LINE COOK MIJO MODERN MEXICAN

Job Requirements

To include but not limited to:

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• Providing and maintaining high quality standards and procedures in preparing and serving all food.
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• Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
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• Assisting as needed in execution of service.
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• Maintains a solid menu knowledge and attention to detail with plate presentation.
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• Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.
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• Ensuring that all food quality meets specifications and guarantees.
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• Maintaining a solid knowledge, understanding and preparation of base sauces, stocks and soups.
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• Regularly restocks all kitchen supplies and food items required for service.
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• Properly labeling and dating all products to ensure safekeeping and sanitation.
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• Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.
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• Assisting the Chefs in all health, safety, and sanitation procedures.
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• Assisting in lowering all food costs and wastes.
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• Ensuring all products are rotating on a first-in, first-out philosophy.
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• Ensuring all requisitions are processed properly and placed in designated area.
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• Maintaining a high level of professionalism.
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• Working as a team, assisting all guests’ and employees’ needs and inquiries.
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• Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
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• Following all procedures and policies set forth by the company, division and department.
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• Following all health and safety regulations.
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QUALIFICATIONS: (Include equipment knowledge/use)

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• 2 Years minimum experience in a similar position preferred.
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• Basic comprehension of English oral and written language.
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• Ability to read and measure recipes.
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• Able to apply basic knife skills required for preparation.
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• Knowledge of weights and measures.
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• Exhibits a basic knowledge, understanding and application of various cooking techniques.
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• Basic knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles.
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• Ability to maintain a clean and organized work environment.
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• Knowledge of health, safety and sanitation rules and regulations
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• Experience with interior of hotels, in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures.
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• Exposure to hazardous cleaning chemicals.
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• Ability to lift up to 50 pounds.
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