Kismet Rotisserie

About Us
Kismet Rotisserie is a fast-casual restaurant with 4 locations and is part of the Kismet restaurant group, based in Los Angeles. Our menu focuses on rotisserie chicken, crispy potatoes and vegetable sides, as well as sandwiches, salads, and sweets. It is healthy, comforting and ultra-fresh everyday food, fully made from scratch in-house daily. We source as much as possible from local farms and do our best to incorporate sustainability into our practices, while also maintaining affordability for our customers and creating a positive work environment for our employees.
We are a high volume restaurant, doing a significant amount of take out and catering and we take our approach to quality and integrity very seriously.
What do we offer YOU?
<ul>
<li>FREE Meal during shift</li>
<li>We believe in fairness and teamwork. That’s why all hourly team members (non-management) at Kismet Rotisserie share equally in our tips and bonus pools.</li>
<li>Health perks, because you matter! We offer health insurance (medical, dental and vision) to all team members working 20+ hours a week. If you're an hourly team member, we’ll cover 50% of the base Medical HMO plan.</li>
<li>Employee Assistance Program (EAP)</li>
<li>401(k) Retirement Plan</li>
<li>Paid Time-Off - vacation pay [subject to eligibility], sick pay</li>
<li>All employees have the added benefit of a 50% discount at all our restaurants</li>
</ul>
Job Summary
Kismet Rotisserie in Culver City is on the lookout for a passionate Prep Cook who loves good food, enjoys working with a team, and is excited to help serve our amazing community. If you’re someone who takes pride in your craft and brings good energy to the kitchen, we’d love to meet you!
Schedule: Friday/Saturday 7am-3pm
Base rate is $18.42/hr, but with tips and our shared tip pool, team members bring in around $25–$27/hr on average (though it can vary a bit day to day). For your first three shifts, you’ll be paid the base rate, and after that, you’ll join the tip pool and start sharing in the extra earnings!
A Cook at Kismet Rotisserie is anyone on the BOH team. While you may be hired for one position (Line, Prep or Dishwasher), you are expected to be willing to be crosstrained on all stations, and are expected to accomplish the following:
Arrival, Departure, Breaks, Dress Code, and Scheduling:
<ul>
<li>Follow your schedule, communicating according to employee handbook policies, as needed.</li>
<li>Dress appropriately for every shift, according to dress code policy and employee handbook guidelines.</li>
<li>Come ready for your shift with enough time to get situated, ideally a few minutes before you are scheduled to clock in.</li>
<li>Clock in and out according to your schedule, unless otherwise directed.</li>
<li>Accurately record meal breaks in Toast, as directed by your schedule or supervisor, and abide by company meal period and break policies.</li>
<li>Communicate all personal schedule needs through the appropriate Slack channel.</li>
</ul>
Food Safety and Cleanliness:
<ul>
<li>Appropriately rotate, consolidate, FIFO, and label (with name and date) all prep and mise.</li>
<li>Appropriately handle all food items in accordance with DOH guidelines, including proper heating, cooling and storing.</li>
<li>Appropriately log all time/temp in provided logs, as directed, and follow directions of logs, especially with all chicken products.</li>
<li>Quality control for both food safety and accuracy.</li>
<li>Ensure cleanliness and organization of station, walk in, prep areas, storage, dish area, customer areas, laundry, bathrooms, shared areas, outdoor areas, etc.</li>
<li>Ensure sani bucket on station is set up/maintained/broken down.</li>
<li>Wipe down all surfaces with sani frequently.</li>
<li>Always remove your apron before using the restroom.</li>
</ul>
Dishwasher Expectations
<ul>
<li>Ensure 3-compartment sink is always filled appropriately, according to DOH protocol.</li>
<li>Test levels of chemicals in sink and dishwasher daily.</li>
<li>Ensure dishwasher is working correctly.</li>
<li>Replace chemicals, as needed.</li>
<li>Organize chemicals and linens, communicating about any needs or short items.</li>
<li>Keep dish station organized.</li>
<li>Ensure all kitchen items are returned to their proper place once clean.</li>
<li>Ensure the safety of the dish station, ensuring others hand-wash sharp items.</li>
<li>Take out trash, recycling, and compost, replacing bags in the bins.</li>
<li>Maintain cleanliness of the trash facilities.</li>
</ul>
Prep Expectations
<ul>
<li>Be capable of reading and executing recipes correctly and efficiently.</li>
<li>Follow prep lists, crossing off as completed, and communicating clearly about prioritization and timing.</li>
<li>Help write prep lists for the evening or the following day.</li>
<li>Communicate about any product needs for the following day.</li>
<li>Communicate with the line and FOH about any needs and timing of readiness.</li>
<li>Handle all equipment correctly, being careful not to break anything if you aren’t familiar with how to use it.</li>
<li>Communicate about any issues with equipment or product.</li>
</ul>
Set Up, Break Down, and General Expectations:
<ul>
<li>Stock lowboys with mise for service, including packouts, and set up/break down according to guides/photos and direction from coworkers, lead and managers.</li>
<li>Complete any prep needed for service, included but not limited to:</li>
<li>Pack out any side items or sauces needed for service.</li>
<li>Fill squeeze bottles.</li>
<li>Marinate chicken as needed.</li>
<li>Skewer chicken as needed.</li>
<li>Pick chicken</li>
<li>Pick herbs.</li>
<li>Prep iceberg and all other veg/mise for salads and soup.</li>
<li>Be willing to be crosstrained on all stations: Salad, Chicken, Expo, Dish, Prep and FOH.</li>
<li>Help coworkers with their stations, as able. Always be willing to lend a hand.</li>
<li>Restock all necessary stickers.</li>
<li>Restock all necessary to go packaging.</li>
<li>Help put away deliveries, as needed.</li>
<li>Communicate with lead/manager/FOH about any changes to menu availability (throughout service as well, as needed.)</li>
<li>Check in on/communicate and prep any scheduled orders, preparing ahead appropriately.</li>
<li>Communicate needs for the following service.</li>
<li>Help to set up your coworkers for the following service.</li>
<li>Be respectful of your coworkers, leads and managers, and have a team-oriented mentality.</li>
<li>Communicate any broken/missing/damaged equipment or property with management to be able to appropriately replace, repair, or address.</li>
<li>Be respectful of customers, and be helpful in any moments you may be interacting with them.</li>
</ul>
Service Expectations:
<ul>
<li>Fire chicken skewers at the correct time for the start/end of service, maintaining appropriate quantities throughout service.</li>
<li>Ensure speed (while maintaining accuracy) so that all orders are ready within the 15 minute prep time window.</li>
<li>Plate/package all menu items according to training and proper procedure, knowing the differences between To Stay/To Go packaging, as well as the correct corresponding sticker(s) to each menu item.</li>
<li>Be capable of understanding the expo calls, and calling back.</li>
<li>Interact appropriately with the KDS screen to stay organized and keep track of orders.</li>
<li>Place all items in an organized, appropriate way for the Expo person to be able to bag.</li>
<li>On Expo, organize tickets appropriately, prioritizing as makes sense for any given moment.</li>
<li>If not on Expo, help bag items, as needed and as requested/directed by Expo.</li>
<li>Whenever bagging, check every order, ensuring items in bag correspond to ticket, highlighting whatever is needed from FOH.</li>
<li>Mark items on ticket as they are placed in each bag to ensure accuracy.</li>
<li>Split bags, as needed, to ensure best possible delivery outcome, and to ensure they can be stapled closed.</li>
<li>Keep track of grouping multiple bags together, as needed, using the “1/2 and 2/2” system, as well as customer names.</li>
<li>Hand off bags to FOH correctly and carefully, being sure to alert them to multiple bags/boxes in a single order.</li>
<li>Other duties as assigned.</li>
</ul>
Qualifications:
<ul>
<li>To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</li>
<li>Maintain an up to date Servsafe certification.</li>
</ul>
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to be able to stand for an 8-hour shift, able to lift up to 50lbs, be able to reach above head and stoop to put items on the floor or low shelves, be able to climb stairs and ladders, and be able to work as part of a team for the benefit of the guest. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.
Every person on the Kismet team is crucial and valuable, and plays an integral role in the effective functioning of the restaurant. Thank you for playing this very important role.
Kismet Rotisserie LLC is an equal employment opportunity employer, and we welcome everyone regardless of their race, color, religion, sex, national origin, age, disability, veteran status or genetics. We are dedicated to providing an inclusive, open, and diverse work environment.
Job Types: Full-time, Part-time
Pay: $25.00 - $27.00 per hour
Benefits:
<ul>
<li>401(k)</li>
<li>Dental insurance</li>
<li>Employee discount</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Paid training</li>
<li>Vision insurance</li>
</ul>
Work Location: In person

AM Prep Cook- PT

AM Prep Cook- PT

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