The Hot Behind You Hospitality Management Group is the parent company of six thriving concepts in the heart of the Silicon Valley. Our company creates environments that foster personal growth & experience through hospitality. The Hot Behind You Hospitality Management Group is passionate about our community & the people in it. Concepts created by owners Angelique & Jim Stump have all of the design elements that they love. They love color, life, and love. Food, wine, booze, art, theater, dance, and music are their passions. They bring their enthusiasm for professional but unpretentious service to the south bay. Their goal is to create a regular out of everyone.The line cook responsibility is to prepare food to the exact chef’s specifications and to set up stations for their menus. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. They also arrange, prepare and break down the buffets and food displays while maintaining the uppermost level of hygienic standards. The successful candidate will play a key role in contributing to our customer satisfaction.

Responsibilities:

Set up and stocking stations with all necessary supplies

Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

Cook menu items in cooperation with the rest of the kitchen staff

Answer, report and follow executive or sous chef’s instructions

Stock inventory appropriately

Ensure that food comes out simultaneously, in high quality and in a timely fashion

Comply with nutrition and sanitation regulations and safety standards

Maintain a positive and professional approach with coworkers and customers

Weigh and measure ingredients for cooking

Prepare sauces and garnishes for allocated station

Cover, date and correctly store all food items as per safe food-handling procedures

Inform chef in advance of likely shortages

Serve food in keeping with the standards of establishment

Ensure the correct temperature of food to make it attractive and tasty

Use food preparation tools in accordance with manufactures instructions

Close the kitchen correctly and follow the closing checklist for kitchen stations

Maintain an organized and sanitized work area at all times

Make sure all storage areas are tidy and all products are stored appropriately

Constantly use safe and hygienic food handling practices

Return dirty food preparation utensils to the appropriate areas

Assist staff with other duties as assigned by kitchen manager

Cleans kitchen before and after shift

Sanitize refrigerators and storerooms

Operate and maintain all kinds of kitchen appliances

Perform record keeping and reports generation duties

Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager

Maintain outstanding working relationships with staff, guests and supervisors

Qualifications:

At least 18 years old or older

Able to stand for long periods of time

Strong sense of urgency and proficient at multitasking

1+ years of Restaurant experience preferred; not required

Ability to fluently read, write and speak English

Benefits/Perks

30% - 50% discounts on all food

Full health benefits for employees who work 30 hours a week on average

Complete our short application today!