Line Cook

Description

Join the Yolked Kitchen Breakfast Crew. We are hiring for Line Cook. This position is perfect for someone who is a morning person and loves breakfast and creating delicious dishes.   Yolked Kitchen is open Tuesday-Sunday 8am-2pm.  Positions start as early as 6am to get prepped for the day.

Position Summary: Cooks all breakfast and lunch items prepared in the restaurant. Monitors food preparation, cooking methods, procedures, and timing to ensure that all food products adhere to the specifications and quality standards.

Essential Duties and Responsibilities:

• Ensures our guests have a superior dining      experience by correctly timing and preparing all food products to the      guests needs.
• Ensures that their station and kitchen      line operate in an organized, clean, smooth, and efficient manner, with a      minimum level of noise.
• Assists other kitchen line personnel as      needed to ensure that all food is prepared and served up to quality and      timing standards.
• Communicates frequently with the Chef to      report all problems or discrepancies within the kitchen. This may include      but is not limited to the functioning and operation of all equipment,      sanitation, cleanliness and safety, food supply, small wares and equipment      items, inventory, par and prep levels, food quality, presentation, and      timing.
• Assists the side cook and other kitchen      personnel in food preparation as assigned by the Chef. Preps all food      products according to the standards and procedures.
• Ensures that all food items are prepared      according to company specifications, recipes, procedures, plate      presentation and quality standards.
• Checks the par and stock levels of all      meats, poultry, batters, condiments, garnishes, equipment, plate ware and      smallware to ensure sufficient quantities for the demands of the business.      Communicates any discrepancies to the Chef.
• Correctly seasons, cooks, and plates all      entrées and ensures that all food is prepared and served up to standards      of quality, presentation, and timing. Ensures food is never held on the      line.
• Communicates with line and prep cooks to      ensure that all food products are prepared and ready for service at the      correct time.
• Maintains the highest degree of      sanitation and food safety throughout the shift. Adheres to all safety      guidelines and practices; immediately reports any unsafe condition, unsafe      act, accidents and/or injuries to the Chef, or other Manager on Duty.
• Supports other Back-of-House positions as      needed, providing a seamless Guest experience to all Guests.
• Correctly completes all station closing      duties at the end of each shift. Assists Chef on Duty and other kitchen      personnel in accomplishing closing duties and kitchen cleanliness.

Requirements

Required Skills/ Abilities:

• Ability to understand and follow directions.
• Ability to understand and meet restaurant standards for health, safety, and excellence.
• Ability to remain alert and focused in a noisy and fast-paced environment.
• Ability to work effectively with kitchen staff.
• Ability to learn how to use the necessary tools and technology supporting this position and the efficient operations of the business.
• Detail-oriented and thorough.
• Able to attend all scheduled employee meetings and training courses, including safety meetings.
• Completion of Food Handler’s Certification required within 30 days of employment.

Education and Experience Qualifications:

• Line cook experience preferred.

Physical Requirements:

• Prolonged periods walking or standing.
• Must be able to lift, carry, and place up to 60 pounds at a time.
• Must be able to work on days, nights, weekends, and/or holidays as needed.
• Must be able to bend, stoop, and wipe frequently.
• Must frequently immerse hands in water.
• Must be able to work in a hot and damp environment.

Accommodations:

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

Workplace Designations:

Due to the nature of this position, it is unable to be performed by a remote employee. As there is no concession available for a remote employee, no requests made to convert this position to remote or work-from-home status will be considered, without exception.

Base Pay and Compensation:

The Line Cook will receive an hourly wage depending on experience$17.00 -$20.00. This position is a Full-time position and will be required to work weekends, nights and holidays as needed. 

Benefits:

• Employee 30% Discount at 13 Prime Steak in Clovis, CA
• Employee 30% Discount at Yolked Kitchen in Clovis, CA
• Paid Sick Leave
• Paid Vacation
• Medical, dental, vision healthcare plans
• 401(k) retirement plan

Work Environment/Physical Demands Summary:

The incumbent typically works in a noisy fast paced restaurant environment, prepping and cooking food. This position must be able to coordinate with, fill in for and assist fellow employees to meet guests’ needs and support the operation of the restaurant.   

The employee is regularly required to stand, walk, lift, and carry; frequently required to use repetitive hand motion, handle, or feel, and to stand, walk, reach, bend or lift to 30 pounds regularly and 60 pounds occasionally.

The physical demands 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.

This job description in no way states or implies that these are the only duties to be performed by an employee occupying this

position. Employees may be required to perform other related duties as assigned, to ensure workload coverage. Employees are required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor. 

This job description does NOT constitute an employment agreement between the employer and employee and is subject to change by the employer as the organizational needs and requirements of the job change.

The job specification requirements stated are representative of minimum levels of knowledge, skills, and abilities to perform this job successfully. Any satisfactory equivalent combination of experience and training which ensures the ability to perform the work may substitute for the above.