the risk of electrical shock.
The volume level in the work environment is usually somewhat noisy. The environment will include confined workspaces and constant interaction with people.
OTHER QUALIFICATIONS
Must have basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette. Must have basic knowledge of accepted standards of sanitation. Must have knowledge of operating all kitchen equipment and sufficient manual dexterity to use stoves, ovens, broilers, knives, spoons, spatulas, tongs, slicers, steamers, kettles, etc. Understand that the customer is our #1 priority. Effective organizational and planning skills. Ability to work under pressure in a fast paced environment. Effective interpersonal skills. Ability to handle multiple projects/tasks. Outside coursework or training is a plus. Good communication and listening skills.