Line Cook
: Job Details :

Job DescriptionJob DescriptionWe are looking for Monday-Sunday AM and Monday & Tuesday Part-time PM Line Cooks to work a minimum of 30 up to 40 hours per week. You will be working with Chef Carlos Lool — a world class chef trained by the acclaimed Master Chef Nobu Matsuhisa at his Michelin star restaurant, and has earned his apprenticeship and skills from some of the other greats in the world like Chef Michael Mina and Chef Daniel Elmaleh, and worked at internationally recognized restaurants like Soho House, Kastuya Hollywood, Catch Restaurants, and Fig & Olive.Branzino is the gateway between the old world and the new, where Spanish and Californian inspired cuisines unite in a celebration of the senses. We have curated the finest ingredients: off-the-boat seafood from our local harbor, farm-fresh vegetables, vibrant fruits, exotic meats, hand-selected wines, and cheeses and spices imported directly from Spain. With a modern design and a classic feel, our intimate 88-seat dining room sets the stage for a rich culinary experience that is as delicious as it is invigorating.We are located on Chorro St. between Higuera St. and Marsh St. — San Luis Obispo's most trafficked corridor — where the street closes every Thursday evening as the entrance to the world famous Farmer's Market, drawing more than 10,000 market-goers every week. Within 2 blocks of the property there are five new developments, totaling 1.6mm square feet of new construction in progress, including 240 new hotel rooms.Position SummaryThe line cook is responsible for the mise en place and execution of a designated station with regards to the standards and recipes of the restaurants. A Line Cook for Porto Leon must be punctual, a good communicator, highly trained in food safety and sanitation. They will report to the kitchen managers, and executive Chef and must be able to take direction with the ability to still be creative. All Line-Cooks will be cross trained on all stations and will be asked to work multiple stations depending on the need of the kitchen at the Executive Chef's discretion. Line cooks must be clean, organized fully prepared before starting each shift. This includes personal hygiene, proper tools for the job, punctuality, professionalism, respect for all co-workers and above all respect for the food they are executing. At Porto Leon we highly encourage the creativity of all employee's and will lean on the strengths the Line Cooks can offer and will build up their weaknesses through training and mentoring. ResponsibilitiesHave a strong understanding of Food-Safety and Sanitation procedures.Work efficiently, clean, and in a manner that overall builds the team up.Line cooks are responsible for but not limited to keeping the their station's mise en place ready, be in a fit position to execute the dishes assigned to them Be able to read and execute recipes to the standard of the Executive ChefBe respectful to all staff including front of house and customers.Be cross trained on multiple stations and willing to fill in when needed.Be disciplined when it comes to respect for the food they are creating.Have good communication with their managers.RequirementsFollow all Food-Safety and Sanitation practices that are compliant with Porto Leon standardsCA Food Handler CardAbility to learn execute technical recipes that in a high-pressure environmentContinuous bending, reaching, twisting and use of hands and arms.Maintaining a good hygienic practice.Must be able to work effectively within a team.Must be able to walk and stand during entire shift.Must be able to carry trays or supplies 25-50 lbs).Competitive applicants will have:A desire to help out where needed and work as part of a team.The ability to thrive under pressure.The ability to see the greater good for the kitchen and not be selfish.High School Diploma or equivalent.Strong problem solving and communication skills.Exceptional time management skills.Willingness to comply with all food safety procedures.BenefitsTraining & career growth opportunities50% discount on-shift meals30% discount off-shift mealsCompanyOur management team has been in the service industry since the 90's. We are passionate about our work and have worked our way through the ranks of various roles up to ownership, opening our first 15,500 Sq. Ft., 600 capacity full service restaurant, bar, and entertainment facility 6 years ago. We are a growing company with multiple new locations and concepts currently in development around the nation. We use eVerify to confirm U.S. Employment eligibility.