SEEKING Line Cooks - BoujieMana - APPLY NOW

Discover a world of culinary excellence at BoujieMana, centrally located in San Diego. Join the BoujieMana team, whose parent company TCWGlobal has been recognized as the Best Place to Work in San Diego for an impressive ten consecutive years! We are actively seeking dedicated individuals to join our dynamic team and contribute to the extraordinary dining experiences we offer.

Why work for us?

Competitive Compensation: Enjoy a salary reflective of your expertise in the culinary arts.

Full Onsite Gym Access: Take care of your well-being with complimentary access to our state-of-the-art onsite gym.

Comprehensive Benefits Package:

Medical: Quality healthcare coverage to keep you and your family in good health.

Dental: Maintain a bright smile with dental coverage for preventive and restorative care.

Vision: Ensure clear vision with coverage for eye exams and eyewear.

Paid Time Off (PTO) & Holidays: Recharge and celebrate with paid time off and holiday benefits for full-time employees.

Join us at BoujieMana:If you're passionate about culinary excellence, thrive in a dynamic environment, and are eager to contribute to a higher-end dining experience, BoujieMana invites you to embark on a rewarding journey with us.

Apply now and become a valued member of a team where gastronomy meets grandeur in the heart of San Diego! https://app.loxo.co/job/MjI1OTYtMXF4ZHhudWMzYjQxbThmag==?t=1714061258296

Certain benefits apply only to full-time staff

CATEGORY: Full-Time

STATUS: Hourly, Non-Exempt

REPORTS TO: Executive Chef

LOCATION: San Diego, CA

START DATE: ASAP

COMPENSATION: $18-22/hr DOE

Position Summary

Come help create BoujieMana, a brand-new restaurant located in central San Diego! Sitting amongst apartments and office buildings, we will serve both the public, and provide support to TCWGlobal by preparing meals (basic catering style) 3 times a week for 125+ employees. BoujieMana has it all—a full bar, VIP room, indoor and outdoor seating, and a training/event center with a capacity of 120 people. There is abundant nighttime and weekend parking, and while space is limited during office hours, there is still plenty of street parking. The price point will be on the higher end with the restaurant’s commitment to utilizing quality ingredients and maintaining a curated menu for all three meals of the day.

We are looking for an experienced, professional Line Cook to join the BoujieMana team. Your principal goal will be to prepare high-quality meals that meet the chef’s specifications and presentation expectations. You will be responsible for maintaining food preparation areas, stocking food products, ensuring proper storage and cooking of food, and maintaining sanitation standards. The ideal candidate will possess excellent communication and multi-tasking skills. The line cook will play an essential role in contributing to our customer satisfaction and restaurant growth.

Life is tough—we want the team at BoujieMana to give customers a break so they may bask in the joy of a meal, and the gift of friendship. We are looking for an individual who loves what they do and can work well in a team. The owner will be somewhat hands-on but will not be present day-to-day. Instead, the owner is there to support, finance, and encourage the team to create a wonderful experience for our guests.

Follow us at www.instagram.com/boujiemana and www.boujiemana.com for more information and additional opportunities.

Key Responsibilities

Primary:

Promote, work, and act in a manner consistent with the mission of BoujieMana

Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices

Ensure food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment

Guarantee freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock

Know and comply with the restaurant’s standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures

Responsible for the quality of products served

Stocks and maintains sufficient levels of food products at line stations to support a smooth service period

Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures

Turn or stir foods to ensure even cooking

Season and cook food according to recipes or personal judgment and experience

Bake, roast, broil, and steam meats, fish, vegetables, and other foods

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment

Portion, arrange, and garnish food according to standard portion sizes and recipe specifications

Serve food to servers or directly to guests

Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils

Follow proper plate presentation and garnish set up for all dishes

Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches

Assists in food prep assignments during off-peak periods as needed

Substitute for, or assist, other cooks during emergencies or rush periods

Close the kitchen following the closing checklist for kitchen stations and/or assist others in closing the kitchen

Attend all scheduled employee meetings and offer suggestions for improvement.

Coordinate with, and assist, fellow employees to meet guests’ needs and support the operation of the restaurant

Fill-in for fellow employees where needed to ensure guest service standards and efficient operations

Supplemental:

Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs

Keep records and accounts

Coordinate and supervise work of kitchen staff

Prepare relishes and hors d'oeuvres

Estimate expected food consumption for proper requisition, purchasing of supplies, and/or procurement of food from storage

Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking

Plan and price menu items

Bake breads, rolls, cakes, and pastries

Tools & Technology:

Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens), cutting machinery

Domestic knives (cimeter knives, filet knives, utility knives)

Food safety labeling systems

Personal computers

POS terminal and software

Menu planning software

Inventory management software

Recipe cost control software

Qualifications & Skills

Previous cooking experience: experience as a Line Cook, Restaurant Cook or Prep Cook is a plus

Valid Food Handler’s Card

Proficient in reading English

Excellent understanding of various cooking methods, ingredients, equipment and procedures

Accuracy and speed in executing assigned tasks

In-depth knowledge of restaurant best practices and cooking methods.

Excellent communication and organizational skills

Aptitude for multi-tasking

Must be able to work cooperatively and efficiently in a team

Availability to work nights, weekends, and holidays

Cloud Motion Hospitality/BoujieMana is an equal-opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief or sexual orientation.