Cook III

Qualifications

Minimum 5 years’ line experience in a high volume restaurant and/or casino kitchen; or equivalent combination of experience, education and/or training.

High School or equivalent education.

Must be able to obtain and maintain a Gardena City Work permit.

Must have and maintain California Food Handlers Card.

ServSafe Certified or be able to pass the ServSafe Class within first 9 months of employment.

Physical Demands

Must have ability to safely lift minimum of 20 lbs. without restrictions.

Requires standing and walking for long periods of time.

The employee is occasionally required to climb or balance, stoop, kneel, or crouch.

Essential Duties and Responsibilities

• Ensures preparation of all food items for the grill/broiler, sauté, fry and pantry station.
• Wash and Clean Vegetables.
• Marinade Chicken, Soup Stock and Etc.
• Chop, Grind, Slice, bone and Cut Meats.
• Prepare Fish and Shellfish to specified recipes.
• Mix and Blend Spices as needed.
• Sauté Station.
• Grill/Broiler Station.
• Deep Fryer Station.
• Pantry Station.
• Prepare all sauces required according to the recipe.
• Be able to perform the 6 basic knife cuts.
• Allumette A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.
• Large Dice A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.
• Medium Dice A basic knife cut measuring ½ inch × ½ inch × ½ inch.
• Small Dice A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.
• Batonnet A basic knife cut measuring ½ inch × ½ inch × 2½ inches.
• Julienned A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
• Be able to perform the knife skills task in the amount of time allotted.
• Dice a 30 pound case of yellow onions in 25 minutes or less.
• Slice a 20 pound case of squash in 12 minutes or less.
• Prepare the daily special item and adjust the daily special if needed.
• Prepare all menu items with minimal re-cooking of items i.e. steaks, fish.
• Ensure orders are served in a timely manner to ensure customer satisfaction.
• Check the stock in all stations.
• Consult with the Chef on Duty for any items needed.
• Set up line including all food items, plates, bowls and all sauces and coordinate orders.
• Assist in the breaking down of leftovers as directed including labeling and storage.
• Cleans and maintains stations, refrigerators, and freezers and also cleans according to daily cleaning schedule.
• Adherence to all safety and sanitation codes, policies and procedures.
• Has extensive knowledge of cooking various types of cuisine.
• Has the ability to work stations including prep, pantry, sauté, fry and grill/broiler currently and ability be cross trained for all stations within one year of hire date.
• Perform all other work-related duties as assigned by the Food and Beverage Management.