Lawry's Restaurants Inc.
We are looking for Line Cook/Carvers to join our team!
We offer our Co‑workers 401K, medical, dental, vision and life insurance, generous dining discount and daily co‑worker meal and tuition reimbursement! Plus a $400 incentive bonus after 90 days!
Our Line Cook/Carver’s primary responsibility is to collaborate with the Chef/Sous Chef in producing, creating, and improving items. The Line Cook is engaged in preparing and cooking food for guests and co‑workers of the restaurant. Cooks and portion meats, fishes and produce as needed for the forecasted business as well as preparing daily dishes such as sauces and soups. The Line Cook follows and ensures compliance with food safety handling policies and maintains an organized and hygienic work area, including personal hygiene procedures.
Essential Functions
Consistently and sufficiently meet Lawry’s standards as an ambassador of the restaurant with our guests, including inspiring the “WOW Factor” level of service, providing and exuding quality, professionalism and positive guest relations.
Comply with all of Lawry’s employment‑related policies and procedures; including accurate records of hours worked, breaks, communication of shift changes, tardiness or absence; and behavior consistent with the company’s desire to maintain a workplace free of incidents of co‑worker harassment, discrimination, drug or alcohol abuse.
Respect and maintain Company property and assets.
Adhere to Lawry’s uniform and appearance standards.
Demonstrate safe work habits, particularly in relation to knife handling.
Maintain a safe workplace by keeping work and dining areas clean and free of debris and hazards.
Operate all cooking and preparation equipment safely and according to manufacturer’s directions.
Follow approved food handling and sanitation procedures to ensure the safety of guests and co‑workers.
Follow quality control procedures, designated weighing procedures, inventory maintenance and portion control guidelines for all of the different protein cuts.
Communicate well with Dining Room Servers in your station and coordinate the arrival of the beef cart.
Communicate well with other Carvers, Managers, Chefs, Kitchen staff, and all co‑workers.
Receive deliveries following established Company procedures for checking in deliveries and handling invoices.
Unpack, inspect, store and rotate food items in accordance with established procedures, i.e., “FIFO” (first in, first out).
Set up and stock the beef cart appropriately for the meal period, ensuring adequate backup stock is available.
Keep tools, cutlery, machines and cooking equipment in good working order.
During business hours, perform duties in a full view of guests; continually clean the beef cart and keep the floor grease‑free.
Gracefully perform protein carvings and plate service for all guests without sacrificing quality, attitude or negatively affecting the guest’s experience.
Operate the Posi ordering system efficiently.
Work efficiently, accurately and quickly to expedite the guests’ food orders.
Contribute to meeting unit food cost goals through portion and waste control.
Assist other co‑workers and departments with their duties as needed to ensure guest satisfaction.
Express and exchange ideas in spoken and written English in an above‑average manner.
Demonstrate knowledge of Lawry’s Restaurants, including family history, locations, service and meal hours, and frequent diner benefits.
Demonstrate knowledge of the menu items to assist guests in their meal and dessert selections using informed, tantalizing descriptions and effective selling techniques.
Demonstrate effective teamwork and cooperation with co‑workers, management, vendors and/or suppliers.
Be dressed in a clean, designated uniform and acceptable footwear, ready to begin at the start of all scheduled shifts and work until the end of scheduled shifts, unless authorized by management for approved shift or work schedule change.
From time to time, assume other co‑worker’s duties during off‑peak hours when staff is reduced.
Attend all mandatory co‑worker meetings, training, informational and education sessions.
Report all damaged or malfunctioning fixtures and equipment to the Manager on duty promptly.
Report all accidents or unsafe conditions to the Manager on duty immediately.
Position Qualifications
Shows confidence, energy and enthusiasm with a professional, clean appearance, and a friendly, helpful, approachable demeanor.
Previous experience as cook or food prep worker, with ability to use knife and carve meat properly.
Satisfactory physical and mental health to perform the requirement of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); able to push and pull at least 50 lbs of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.
Able to lift, push and control the substantial weight of a fully loaded cart through dining rooms.
Be available and willing to work all scheduled shifts within the priority scheduling and seniority systems as established at each location, including working weekends and holidays.
Capable of multi‑tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above‑average manner both with co‑workers and guests.
Able to work in a high‑volume, fast‑paced environment.
Above‑average knife skills.
Capable of establishing rapport in conversational English that is consistent with our upscale dining atmosphere at specific location. This includes the ability to communicate at a mature conversational level, exhibit poise and comfort with our guests and understand the nuances of conversational English.
Basic math proficiency.
Able to wear required uniform.
Able to listen and follow instructions carefully.
Capable of following basic recipes.
Experience
At least two (2) years of previous experience as a Line Cook or Carver in a high‑end dining establishment is required. Must be able to read scales.
Licenses/Certifications
Current Local/State Food Handler’s Training Certifications as required.
Computer Skills: Basic familiarity with computers and calculators.
Education: High school diploma or GED preferred. Some college or culinary education beneficial.
Hourly Rate: $20‑$22 per hour.
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Restaurants
Referrals increase your chances of interviewing at Lawry’s Restaurants Inc. by 2x.
Huntington Beach, CA | $19.00‑$21.00 | 5 months ago
#J-18808-Ljbffr
We offer our Co‑workers 401K, medical, dental, vision and life insurance, generous dining discount and daily co‑worker meal and tuition reimbursement! Plus a $400 incentive bonus after 90 days!
Our Line Cook/Carver’s primary responsibility is to collaborate with the Chef/Sous Chef in producing, creating, and improving items. The Line Cook is engaged in preparing and cooking food for guests and co‑workers of the restaurant. Cooks and portion meats, fishes and produce as needed for the forecasted business as well as preparing daily dishes such as sauces and soups. The Line Cook follows and ensures compliance with food safety handling policies and maintains an organized and hygienic work area, including personal hygiene procedures.
Essential Functions
Consistently and sufficiently meet Lawry’s standards as an ambassador of the restaurant with our guests, including inspiring the “WOW Factor” level of service, providing and exuding quality, professionalism and positive guest relations.
Comply with all of Lawry’s employment‑related policies and procedures; including accurate records of hours worked, breaks, communication of shift changes, tardiness or absence; and behavior consistent with the company’s desire to maintain a workplace free of incidents of co‑worker harassment, discrimination, drug or alcohol abuse.
Respect and maintain Company property and assets.
Adhere to Lawry’s uniform and appearance standards.
Demonstrate safe work habits, particularly in relation to knife handling.
Maintain a safe workplace by keeping work and dining areas clean and free of debris and hazards.
Operate all cooking and preparation equipment safely and according to manufacturer’s directions.
Follow approved food handling and sanitation procedures to ensure the safety of guests and co‑workers.
Follow quality control procedures, designated weighing procedures, inventory maintenance and portion control guidelines for all of the different protein cuts.
Communicate well with Dining Room Servers in your station and coordinate the arrival of the beef cart.
Communicate well with other Carvers, Managers, Chefs, Kitchen staff, and all co‑workers.
Receive deliveries following established Company procedures for checking in deliveries and handling invoices.
Unpack, inspect, store and rotate food items in accordance with established procedures, i.e., “FIFO” (first in, first out).
Set up and stock the beef cart appropriately for the meal period, ensuring adequate backup stock is available.
Keep tools, cutlery, machines and cooking equipment in good working order.
During business hours, perform duties in a full view of guests; continually clean the beef cart and keep the floor grease‑free.
Gracefully perform protein carvings and plate service for all guests without sacrificing quality, attitude or negatively affecting the guest’s experience.
Operate the Posi ordering system efficiently.
Work efficiently, accurately and quickly to expedite the guests’ food orders.
Contribute to meeting unit food cost goals through portion and waste control.
Assist other co‑workers and departments with their duties as needed to ensure guest satisfaction.
Express and exchange ideas in spoken and written English in an above‑average manner.
Demonstrate knowledge of Lawry’s Restaurants, including family history, locations, service and meal hours, and frequent diner benefits.
Demonstrate knowledge of the menu items to assist guests in their meal and dessert selections using informed, tantalizing descriptions and effective selling techniques.
Demonstrate effective teamwork and cooperation with co‑workers, management, vendors and/or suppliers.
Be dressed in a clean, designated uniform and acceptable footwear, ready to begin at the start of all scheduled shifts and work until the end of scheduled shifts, unless authorized by management for approved shift or work schedule change.
From time to time, assume other co‑worker’s duties during off‑peak hours when staff is reduced.
Attend all mandatory co‑worker meetings, training, informational and education sessions.
Report all damaged or malfunctioning fixtures and equipment to the Manager on duty promptly.
Report all accidents or unsafe conditions to the Manager on duty immediately.
Position Qualifications
Shows confidence, energy and enthusiasm with a professional, clean appearance, and a friendly, helpful, approachable demeanor.
Previous experience as cook or food prep worker, with ability to use knife and carve meat properly.
Satisfactory physical and mental health to perform the requirement of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); able to push and pull at least 50 lbs of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.
Able to lift, push and control the substantial weight of a fully loaded cart through dining rooms.
Be available and willing to work all scheduled shifts within the priority scheduling and seniority systems as established at each location, including working weekends and holidays.
Capable of multi‑tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above‑average manner both with co‑workers and guests.
Able to work in a high‑volume, fast‑paced environment.
Above‑average knife skills.
Capable of establishing rapport in conversational English that is consistent with our upscale dining atmosphere at specific location. This includes the ability to communicate at a mature conversational level, exhibit poise and comfort with our guests and understand the nuances of conversational English.
Basic math proficiency.
Able to wear required uniform.
Able to listen and follow instructions carefully.
Capable of following basic recipes.
Experience
At least two (2) years of previous experience as a Line Cook or Carver in a high‑end dining establishment is required. Must be able to read scales.
Licenses/Certifications
Current Local/State Food Handler’s Training Certifications as required.
Computer Skills: Basic familiarity with computers and calculators.
Education: High school diploma or GED preferred. Some college or culinary education beneficial.
Hourly Rate: $20‑$22 per hour.
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Restaurants
Referrals increase your chances of interviewing at Lawry’s Restaurants Inc. by 2x.
Huntington Beach, CA | $19.00‑$21.00 | 5 months ago
#J-18808-Ljbffr