Line Cook

LALOU Hiring Event

Monday, April 29 and Tuesday, April 30 from 11:30AM - 2:30PM.

Open Interviews are being conducted at our sister restaurant

Olivetta - 9010 Melrose Ave, West Hollywood

Duties & Responsibilities:

• To check all prepared stations and food stocks (including dry stores) and replenish as necessary and inform Sous Chef or Head Chef of any relevant shortages.

• To assist in the preparation of all food ensuring all work is completed prior to the commencement of service.

• To confirm with the CDC and Duty Sous Chef any special requirements (including menu items and dishes) outstanding orders or work tasks required from your section.

• To provide smooth and efficient service of food from the section by working and liaising with other sections of the kitchen and dining room staff at all times.

• To control wastage by maintaining the correct stock levels and rotation from dry stores and refrigeration and avoid the over producing of food.

• To ensure the agreed standards of food preparation and presentation are adhered to at all times.

• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.

• To remain on duty until the following shift takes over or until you are discharged by the Sous Chef or CDC.

• To report all accidents or kitchen equipment defects to the CDC or Sous Chef.

• To ensure all work areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times and especially after your shift has finished.

• To ensure all main cool rooms are tidy and clean at all times especially after each service so Chef can carry out daily ordering.

• To ensure all food stuff are dated and labelled at all times.

Skills & Requirements:

• Associates degree, culinary degree or combination of education and experience

• Current unexpired Food Handlers card.

• Must possess a minimum of 2-3 years kitchen experience.

• Basic operational knowledge of all kitchen equipment (i.e. steamer, fryer, oven, etc.)

• Must be able to work in extreme temperatures; 0 to 110 degrees.

• Must be able to work under extreme noise.

• Must be able to stand for long periods of time.

• Must be able to lift up to 75 lbs.

• Ability to accommodate a flexible work schedule to include nights, holidays and weekends.