Head Line Cook

The Head Line Cook will be responsible for overseeing routine kitchen tasks such as setting up workstations and ingredients, so that food can be prepared according to recipes. Working as a leader of the professional team maintaining quick, diligent and fast-paced work within a busy environment as a part of a professional team.

Position Responsibilities

• Lead the kitchen team in following the prep list created by the Estate Chef.
• Label and stock all ingredients on shelves so they can be organized and easily accessible.
• Measure ingredients and seasonings to be used in cooking.
• Prepare cooking ingredients by washing and chopping vegetables, cut and portion meat, fish and poultry.
• Undertake basic cooking duties such as reducing sauces, parboiling food, etc.
• Properly measure and assemble ingredients.
• Minimize waste of products.
• Accept or reject ingredients based on quality and quantity.
• Clean, organize, and maintain walk-in refrigerator, reach-in refrigerator, cooler drawers, prep, and dry storage area.
• Rotate product according to First In, First Out to maintain shelf-life standards.
• Log and discard all products not used by the end of the shift on the use by date.
• Understand and comply with food safety and temperature standards.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash.
• Ensure all food and other items are stored properly.
• Comply with nutrition and sanitation guidelines.
• Perform other kitchen duties as assigned.

Requirements

• 3 to 5 years of experience as a line cook.
• Knowledge of health and safety rules in a kitchen.
• Manual dexterity; able to operate cutting tools and kitchen utensils.
• A team player with effective communication skills.
• Patient with an ability to stay positive under pressure.
• Projects and assignments are completed thoroughly, professionally and with care, in a timely manner.
• Adjusts to high-pressure situations and is open to change.
• Assumes responsibility for personal growth and development.
• Full-Service Restaurant Kitchen Experience is desired.
• Strong interpersonal skills. Able to communicate with individuals from diverse backgrounds.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Working Conditions

• Schedule to include weekends and holidays.
• Carries plates, lifts glass racks and boxes weighing up to 50 pounds up to 20 times per shift.
• Standing during entire shift.
• Reaches, bends, squats, lifts.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Compensation range for this role is $23-28/hr.

Benefits

401K, Medical, Dental, Vision, Life

The purpose of this summary is to describe the essential job functions and the level of work performed by individuals assigned to this position. This description is not an exhaustive list of all job duties performed by this position. Management reserves the right to modify, add or remove duties from particular jobs and assign other duties as necessary.

DAOU is proud to be an Equal Employment Opportunity and Affirmative Action employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.