Line Cook

JOB DESCRIPTION

TITLE: Line Cook

RESTAURANT: Henrietta

LOCATION: ECHO PARK

REPORTS TO: Head Chef, Jr Sous

FLSA: Exempt

We are looking to fill the position of Line Cook for Henrietta, an intimate California Bistro and Deli in Echo Park

A 30-40 seat California take on the “deli and market by day, bistro by night” restaurants of Rome and Paris, Henrietta is a true neighborhood restaurant. The line cooks will work alongside the head chef and sous chef to ensure the highest standard of cooking are met while creating a warm, positive and welcoming environment for staff and guests alike.

Attention to detail and a strong work ethic are required in this position. Proficient knife sills and the ability to multi-task are also required. Creativity and a love for great food are required. Line cooks will be cross-trained in both day and night service and on all stations.

Positional required continuous standing for up to 8 hours per shift or sometimes longer as the business demands. Ensures all quality standards are being met.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

Responsibilities

• Demonstrates familiarity with the food items on the Henrietta menus.
• Maintains a strong understanding of company background and philosophy.
• Promotes cooperative effort, team spirit, and good morale among employees.
• Leads by example at all times.
• Sets up station as required for all scheduled services.
• Checks in food deliveries to ensure accuracy; returns and notes any incorrect or substandard products through invoice.
• Prepares food items consistent with quality, following recipe cards, production, portion, and presentation standards; completes required mise en place or prep list in a timely fashion.
• Follows manager’s direction in regard to quantity and quality of items prepped.
• Tastes food at various stages of preparation; seeks manager’s assistance and opinion when in doubt of quality.
• Performs additional work-related duties as assigned.

Food Safety & Organization

• Operates, maintains, and properly cleans kitchen equipment, including all restaurant-owned equipment deemed part of assigned cleaning duties.
• Maintains and cleans all required tools.
• Dates all food containers and rotates as per policies.
• Ensures perishables are kept at proper temperatures.
• Checks pars for shift use, determines necessary preparation and freezer pulls.
• Notes any out-of-stock items or possible shortages.
• Returns unused food items to designated storage areas, properly covered and dated.

Teamwork & Professionalism

• Works harmoniously and professionally with co-workers and supervisors.
• Works efficiently with a constant sense of urgency.
• Prioritizes safety above speed; studies and knows all safety policies set forth by Henrietta

Required Tools

• chef's knife
• utility/paring knife
• serrated knife
• peeler
• fish spatula
• spoons-slotted & regular
• small whisk
• wooden spoon
• measuring spoons
• bowl scrapers
• microplane
• mandoline
• timer
• wine key
• thermometer
• tongs

Minimum Qualifications (Education, Experience, Skills)

• High school diploma, GED certificate, or demonstration of sufficient reading and math skills preferred
• Serv Safe certification required
• Previous restaurant experience preferred.
• Positive attitude required.

Compensation

• $23.00/hr - 28.00/hr (compensation includes includes share of tip pool)

Physical Demands and Work Environment

 The work that restaurant cooks do is both physically and mentally demanding. They are on their feet much of the time. Cooks typically work about forty hours a week. However, because the restaurant serves the public and is open seven days a week, cooks may work longer, irregular hours.

The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. 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 talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

 
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will posess the skills aptitudes and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills or abilities.