NEW Chef Driven Restaurant Hiring Line & Prep Cook, Dishwasher, Busser, Servers & Sous Chef

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Job Description

Scarlet Kitchen & Lounge is a NEW family owned CHEF DRIVEN restaurant seeking Full Time & Part Time: Line & Prep Cook, Dishwasher, Busser, Servers & Sous Chef  Scarlet is a modern speakeasy with an old Hollywood vibe.

DESCRIPTION:  All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the General Manager. Teamwork will be expected to enhance our guests’ dining experience and team members must communicate any and all guest issues to the General Manager should Scarlet’s guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position’s Employee Training Manual.

  1. LINE COOK

    SUMMARY OF POSITION: Prepare menu ingredients by washing and chopping ,dicing vegetables, cutting and preparing meat, fish, shellfish etc. Undertake basic cooking duties such as reducing sauces, prepping  food, including anything on the menu. Prepare simple dishes such as salads, entrees etc. Maintain a clean and orderly work station.

    Duties and Responsibilities:

    • Follow the Executive Chef’s prep list to plan your daily work.

    • Label ingredients and food items and stock pantry and refrigerator shelves in an organized manner.

    • Properly store and date food items in designated containers

    • Sanitize work areas and equipment,  take out trash if needed.

    • Measure seasonings, condiments, and ingredients for use.

    • Portion and wrap food.

    • Prepare ingredients for cooking.

    • Wash, peel, and chop fruits and vegetables

    • Clean and cut or grind meat, fish, poultry, and shellfish.

    • Place food in warming trays or refrigerated storage as appropriate.

    • Carry food items and utensils to food stations

    • Use manual and electric equipment for food preparation

    • Perform basic cooking tasks such as stirring, straining, and parboiling food and reducing sauces

    • Package take out orders.

    • Maintain records of quantities of foods and ingredients used

    • Update supervisors when stock of food items or supplies are low

    • Inform managers about broken or malfunctioning equipment

    • Comply with food safety and sanitation guidelines

  2. DISHWASHER

SUMMARY OF POSITION: The dishwasher’s primary objective is to provide a clean and safe kitchen area for our staff. Must wash and clean tableware, pots, pans and cooking equipment. Must keep the dish area clean and organized.

DUTIES & RESPONSIBILITIES:

  •  Assumes 100% responsibility for the cleanliness of all dishware, pots, pans and kitchen floor mats.

  •  Load, run and unload dish machine.

  •  Monitor dish machine water temperature and detergent/sanitizer/chemical levels to ensure sanitary wash cycle. Keep the dish machine clean and report any functional or mechanical problems to the kitchen manager or supervisor immediately.  Properly washes, sanitizes and stores all tableware and kitchenware.

  •  Maintain adequate levels of clean tableware for dining room and kitchen.  Handle tableware carefully to prevent breakage and loss.

  •  Maintain adequate levels of dish detergents and cleaning supplies.

  • Keep dish room, food preparation and production areas clean and organized as required.

  • Restocks all dishes, glassware, utensils, pots, and pans.

  •  Breaks down, cleans, and sanitizes the dish machine at the end of a shift. Bag and haul kitchen trash to dumpster.

  •  Completes opening and closing checklists for dishwasher station. Assists others in closing the kitchen. Performs additional responsibilities, although not detailed, as requested by a Chef, Sous Chef, or Kitchen Manager at any time.  Attends all scheduled employee meetings and brings suggestions for improvements.

 

Minimum of 21 years of age to serve alcoholic beverages.

High School graduate.

Current CA Food Handler’s Card.

Ability to communicate in a satisfactory manner, both verbal and written English.

Knowledge of Toast POS a plus!

Job Types: Full-time, Part-time
Work Location:

30865 Gateway Pl Rancho Mission Viejo, CA 92694
These requirements are very important to us. We treat our guest the same way we all like to be treated when dining, which is with appreciation and respect ! ! Please email us a DETAILED RESUME in addition with references to [email protected] to be considered for a potential interview, thank you!

Tagged as: busser, dishwasher, line cook, prep cook, server, sous chef