Description:The primary responsibility of Line Cook is to prepare meals quickly, efficiently and accurately as per Hawkers Asian Street Fare standards.
. Requirements:Responsibilities & Requirements:
Prepares all food items to order, following standard recipes and procedures within specified time limits.
Communicates with team members and Management regarding status of orders and availability of product.
Washes and cleans raw food products.
Always uses the entire timed cycle on the fryers.
Proper maintenance, filtering and usage of the fryers.
Minimizes waste of product.
Rotates product according to “First In, First Out” to maintain shelf-life standards.
Logs and discards all product not used by the end of the shift on the “use by” date.
Keep par stocks at proper levels. Increase or decrease production as necessary.
Perform routine, repetitive tasks under the direction of management.
Clean work area, equipment, utensils, dishes, and silverware. Ensure proper disposal of food waste.
Maintain standards for food production and handling, cooking, housekeeping, sanitation and safety.
Assist in training new and part time personnel in proper procedures and guidelines.
Clean food preparation and production areas as required.
Show flexibility in terms of your schedule and fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by management.
Maintain a high level of personal cleanliness.
Be a team player; help fellow employees at every opportunity.
Other duties may be assigned as the need arises.
Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards.
1-2 years’ experience in a like or similar position.
Must be at least 18 years of age.
Physical Demands:
Must be able to frequently stand, walk, bend, squat and reach above shoulder level.
Must be comfortable working in an environment with exposure to extreme cold/hot temperatures.
Must be able to lift/carry up to 40 lbs.
To apply for this job please visit eathawkers.com.
