POSITION SUMMARY

The Line Cook is responsible for high-quality preparation, cooking, and production of dishes during service to menu and recipe specifications.

ESSENTIAL RESPONSIBILITIES

· Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner

· Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time

· Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation

· Ensure that food quality, quantity, freshness, and presentation meet Malibu Farm standards

· Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out)

· Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards

· Set up, stock stations, and replenish kitchen inventory and supplies as needed

· Follow all company policies, procedures, and guidelines

· Consistently report to scheduled shifts on time and ready to work in proper uniform

· Operate ethically to protect the assets and image of the company

· Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

· Minimum 1 year of experience in a high-volume, fast paced kitchen

· Culinary degree and/or certificate highly desirable

· Must have excellent knife skills with proficiency in all aspects of cooking

· Demonstrated experience with various cooking methods, ingredients, equipment and procedures

· Ability to follow and execute recipes to designated specifications

· Ability to think quickly and multi-task in a fast-paced environment

· Ability to take direction and execute

· Effective communication and interpersonal skills conducive to a productive teamwork environment

· High standards for cleanliness of workspace and service areas

· Ability to work in an ever-changing environment

· Ability to work both independently and in a team environment

· Strong work ethic and customer-focused approach

· Ability to work a flexible schedule including days, nights, weekends, and holidays

· Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

· Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.

· Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.

· Ability to lift and carry items weighing 50 pounds on a regular basis.

· Ability to stand for prolong periods of time.

· Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

· Climbing steps regularly.

COMPENSATION

The base pay range for this position is $16.00-$20.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.