Prep/Line Cook/Kitchen Leader
On-sitePittsburgh, Pennsylvania, United States
Job Summary
Conduct prep and line cooking shifts, including day and night work, while filling in expo and take-out areas when staff are on vacation. Monitor sanitation practices to ensure health and safety standards, assist with equipment cleaning and maintenance, and prepare and package catering jobs. Lead and inspire co-workers by modeling a positive, pro customer service attitude. Eventually, learn to cost jobs, update kitchen procedures, and develop Mexican-inspired seasonal menus and weekly specials. Work weeknights from 4 pm to 9:30 pm and Fridays and Saturdays until 10 pm, with occasional special events outside these hours. Commit to at least 25 hours per week, including Wednesdays and weekends.
Required Qualifications
- Must be willing to work Wednesdays (our head line-cooks day off) and weekends
- ServSafe Trained
- Must have your own reliable transportation
- We are open to both part and full time but need at least 25-hour per week commitment
Desired Qualifications
- Knowing a little Spanish
- Some knowledge of menu recipe costing and associated computer skills
- Be a team player and work together with the rest of the kitchen crew
- Lead and inspire co-workers, modeling a positive, no drama, pro customer service attitude
- The desire to research and grow in this area of Mexican food preparation
- Eventually, learn to cost jobs
- After you get to know us, and we've worked together awhile, help with updating/revising/new procedures for the kitchen as needed and the development of Mexican-inspired seasonal menus and weekly specials
- We'd also like to explore more options for a small but growing regular clientele of plant-based/vegan diners
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