Fia Restaurant

Job Description: Employer: 2454 Wilshire Restaurant, LLC d/b/a Fia Department: Culinary Operations Classification: Nonexempt, Kitchen Hourly Primary Assignment: Fia Cross-Training / Secondary Assignment: Fia Steak or shared kitchen, preparation, receiving, and storage areas, as business and operational needs require Worksite: Fia and Fia Steak, located at the same worksite at 2454 Wilshire Boulevard, Santa Monica, California Reports To: Executive Chef, Chef de Cuisine, Sous Chef, or other kitchen manager designated by the Company POSITION SUMMARY The Prep Cook is responsible for preparing ingredients and food items accurately, efficiently, and consistently in accordance with established recipes, preparation procedures, production quantities, yields, portion standards, storage requirements, sanitation procedures, and food-safety requirements. The Prep Cook supports chefs, cooks, and other kitchen employees by ensuring that ingredients and products are properly prepared, labeled, dated, stored, rotated, stocked, and available for production and service. The position requires strong organization, attention to detail, food-safety awareness, and consistent clean-as-you-go practices. Fia Hospitality operates Fia and Fia Steak, two separate restaurant concepts located at the same Santa Monica worksite. Fia offers a seasonal, coastal Italian menu in a garden setting, while Fia Steak is an elevated Italian steakhouse featuring premium meats, seafood, handmade pastas, and live-fire cooking. Based on operational needs, Employee may be scheduled or assigned to work at Fia, Fia Steak, or in shared kitchen, preparation, receiving, and storage areas, provided the assignment is consistent with Employee’s position, training, qualifications, approved reasonable accommodations, and applicable law. Such assignments are part of this position and do not constitute a transfer to a different employer or worksite. ESSENTIAL DUTIES AND RESPONSIBILITIES — FOOD PREPARATION AND PRODUCTION Employee’s duties include, but are not limited to, the following: Review and complete assigned preparation and production lists accurately and within required timeframes. Prepare ingredients according to standardized recipes, preparation procedures, yields, portion specifications, and production levels. Wash, peel, trim, cut, chop, slice, dice, mince, measure, weigh, mix, portion, and otherwise prepare ingredients as directed. Prepare sauces, dressings, marinades, stocks, garnishes, vegetables, proteins, pastas, or other food products consistent with Employee’s training and assigned responsibilities. Follow recipes and preparation instructions consistently to maintain product quality, flavor, yield, and portion control. Weigh and measure ingredients accurately using appropriate scales, measuring devices, recipes, or production guides. Properly label, date, cover, store, and rotate prepared ingredients and food products. Follow first-in, first-out procedures and promptly report expired, damaged, contaminated, spoiled, or otherwise unusable products. Maintain required food temperatures and follow established procedures for preparation, cooling, reheating, thawing, holding, storage, and temperature control. Receive, inspect, and properly store food and kitchen deliveries as directed. Inspect incoming products for freshness, quality, temperature, condition, damage, quantity, and compliance with restaurant standards. Promptly communicate shortages, delivery discrepancies, damaged goods, poor-quality products, or food-safety concerns to a chef or manager. Organize walk-in refrigerators, freezers, dry-storage areas, preparation areas, and ingredient storage according to Company procedures. Monitor ingredient and supply levels and promptly communicate low-stock, damaged, missing, or poor-quality products to a chef or manager. Minimize waste by following approved recipes, yields, portion standards, storage procedures, and assigned production quantities. Assist cooks and other kitchen employees with daily food preparation, station setup, stocking, and production needs. Promptly communicate preparation delays, incomplete production, unavailable ingredients, equipment concerns, or staffing assistance needs to a chef or manager. ESSENTIAL DUTIES AND RESPONSIBILITIES — WORKSTATION MAINTENANCE, SANITATION, AND SAFETY Maintain a clean, organized, stocked, and sanitary preparation area before, during, and after assigned production. Practice clean-as-you-go procedures throughout every shift. Clean spills promptly and maintain clean and safe work surfaces and floors. Wash and sanitize knives, cutting boards, utensils, containers, food-contact surfaces, and equipment after use and as otherwise required. Remove waste and food debris from work areas as necessary to maintain sanitation and organization. Complete assigned opening, closing, preparation, cleaning, and side-work duties thoroughly and on time. Use knives, slicers, mixers, food processors, scales, ovens, burners, and other commercial kitchen equipment safely and properly. Assist with dishwashing or sanitation duties when reasonably required by operational needs. Follow proper handwashing, glove-use, hygiene, illness-reporting, and food-handling procedures. Prevent cross-contamination and follow applicable procedures for allergens, raw products, ready-to-eat foods, chemicals, and food-contact surfaces. Wear the required uniform, footwear, and protective equipment. Immediately report any injury, accident, unsafe condition, damaged equipment, spill, broken glass, chemical concern, excessive heat concern, or potential food-safety issue. Refrain from operating equipment Employee has not been trained or authorized to use. Follow Company procedures regarding cuts, burns, spills, broken glass, chemicals, heat exposure, and other workplace hazards. Report to work fit to safely perform assigned duties and comply with the Company’s substance-use and workplace-safety policies. Safely handle food products, kitchen supplies, utensils, equipment, and approved cleaning products. Follow the Company’s Injury and Illness Prevention Program, heat-illness-prevention procedures, emergency procedures, and other applicable safety policies. Promptly notify a chef or manager when experiencing excessive heat or possible heat-illness symptoms. Take a preventative cool-down rest in the designated cool-down area whenever Employee feels the need to protect against overheating, without waiting for advance authorization, in accordance with Company procedures and applicable law. CROSS-TRAINING AND ASSIGNMENTS Complete training on the menus, recipes, preparation methods, production standards, portion standards, storage requirements, equipment, sanitation procedures, and operating requirements applicable to Employee’s assigned responsibilities. Remain prepared to work at Fia, Fia Steak, or in shared kitchen, preparation, receiving, and storage areas when reasonably scheduled or assigned because of staffing needs, reservations, private events, business volume, training, or other legitimate operational requirements. Perform different preparation or kitchen-support assignments when reasonably assigned based on Employee’s training, qualifications, approved accommodations, and operational needs. Support cooks, preparation employees, and other kitchen stations when operational needs require assistance. Participate in tastings, pre-shift meetings, training sessions, and ongoing menu and preparation education. Accurately record all hours worked for either restaurant concept. All work performed at Fia and Fia Steak is performed for the same employer and will be combined for payroll and wage-and-hour purposes. SERVICE, COMPLIANCE, AND TEAM RESPONSIBILITIES Communicate professionally and work cooperatively with chefs, managers, cooks, preparation employees, receiving personnel, dishwashers, service employees, vendors, and other coworkers. Accept lawful direction, coaching, and constructive feedback from chefs and managers. Maintain professional conduct and respectful communication in the workplace. Follow all Company policies regarding conduct, anti-harassment, safety, sanitation, dress and grooming, confidentiality, timekeeping, and workplace behavior. Accurately record all time worked, including required preparation, meetings, training, opening duties, closing duties, cleaning, and required work communications. Obtain advance authorization before working overtime when practicable. All time worked must nevertheless be accurately recorded and will be paid in accordance with applicable law. Perform other reasonable job-related duties assigned by a chef or manager. REQUIRED QUALIFICATIONS Working knowledge of basic professional food preparation, knife handling, kitchen equipment, sanitation, portioning, labeling, storage, and food-safety practices. Ability to follow recipes, prep lists, production guides, verbal instructions, portion specifications, yields, and preparation procedures accurately. Ability to safely wash, cut, chop, slice, measure, weigh, portion, and otherwise prepare ingredients. Ability to recognize and report product-quality, freshness, temperature, storage, and sanitation concerns. Ability to work efficiently while maintaining consistency, organization, cleanliness, and attention to detail. Ability to maintain clean-as-you-go practices throughout assigned work. Ability to communicate professionally and work cooperatively as part of a kitchen team. Ability to accept lawful direction, coaching, and constructive feedback. Dependable attendance and punctuality, subject to approved leave, reasonable accommodation, paid sick leave, and other rights protected by applicable law. Ability to learn and consistently execute the recipes, preparation procedures, sanitation standards, storage requirements, and operating requirements applicable to Fia and Fia Steak. Ability to safely use knives, food-preparation equipment, utensils, and other tools required for the position after receiving appropriate training. Ability to perform the essential functions of the position, with or without reasonable accommodation. Must be legally authorized to work in the United States. PREFERRED QUALIFICATIONS Previous prep-cook, cook, food-production, or other professional kitchen experience. Experience in an upscale, high-volume, or full-service restaurant. Experience preparing vegetables, proteins, sauces, stocks, dressings, garnishes, pastas, or comparable restaurant ingredients and components. Familiarity with commercial kitchen sanitation, food rotation, labeling, storage, temperature control, production lists, and portioning procedures. Experience receiving, inspecting, organizing, and storing restaurant food products. FOOD HANDLER CARD A California Food Handler Card is not required at the time of application or hire. Employee must obtain and maintain a valid California Food Handler Card within thirty (30) days after hire, unless an applicable exemption applies. The Company will provide or pay for the required food-handler-card training and examination, including necessary expenses associated with obtaining or renewing the card, and will compensate Employee for required training and examination time to the extent required by applicable law. Employee will be relieved of all other work duties while completing required food-handler-card training and examination activities. If Employee already possesses a current and valid California Food Handler Card when employment begins, the Company is not responsible for reimbursing costs Employee incurred before employment unless otherwise required by law or agreed to by the Company in writing. Employee must cooperate with legally required certification and renewal procedures and promptly notify management if the card expires, is suspended, is revoked, or is otherwise no longer valid. SCHEDULE AND AVAILABILITY General availability sufficient to work the schedule established by the Company based on business and operational needs, without a guarantee of any particular number of hours. Availability for early-morning, daytime, weekday, weekend, evening, closing, holiday, private-event, and reasonable overtime shifts when scheduled or authorized. Ability to work assignments at Fia, Fia Steak, or in shared kitchen, preparation, receiving, and storage areas at the Santa Monica worksite. Compliance with Company procedures for requesting time off, reporting an absence or late arrival, and notifying management of a scheduling issue. Regular and reliable attendance is an essential function of the position, subject to approved leave, reasonable accommodation, paid sick leave, and other absences or scheduling protections provided by applicable law. Schedules and hours may vary based on business levels, employee availability, qualifications, documented job performance, approved accommodations, protected leave, and other lawful operational considerations. The Company will not treat protected leave, reasonable accommodation, a wage-and-hour complaint, a safety report, participation in an investigation, or other legally protected activity as a negative scheduling or performance factor. No minimum number of hours or particular schedule is guaranteed unless otherwise stated in a written agreement signed by an authorized Company representative. PHYSICAL AND WORKING REQUIREMENTS Employee must be able to perform the essential functions of the position, with or without reasonable accommodation, including: Remaining standing and walking for extended periods when required by the active duties of the position. Working in hot, cold, humid, noisy, and fast-paced commercial kitchen, preparation, storage, refrigerator, and freezer environments. Frequently bending, reaching, twisting, crouching, pushing, pulling, and performing repetitive hand and arm movements. Safely lifting and carrying items weighing up to approximately forty (40) pounds. Moving heavier items with assistance or appropriate equipment when necessary. Moving throughout kitchen, preparation, storage, receiving, dishwashing, walk-in refrigerator, freezer, and service areas. Working near sharp utensils, cutting equipment, hot cooking surfaces, steam, liquids, slippery surfaces, glassware, chemicals, and commercial kitchen equipment. Safely handling food products, kitchen supplies, containers, utensils, equipment, and approved cleaning products. Maintaining sufficient manual dexterity to safely use knives, utensils, preparation tools, and kitchen equipment. Communicating effectively in a busy kitchen environment. Working around food allergens, changing temperatures, noise, crowded workspaces, and other conditions ordinarily present in a commercial kitchen. The Company will provide suitable seating when the nature of the work reasonably permits its use and will permit employees to use available seating when they are not engaged in active duties requiring standing, in acc