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Line Cook

Job Overview: Responsible for preparing, plating and garnishing all food items (cold, fried, sauteed, sauces) in a sanitary environment for guests. Adhering to portioning and preparation requirements as outlined by Pho Hoa.

 

Specific Responsibilities:

  • Comply with all portion sizes, quality standards, department rules, policies, and procedures.
  • Identify and select cuts of meat, poultry, seafood or vegetables used for sauteing or frying.
  • Prepare vegetables by washing, peeling, paring, coring, etc.
  • Prepare items for frying.
  • Prepare and replenish garnishes.
  • Maintain sanitary workstation.
  • Select and use knives, utensils, and equipment properly and safely.
  • Use the appropriate knives, utensils, and equipment for the task at hand.
  • Thoroughly and completely setup station in order to prepare for the shift.
  • Thoroughly replenish station after rush to prepare for next shift.
  • Use Cook’s Production charts and line check sheets to accurately prepare products and setup stations.
  • Complete weekly cleaning duties.

    Essential Job Requirements:
  • Stand and work for up to 4 hours per day.
  • Lift and carry 40+ pounds of dishes, pots, pans, etc.
  • Able to read and follow instructions.
  • Capable of climbing ladder and maintain balance to get supplies.
  • Bend, stoop, twist, and reach as needed.
  • Follow instructions.
  • Communicate with Manager prior to leaving station at the end of the shift.

 

General Requirements:

  • Minimum one year food preparation experience.
  • Able to work AM or PM shifts.
  • Must be able to speak clearly and listen attentively to Supervisors and Team members.
  • Desired but not required: Degree from post secondary culinary arts program.
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