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Line Cook

Fig & Olive Melrose Los Angeles, CA
  • Depends on experience
  • Full Time
  • Employer Unlikely to Respond

FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera & Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal. With fresh, seasonal ingredients and simple preparation, our cuisine exudes the genuine taste of food, from a ripe heirloom tomato, a leaf of aromatic basil, to a fresh grilled fish finished with lemon, rosemary, thyme and olive oil-simplicity, healthiness and refined flavors at their best.

PURPOSE The purpose of a Line/Prep Cook is to prepare food, help the kitchen workers in the preparation of food items, organizing delivery, setting up allocated stations for menu, and butchering proteins as instructed by the Chef while being compliant with standards.

GENERAL RESPONSIBILITIES & DUTIES 

  • Set up station according to restaurant guidelines
  • Prepare all food items as directed in sanitary and timely manner
  • Assist organization of delivery during mornings
  • Follow recipes, portion controls, and presentation specifications as set by the restaurant
  • Restock all items as needed throughout the shift
  • Clean and maintain station while practicing exceptional safety, sanitation and organizational skills
  • Understand and demonstrate proper use and maintenance of all kitchen equipment
  • Assist with cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas
  • Perform additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time
  • Prepare a variety of food: meat, seafood, poultry, vegetables and cold food items
  • Encompass perfect knowledge of butchering meat and fish
  • Cover, date and correctly store all food preparation items
  • Utilize food preparation tools in accordance with manufacturer instructions
  • Close kitchen correctly and follow the closing protocol made per station
  • Assist all duties assigned by the Chef de Cuisine or Sous Chefs

MINIMUM QUALIFICATIONS & REQUIREMENTS 

  • A minimum of 2-3 years in upscale high volume restaurant
  • Professional communication skills
  • Ability to take direction
  • Ability to work in a team environment
  • Ability to work calmly and effectively under pressure
  • Must have problem solving abilities, be self-motivated and organized
  • Commitment to quality service, and food and beverage knowledge
  • Must be able to work nights, weekends and some holidays
  • Must be able to speak, read and understand basic cooking directions
  • Understanding and knowledge of safety, sanitation and food handling procedures
  • Must be a team player & possess the ability to handle situations as they arise (i.e. irate guests)
  • Ability to stand for long periods of time•Ability to occasionally lift 25 lbs or more
  • Must have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidays
  • Food Handlers Card

The statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.

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