Position Summary:

Must follow the order of ingredients and procedures for each menu item when cooking, plating and packing. It’s important that our line cooks at Burrito District (BD) are able to cook/marinate meats, poultry, fish, and vegetables. Understand our expectation of

fulfilling and expediting orders in a timely manner. To be able to assist in the monthly inventory and keep track of stock, report to the manager when items are 86’d, and need to be restocked.

Essential Duties & Responsibilities:

• To contribute, work, and behave in a manner that promotes BD’s mission and purpose for the restaurant

• Must maintain clean food prep areas in between orders and participate in cleaning/sanitizing duties at the beginning and end of every shift

• Be responsible to inspect and keep all areas and equipment clean, stocked, and up to Health Department codes and standards

• Understand Health Department requirements for temperatures; refrigerators, cold table, steam tables, and freezers

• Be able to safely handle food and food preparation as well as maintain temperatures for food safety

• Ensure quality and freshness of products by storing and rotating food regularly, as well as checking proper food labeling

• Must follow food portions suggested by the recipes provided to help minimize food cost and waste

• Season, marinate, cook, slice, and prep proteins according to recipes provided

• Ensure even grilling or cooking by observing when to stir or mix accordingly

• Chop, blend, mix, and portion according to serving requirements

• Must be able to coordinate with cashiers to clarify and correct orders as well as communicate completed orders accordingly

• Attend all scheduled mandatory meetings for all team members to update and contribute ideas for ways of improve our operations and safety

• Assist with training as needed and have a helpful attitude when addressing team member’s questions

Tools & Technology:

• CAKE point-of-sales and workstations

• T42S IP Desk Phone for phone orders

• EPSON Thermal printers

• Commercial use steam tables and cold tables

• Deep fryers

• Flat top griddle and stove top burners

• Cutlery, 9” chef’s knife, 9” serrated knife, spatulas, portioning spoons

• Thermometers

• Food Safety labels

• Immersion blenders

Minimum Qualifications & Physical Requirements:

• At least 2 years of experience in a high volume kitchen, and prior experience in a food and beverage establishment with a position in the kitchen

• Be able to clean flat top griddle according to restaurant standards

• Be able to filter, clean, and restore deep fryer

• Understand common cooking measurement conversions, i.e cups to ounces and vice versa

• To be fluent in English (Spanish is a plus), and be able to read, write, and speak in the preferred language

• High School diploma or GED equivalent, pending diploma with a minimum GPA of 3.0 or higher will be discretionary to the hiring manager (for applicants with absolutely no experience)

• Possess a current Food Handlers Certification

• Possess a current TABC (not immediately required)

• Must present a negative COVID test result 2-3 days or current vaccination record before actual clock-in date

• Must comply with WHO/CDC guidelines defined for an essential worker, i.e. wear masks and stand within 6ft of guests and staff

• Ability to stand for long periods of time (up to 8 hours)

• Possess strong math skills, make change, and process cash/credit/debit payments accurately

• Must be able to use and operate a touchscreen monitor

• Ability to carry and lift up to 40 lbs when needed

• Have the ability to be agile, to bend, crouch, reach, push, pull, and occasionally climb

• Ability to work accurately, and professionally under pressure in a high volume and lively working environment

• Ability to work in a hot environment surrounded by heat, steam, odor, hot oil, and hot surfaces

FLSA Status: Non-Exempt or Exempt