Here's your opportunity to work at the classic 1940's American Diner, Clayton's Coffee Shop. Clayton's Coffee Shop is an award-winning and Zagat rated restaurant. Clayton's has a large menu and we are an incredibly high volume, fast paced restaurant. We will train cooks who are ambitious and eager to learn AND we are seeking out employees with integrity and the highest potential for success. Breakfast experience is A MUST in order to be a part of our team. You must be able to navigate the diversity of the menu with the volume and pace of our restaurant.
IF YOU WANT A CHALLENGE, then our restaurant is the place for you!!!

Competitive wages and BENEFITS for 30 hour employees after 30 days of employment; Medical, Dental, and Vision available. Our health insurance package allows for coverage in both the U.S.A and Mexico. 

Only serious and responsible individuals need apply!HABLEMOS ESPANOL

Reports to: Owner, Executive Chef, Executive Pastry Chef, Chef de Cuisine, Director of Operations, Kitchen Manager, Leads

Job Summary: 

Short order line cook able to prepare breakfast, lunch and dinner items concurrently. Knowledge of food preparation and portioning prior to cooking. Final food preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu items. Saute skills. Clayton's has a large menu and we are an incredibly high volume, fast paced restaurant. Employees must have integrity and the highest potential for success in order to navigate the diversity of the menu with the volume and pace of our restaurant. Breakfast experience is a must!

Primary Duties include but are not limited to:

• Promote, work, and act in a manner consistent with the mission of Cream & Sugar Inc, DBA: Clayton’s Coffee Shop, Clayton’s Bakery & Bistro and Clayton’s Galley; One Team, One Goal; S.T.I.R.
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Personally responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures in all storage areas and on the line.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes.
• Know how to bake, roast, sauté and poach eggs, meats, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, fish, ham, pork, turkey and chicken for hot or cold service, or for sandwiches and/or paninis.
• Assists in food prep assignments during off-peak periods as needed.
• Remove trash and clean kitchen garbage containers.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offer suggestions for improvement, quality and organization of the kitchen and/or FOH.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keep records and accounts.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Tools and Technology:

• Commercial use of the following:
• blenders, grinders, slicers
• broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers
• cutlery (boning knives, chefs' knives, paring knives)
• ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)
• Cutting machinery
• Domestic knives (cimeter knives, filet knives, utility knives)
• Food safety labeling systems
• Personal computers
• Slicing machinery