Job Description
Job Description
The Line Cook/Garde Manger plays a vital role in food preparation and cold food production within a small kitchen team. This position focuses on delivering quality dishes while maintaining food safety and kitchen efficiency. Candidates benefit from set working days and on-the-job training, working primarily with basic kitchen tools. Experience with seafood and oyster shucking is highly valued for this role.
Responsibilities
- Prepare ingredients and dishes for service
- Produce cold food items following recipes and presentation standards
- Maintain cleanliness and organization of the workspace
- Assist in inventory management and stock rotation
- Operate basic kitchen tools safely and efficiently
- Work cooperatively within a small kitchen team
- Adhere to sanitation and food safety guidelines
Required Qualifications
- Minimum 2 years of kitchen experience
Preferred Qualifications
- Food safety knowledge
- Strong knife skills
- Inventory management experience
- Effective time management
- Knowledge of sanitation standards
- Teamwork and communication
- Attention to detail
- Ability to multitask in a fast-paced environment
\nCompany Description
Cured: Fish Bar is an ingredient driven raw bar in the Livermore Wine Valley. Our menu is heavily influenced by Japanese technique and ingredients, to deliver a familiar but different raw bar experience. We cure fish, ferment ingredients, make all our own sauces and focus on seasonality where possible.
Opportunity to learn and grow is huge, and the tips can be hefty.
Company Description
Cured: Fish Bar is an ingredient driven raw bar in the Livermore Wine Valley. Our menu is heavily influenced by Japanese technique and ingredients, to deliver a familiar but different raw bar experience. We cure fish, ferment ingredients, make all our own sauces and focus on seasonality where possible.\nOpportunity to learn and grow is huge, and the tips can be hefty.