Silverlake Ramen Monterey Park (BOH - Prep/Line Cook)

Prep Cook

Job Summary:

The Prep Cook is responsible for preparing ingredients and maintaining a clean, efficient kitchen environment. This role is critical to the success of the kitchen by ensuring that all ingredients are prepped and ready for the line cooks.

Responsibilities:

- Ingredient Preparation: Wash, peel, chop, slice, and dice vegetables, fruits, and other ingredients as directed by the chef or kitchen manager.

- Meat and Seafood Prep: Trim, bone, and cut meats, poultry, and fish as needed.

- Measuring Ingredients: Measure and weigh ingredients accurately for use in recipes.

- Maintaining Cleanliness: Ensure all workstations are clean, organized, and sanitized before, during, and after shifts.

- Stocking Stations: Stock kitchen stations with necessary supplies, including condiments, utensils, and ingredients.

- Receiving Deliveries: Unpack and store incoming deliveries, ensuring proper rotation of stock to maintain freshness.

- Assisting with Cooking: Assist line cooks with basic cooking tasks and food preparation as needed.

- Following Recipes: Follow recipes and instructions precisely to ensure consistency in food preparation.

- Food Safety Compliance: Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.

Qualifications:

- High school diploma or equivalent.

- Previous kitchen experience preferred but not required.

- Ability to work in a fast-paced environment.

- Strong attention to detail and organizational skills.

- Basic understanding of cooking techniques and kitchen equipment.

- Excellent communication and teamwork skills.

- Flexibility to work evenings, weekends, and holidays as required.

Line Cook

Job Summary:

The Line Cook is responsible for preparing and cooking menu items in accordance with established recipes and standards. This role is essential in delivering a high-quality dining experience by ensuring that each dish is prepared with care and precision.

Responsibilities:

- Cooking: Prepare and cook a variety of dishes according to standardized recipes, ensuring proper portioning and presentation.

- Station Management: Set up and stock assigned kitchen stations with all necessary supplies, ensuring readiness for service.

- Quality Control: Monitor and maintain food quality and presentation, ensuring consistency and adherence to standards.

- Order Coordination: Communicate and coordinate with other kitchen staff to ensure timely and efficient service.

- Sanitation and Safety: Maintain a clean and organized workstation, adhering to all health and safety regulations and practices.

- Inventory Management: Assist in inventory management by monitoring stock levels, rotating stock, and reporting shortages to the kitchen manager.

- Equipment Maintenance: Properly use and maintain all kitchen equipment and tools, reporting any malfunctions or issues to the kitchen manager.

- Collaboration: Work collaboratively with other kitchen staff, providing assistance and support as needed.

- Menu Development: Contribute to menu development by suggesting new dishes and improvements to existing recipes.

Qualifications:

- High school diploma or equivalent.

- Minimum of 1-2 years of experience as a line cook or in a similar role.

- Proficiency in various cooking techniques and kitchen equipment.

- Strong understanding of food safety and sanitation practices.

- Ability to work in a fast-paced, high-pressure environment.

- Excellent organizational and multitasking skills.

- Strong communication and teamwork abilities.

- Flexibility to work evenings, weekends, and holidays as required.