Frida Restaurant Torrance Torrance, CA
  • $12.00 - $15.00 Hourly
  • Part Time / Full Time
  • Ask Us!
  • Employer Unlikely to Respond

o Promote, work, and act in a manner consistent   with the mission of Frida Restaurant.

o 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.

o Ensure food is stored and cooked at correct   temperature by regulating temperature of ovens, broilers, grills, fryers, roasters,   and other kitchen equipment.

o Ensure freshness of food and ingredients by   checking for quality, keeping track of old and new items, and rotating stock.

o Knows   and complies consistently with the restaurant’s standard portion sizes,   cooking methods, quality standards and kitchen rules, policies and   procedures.

o Responsible   for the quality of products served.

o Stocks   and maintains sufficient levels of food products at line stations to support   a smooth service period.

o Handles,   stores, and rotates all food products and supplies according to restaurant   policies and procedures.

o Turn or stir foods to ensure even cooking.

o Season and cook food according to recipes or   personal judgment and experience.

o Bake, roast, broil, and steam meats, fish,   vegetables, and other foods.

o Weigh, measure, and mix ingredients according   to recipes or personal judgment, using various kitchen utensils and   equipment.

o Portion, arrange, and garnish food, according to standard portion sizes   and recipe specifications and serve food to servers or guests.

o Observe and test foods to determine if they   have been cooked sufficiently, using methods such as tasting, smelling, or   piercing them with utensils.

o Follow   proper plate presentation and garnish set up for all dishes.

o Wash, peel, cut, and seed fruits and   vegetables to prepare them for consumption.

o Carve and trim meats such as beef, veal, ham,   pork, and lamb for hot or cold service, or for sandwiches.

o Assists   in food prep assignments during off-peak periods as needed.

o Substitute for or assist other cooks during   emergencies or rush periods.

o Closes   the kitchen following the closing checklist for kitchen stations and assists   others in closing the kitchen.

o Attend   all scheduled employee meetings and offers suggestions for improvement.

o Coordinate   with and assist fellow employees to meet guests’ needs and support the   operation of the restaurant.

o Fill-in   for fellow employees where needed to ensure guest service standards and   efficient operations.


o Consult with supervisory staff to plan menus,   taking into consideration factors such as costs and special event needs.

o Keep records and accounts.

o Coordinate and supervise work of kitchen   staff.

o Prepare relishes and hors d'oeuvres.

o Estimate expected food consumption,   requisition or purchase supplies, or procure food from storage.

o Butcher and dress animals, fowl, or shellfish,   or cut and bone meat prior to cooking.

o Plan and price menu items.

o Bake breads, rolls, cakes, and pastries.

Tools & Technology   (examples in parentheses)

o Commercial use:

o blenders, grinders, slicers

o broilers, convection ovens, deep fryers,   griddles, grills, microwave ovens, ranges, rotisseries, steamers

o cutlery (boning knives, chefs' knives, paring   knives)

o ovens (conveyor ovens, rotating rack ovens,   salamander ovens, pizza ovens, smokers or smoke ovens)

o Cutting machinery

o Domestic knives ( knives, filet knives,   utility knives)

o Food safety labeling systems

o Personal computers

o Point of sale terminal

o Slicing machinery

o Point-of-sale software (MICROS Systems)

Minimum Qualifications

o Two or   more years of experience in kitchen preparation and cooking

o At   least 6 months experience in a similar capacity

o Able to   communicate effectively with managers and kitchen personnel

o Able to   reach, bend, stoop and frequently lift up to 40 pounds

o Able to work in a standing position for long   periods of time (up to 9 hours)

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