Job Description

Job Opportunity at Azul Latin Kitchen

Azul Latin Kitchen is located in the Heavenly Village and has been in operation since 2014. We offer a family friendly atmosphere, serving a "lighter, fresher and healthier" take on Mexican and South and Central American cuisine. We are committed to using local, organic, and sustainable products whenever possible to provide the highest quality foods to our customers. Don't forget about our drinks, which consist of a variety of tequila and non-tequila options, and are made with fresh-squeezed juices instead of mixtures.

Our team members enjoy a professional atmosphere where respect, recognition and teamwork exemplify our work ethic. We invest in training and development of our team, and provide opportunities for career advancement. We take pride in sharing our success stories of staff members being promoted from dishwasher, server, or line cook to Managing Partner of their own restaurant. Our greatest reward is hearing from our team about how our restaurants have touched their lives, and how they love to come to work.

Duties and Responsibilities:

• Assists and participates the day-to-day activities and functions of kitchen facilities, food items preparation and production in assigned section and ensure that the standard performance is implemented and maintained according to designated task
• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers

Required Skills:

• Prep prioritization knows what needs to be prepped first based on cook times, par levels, and expected volume.
• Inventory awareness monitors key ingredients and communicates shortages before they become a problem.
• FIFO and food rotation properly rotates products and keeps walk-ins, reach-ins, and dry storage organized.
• Ticket management helps organize the line so tacos, burritos, bowls, entres, sides, and appetizers come out together and on time.
• Delegation assigns prep, cleaning, restocking, and station responsibilities clearly to line cooks.
• Time management balances prep work, service, restocking, cleaning, and closing responsibilities efficiently.
• Communication between stations keeps stations coordinated during busy periods.
• Par-level management maintains appropriate quantities of frequently used items such as proteins, guacamole, pico de gallo, sauces, rice, beans, chips, and tortillas.
• Labeling and dating ensures prepared foods and sauces are correctly labeled, dated, and stored.
• Walk-in organization maintains designated areas for proteins, produce, sauces, prepared foods, and backup product.
• Clean-as-you-go habits keeps stations organized throughout service rather than waiting until closing.
• Closing organization makes sure food is properly stored, stations are cleaned, equipment is shut down, and prep needs are communicated for the next shift.
• Recipe and portion consistency organizes production so recipes, portions, plating, and presentation stay consistent across cooks and shifts.
• Rush preparation anticipates busy periods and makes sure backups, utensils, pans, tortillas, sauces, and garnishes are ready before volume increases.
• Food safety organization monitors temperatures, and keeps storage areas compliant and orderly.

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