Fia Steak

Job Description: STEAKHOUSE COOK JOB DESCRIPTION Employer: 2454 Wilshire Restaurant, LLC d/b/a Fia Hospitality Department: Culinary Operations Classification: Full-Time, Nonexempt, Kitchen Hourly Primary Assignment: Fia Steak Cross-Training / Secondary Assignment: Fia or shared kitchen and preparation 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 Compensation: $21.00–$24.00 per hour, plus tips, subject to applicable law and Company policy POSITION SUMMARY The Steakhouse Cook is responsible for preparing, cooking, and plating menu items accurately, efficiently, and consistently in accordance with established recipes, specifications, portion standards, presentation requirements, ticket times, and service expectations, with particular emphasis on premium proteins and live-fire cooking. The Steakhouse Cook works collaboratively with chefs, kitchen managers, expediters, and other kitchen employees to maintain food quality, proper timing, sanitation, organization, workplace safety, and smooth kitchen operations. 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 Steak, Fia, or in shared kitchen and preparation 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 LINE EXECUTION Employee’s duties include, but are not limited to, the following: Prepare, cook, and plate menu items according to established recipes, specifications, portion standards, presentation requirements, and expected ticket times. Operate and cook on live-fire grills, open-flame cooking equipment, and other assigned cooking equipment in accordance with Company recipes, specifications, training, and safety procedures. Cook steaks, chops, seafood, and other proteins to specified temperatures and doneness while maintaining proper seasoning, resting, handling, and presentation standards. Set up and maintain an assigned station with the required ingredients, tools, equipment, and supplies. Work assigned stations, which may include live-fire grill, sauté, plancha, fry, pasta, pantry, garde manger, prep, or other kitchen positions. Read and execute guest tickets accurately, including approved modifications, allergy notifications, dietary restrictions, and requested temperatures. Immediately communicate allergy concerns, unavailable ingredients, equipment problems, food-quality concerns, or service delays to a chef or manager. Coordinate collaboratively with neighboring stations and the expeditor to ensure all components of an order are completed and delivered together. Inspect ingredients and finished dishes for freshness, quality, temperature, portion size, taste, doneness, and presentation. Follow established procedures for food preparation, cooking, cooling, reheating, labeling, dating, storage, and rotation. Follow first-in, first-out procedures and promptly report expired, damaged, contaminated, or otherwise unusable products. Minimize waste by following approved recipes, yields, portions, storage procedures, and production levels. Promptly inform a chef or manager when additional preparation, ingredients, equipment, or staffing assistance is needed. ESSENTIAL DUTIES AND RESPONSIBILITIES — STATION MAINTENANCE, SANITATION, AND SAFETY Maintain a clean, organized, stocked, and sanitary workstation before, during, and after service. Use knives, ovens, live-fire grills, planchas, fryers, burners, slicers, mixers, and other commercial kitchen equipment safely and properly and only after receiving appropriate training. Complete assigned opening, closing, preparation, cleaning, and side-work duties thoroughly and on time. Assist with receiving, inspecting, putting away, organizing, and rotating food and kitchen supplies as directed. Follow proper handwashing, glove-use, hygiene, illness-reporting, and food-handling procedures. 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 burns, cuts, 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 established safety procedures when working with or in close proximity to live fire, open flames, radiant heat, hot surfaces, sparks or embers, hot cookware, and other hazards associated with live-fire cooking. 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, plating standards, service expectations, equipment, sanitation requirements, and operating procedures applicable to Employee’s assigned stations. Remain prepared to work at Fia Steak, Fia, or in shared kitchen and preparation areas when reasonably scheduled or assigned because of staffing needs, reservations, private events, business volume, training, or other legitimate operational requirements. Work different stations when reasonably assigned based on Employee’s training, qualifications, approved accommodations, and operational needs. Support other stations and kitchen employees when operational needs require assistance. Participate in line checks, tastings, pre-shift meetings, training sessions, and ongoing menu 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, expediters, kitchen employees, service employees, vendors, and guests. 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, cash handling, point-of-sale systems, timekeeping, and workplace behavior where applicable. Accurately record all time worked, including required preparation, meetings, training, opening duties, closing duties, administrative work, 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 professional cooking techniques, kitchen equipment, knife handling, food preparation, and food-safety practices. Ability to follow recipes, prep lists, verbal instructions, plating guides, portion specifications, and protein-temperature standards accurately. Ability to read and accurately execute guest tickets, approved modifications, allergy notifications, dietary restrictions, and requested temperatures. Ability to work efficiently on hot-line and cold-line stations while maintaining consistency, organization, urgency, and attention to detail. 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 menus, recipes, service standards, sanitation procedures, and operating requirements applicable to Fia Steak and Fia. Ability to safely use knives, cooking 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 experience as a grill cook, steakhouse cook, line cook, or other professional kitchen position. Previous experience with live-fire, wood-fire, charcoal, grill, plancha, or other high-heat cooking techniques is strongly preferred. Experience in an upscale, high-volume, steakhouse, or full-service restaurant. Experience working grill, sauté, plancha, fry, pasta, pantry, garde manger, prep, or comparable kitchen stations. Familiarity with commercial kitchen sanitation, food rotation, labeling, storage, and temperature-control procedures. Experience executing allergy-related modifications and communicating food-safety concerns in a professional kitchen. 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 weekdays, weekends, evenings, closing shifts, brunch or daytime shifts, holidays, private events, and reasonable overtime when scheduled or authorized. Ability to work assignments at Fia Steak, Fia, or in shared kitchen and preparation 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 a hot, humid, noisy, and fast-paced commercial kitchen environment. 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, and service areas. Working in close proximity to, and when assigned operating, live-fire grills and other open-flame cooking equipment, including exposure to radiant heat, hot cooking surfaces, steam, hot liquids, sparks or embers, sharp utensils, slippery surfaces, glassware, chemicals, and other conditions ordinarily present in a commercial kitchen. Safely handling food products, kitchen supplies, utensils, equipment, and approved cleaning products. Maintaining sufficient manual dexterity to safely use knives, utensils, 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 accordance with applicable law. Employee should notify Human Resources or management if Employee requires a reasonable accommodation to perform an essential function of the position. PERFORMANCE EXPECTATIONS Consistent food quality, taste, temperature, doneness, and presentation. Accuracy and attention to detail. Appropriate urgency during preparation and service. Proper station setup and preparedness. Compliance with recipes, yields, port