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Line Cook - Herringbone - La Jolla

Tao Group Hospitality

Line Cook - Herringbone - La Jolla

La Jolla, CA
Part Time
Paid
  • Responsibilities

    Prepare all restaurants foods, hot and cold. Responsible for working in all aspects of food preparation

    Demonstrate knowledge in all areas of the kitchen

    Able to read measure and execute recipes

    Able to read and execute computer tickets for service

    Apply advanced knife skills required for service and preparation

    Maintain a solid menu knowledge and attention to detail with plate presentation

    Assists Chefs as needed in execution of service

    Work as a team, assisting all guests and employee’s needs and inquiries

    Effectively communicate with management, chefs and service staff to fulfill and address any issues or needs requested by guests and or other employees

    Work one or two days ahead of operation to ensure product delivery is on time and to ensure on days off anyone covering has what they need to operate

    Assists and/ or completes additional tasks as assigned

    IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE POSITION WILL BE EVALUATED ON THE FOLLOWING QUALITIES:

    Accountability

    Development

    Working relationships

    Judgment

    Quality of work

    Job skills knowledge

    Productivity

    Dependability

    Punctuality

    Adherence to Policy

    Verbal communication

    Attitude

    Appearance

    Teamwork

    Guest satisfaction

    EDUCATION/REQUIREMENTS:

    High School Diploma preferred

    Proof of eligibility to work in the United States

    Valid Driver’s License

    21+ years of age

    Possession of or the ability to possess all state required work cards

    Maintain a professional, neat and well-groomed appearance adhering to company standards

    If you are hired, we will require proof that you have received the COVID-19 vaccine or that you have a valid religious or medical reason not to be vaccinated.

    WORKING KNOWLEDGE REQUIREMENTS:

    Minimum of two (2) years of direct work experience with one year in a high-volume restaurant required

    Possess knife skills, knowledge of food storage

    Restaurant bock of house operations

    Opening and closing duties

    Proper lifting techniques

    Guest relations

    Sanitation and safety

    High volume operations

    SKILLS:

    Must have strong problem-solving skills

    Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

    Ability to maintain confidentiality

    Ability to demonstrate a positive attitude always

    Ability to keep an open and objective view

    Ability to listen empathetically and be respectful always

    Ability to maintain composure and stay focused

    Ability to maintain personal integrity

    Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions

    Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines

    PHYSICAL DEMANDS:

    The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

    Must have good positive energy to make it through the day

    Must be able to read the computer monitors

    Must be able to print legibly for guests to read

    Must be observant and quick to respond to various situations

    Must be able to move quickly through work and set the pace in the office and/or venue

    Must be able to sit and/or stand for extended periods of time

    Must be dexterous and able to participate in all service aspects.

    Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary

    Must be able to push and lift up to 50 lbs.

    Ability to use hands to handle, or feel objects, tools or controls

    Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

    Ability to talk, hear, taste, smell, and specific vision abilities required by the job to include; close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

    WORK ENVIRONMENT & SCHEDULE:

    The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

    Work indoors exposed to hot and/or cold surfaces, steam, and wet floors

    Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume

    Restaurant back of house operations

    Fast paced, high volume, high energy

    Work varied shifts to include days, nights, weekends and holidays

    If you are hired, we will require proof that you have received the COVID-19 vaccine or that you have a valid religious or medical reason not to be vaccinated.SECURITY RESPONSIBILITIES:

    Security Level – Low