Line Cook

1d1 day ago

Harkins Theatres

Phoenix, US · Full-time · $15 – $20/hr

About this role

The Cook’s primary responsibility is to prepare the highest quality food consistently and efficiently to Harkins’ recipes and standards. This includes preparing and portioning food products prior to cooking. All work follows established plate presentation and garnish requirements.

Daily tasks include rinsing and cutting raw products, then preparing items for broiling, grilling, sautéing or other methods. Menu ingredients are portioned and recipes followed to keep every dish consistent. Temperature checks are conducted and documented using standard procedures.

Workstations remain clean and organized while strict sanitization and food-handling standards are maintained. Products are labeled, stored and rotated properly at all times. Hygiene and food safety rules are followed without exception.

The position requires availability for nights, holidays and weekends. A current food handler’s card must be obtained and maintained. Basic math skills and the ability to operate a point-of-sale system are also necessary.

Requirements

Required to be at least 18 years of age.
Required to obtain and maintain a current food handler’s card and/or food safety certification.
1+ year experience in basic kitchen preparation preferred.
Available to work nights, holidays and/or weekends.
Able to speak, read, write, and understand the primary language(s) used in the workplace.
Possess basic math skills, be fiscally responsible and operate a point-of-sale system.

Responsibilities

Prepare the highest quality food consistently and efficiently to Harkins’ recipes and standards.
Rinse and cut raw food products and prepare items for broiling, grilling, sautéing or other cooking methods.
Prepare menu ingredients, portion products, and follow recipes to ensure plate presentation is consistent.
Follow proper plate presentation and garnish set up for all dishes.
Comply consistently with portion sizes, quality standards and kitchen rules, policies, and procedures.
Handle, label, store, and rotate all products properly.
Conduct proper temperature checks of all food and document using standard procedures.
Follow sanitization standards and keep workstations clean and organized.