Line Cook

Job Summary

The Line Cook plays an essential part in Ted’s Café Escondido Restaurants’ operations. Consistency, accuracy, speed and organization during each shift on each position is vital. You are responsible for making sure each guest gets exactly what they ordered. We pride ourselves on serving our guests the best Mexican food in the restaurant industry. Our line cooks are one of the last line of defenses to ensure that the best quality of food leaves the kitchen.

Responsibilities

• Pos. 1: Responsible for the basic set up of all plates and controls the pace of the whole line. Speed and accuracy is vital on Pos. 1. You will build plates with enchiladas, tamales, nachos, tostadas, pork verde, chili rellenos, rice, beans, corn, all sauces, and grated cheese.
• Pos. 2: Orchestrates the timing of all food coming out of the kitchen. Communicate with Pos. 1 and Pos. 3 on what you need to complete a ticket. Garnish all entrees that need lettuce, tomatoes, cheese, guacamole, pico de gallo, and sour cream. Build taco salads and tacos. Also, make chimichangas, flautas, kids corn dogs, chicken fingers, and french fries. Considered fry position.
• Pos. 3: Responsible for any grill items which includes fajitas, tacos carbon, mexican tacos, chicken monterey, fajita meat for any item (enchiladas, taco salads, etc..), and quesadillas. Need to be fast and multitask to succeed.

Expectations

• Pace: Works at a fast and steady pace, works organized to eliminate extra or unnecessary steps, gets remakes out of the kitchen as fast as possible.
• Cleanliness: Participates in “clean as you go” mentality, executes all cleaning duties, keeps the line, refrigerators, microwaves, steamers, and position sanitized, organized, and clean.
• Recipe Adherence: Has knowledge of all items being prepared, produces all plates to recipe portioning and procedures.
• Portioning: Always uses scales, measuring spoons, measuring cups, etc.. while producing plates, is consistent with quantity on every plate.
• Interaction with Staff and Management: Works well with all staff members, takes direction well from management.
• Equipment Usage: Uses tools (knives, Fryer, Impenger, etc..) correctly, cares for all tools and equipment, knows how to sanitize and operate all kitchen equipment.
• General: Attends all mandatory meetings, complies with all federal, state, and local regulations for your department, treats all staff members and guests with respect, contributes to a positive working environment, maintains confidentiality with all company information, ensures that you are knowledgeable of your specific responsibilities in the event of an emergency.

Work Conditions

• Variated working hours to include weekends, holidays, late evenings, and early mornings as needed.
• Must be able to stand and/or walk 8+ hours daily.
• Must be able to lift 25 lbs. frequently, 50 lbs. occasionally, and objects over 50 lbs. rarely.
• Frequent bending, reaching, grasping, and climbing.
• Occasional squatting, kneeling, crawling, and fine manipulation.

Minimum Qualifications

• Experience: Previous line kitchen experience in a high volume restaurant is preferred.
• General Qualification: Professional in attitude, demeanor, and dress, good organizational skills and ability to work under pressure.