LEAD LINE COOK

Description

Why work at Crux?

Become a champion of the craft beer culture by joining a fun team environment at one of the busiest breweries in all of Central Oregon. Not only will you earn a competitive wage but our steady flow of guests provides generous and consistent TIP averages that all hourly staff share (tips vary depending on position). Plus...

• Generous Tip pool
• Receive a generous discount on food, beer, and swag.
• Enjoy a free pint of some of the best beer in Oregon at the end of each work day.
• Paid vacation/sick leave (PTO)
• 401(K)
• Other Benefits if Full-time: paid holidays, health insurance, vision, dental and life insurance.

JOB DESCRIPTION SUMMARY LEAD LINE COOK

The Lead Line Cook is responsible and accountable for complete food preparation in the kitchen. Coordination of food preparation the key responsibility of being a lead-line cook, ensuring that the line is always functioning smoothly, safely, and efficiently. This position reports directly to the Kitchen Manager

Requirements

ESSENTIAL JOB DUTIES AND FUNCTIONS LEAD LINE COOK (Performed with or without reasonable accommodation)

• Prepare daily food items, featuring daily changing specials menu approved by the Kitchen Manager.
• Produce delicious, eye-appealing, and nutritious food with assistance of station staff. Maintain and ensure utmost safety, sanitation, and presentable cleanliness for your station, work area, and equipment used for preparation, including walk-in coolers and all storage areas.
• Assist in set-up and break down of station. Adhere to the General Job Duties and Kitchen Rules, the Department of health regulations, and the Culinary Teams standards and expectations of food quality, freshness, and presentation.
• Support the Kitchen Manager, developing a sense of teamwork and cooperation. Perform additional responsibilities, although not detailed, as requested by the Kitchen Manager.
• Train and develop line cooks and prep cooks at your station, while leading by example for other station cooks as well, when applicable. Understand how to properly use and maintain all equipment used.
• Guide kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
• Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product.
• Write prep lists daily. Be able to follow and execute recipes from a recipe card.
• Conduct team briefing (pre-shift meeting), discussing the menu, daily specials, and prep lists for the following day. Establish and monitor par levels, portion control and waste, utilizing ordered product and surplus food product to minimize waste. Understand and participate in the established purchasing/ordering process, collaborating closely with the Kitchen Manager
• Complete daily Time and Temperature logs for all stations. Ensure accurate labeling, dating, and rotating using the FIFO method for all raw and prepped food products. Log any food waste on food waste log sheet, report any injury, accident and/or food borne illness incident (customers and/or staff) accurately and in a timely manner to the Kitchen Manager or General Manager
• Respond to all comments and complaints in a positive manner and alert Kitchen Manager and General Manager when necessary.
• Communicate with the FOH honestly, accurately, respectfully and in a timely manner.
• Work the service line during peak meal hours while maintaining a responsive, approachable demeanor, displaying great customer service and in a timely manner.
• Any other duties as assigned by Management

QUALIFICATIONS LEAD LINE COOK

• Passion – for the craft industry
• Enthusiastic, Energetic & Self-Motivated
• Organized – with excellent time management skills
• Team Player – with strong interpersonal and communication skills
• Interpersonal Skills – ability to actively listen and cooperatively solve problems, relates well to others
• Good knowledge of principles of quantity food preparation, portion control and meal service
• Ability to follow menus and to adjust recipes to apply to quantity cooking
• Able to prepare and supervise the preparation of special diets in accordance with formulas, recipes, and daily work charts, involving careful weighing or measuring of ingredients and servings as required
• Good knowledge of proper methods of handling and storing food
• Ability to supervise, instruct and give on-the-job training to others and evaluate programs
• Basic knowledge of most food allergies and what they entail

EDUCATION & EXPERIENCE LEAD LINE COOK

• High School Diploma or GED
• Completion of a recognized course in cooking or food service supervision
• Minimum of two years' experience as a cook performing quantity cooking
• Some supervisory experience or a combination of training and experience
• Ability to teach people that may have little to no training in the food service industry

JOB REQUIREMENTS LEAD LINE COOK

• Proof of eligibility to work in the United States
• Drug Free
• Reliable transportation for work
• Ability to work a flexible schedule including evening, weekends, and holidays

PHYSICAL REQUIREMENTS LEAD LINE COOK

• Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently
• Must be able to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces on an occasional basis
• While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat)
• Must be able to work in hot, cold, and wet environments
• Must be able to climb stairs both inside and outside and frequently lift 20 to 30 lbs.