Line cook

JOB DESCRIPTION

Responsible for the quality, quantity and timeliness of the restaurant’s daily food production. Responsible for roasting, cooking, sautéing, grilling, frying, stir frying, baking, re‑heating etc.; and assists in the areas of prep and production when necessary, including chopping, slicing, mixing, blending etc.; in accordance with LPBC and in accordance with recipes, standards and procedures under strict sanitary conditions.

EXEMPT/NON-EXEMPT STATUS

Non‑Exempt/Hourly POSITION REPORTS TO Kitchen Manager

JOB RESPONSIBILITIES

Assists in training and developing the staff alongside Executive Chef and/or kitchen manager Coordinates work of Prep Cooks and General Utility workers to promote efficiency of production and operations through daily work assignments Prepares food according to the LPBC standardized recipes and ensures all Prep Cooks, other cooks and food service workers are following the recipes as directed Responsible for service presentation: making sure proper pans/dishes are used, pans/dishes are garnished, proper utensils or portion control aides are used according to recipe specifications, and food products are maintained at the proper serving temperatures as specified by recipes or management Responsible for proper taste and presentation of all food items. Follows recipes; prepares or cooks soups, stocks, sauces, gravies; as well as grills, bakes, broils and sautés items necessary for the completion of all menu items for service Expedite restaurant service as directed Perform firing and regularly scheduled cleaning and maintenance of wood fired oven as directed Maintain detailed temperature logs for wood fired oven Finishes and/or garnishes all items for final service according to LPBC specifications Responsible for adherence to all LPBC Sanitation and Safety policies by completing daily priorities including but not limited to: Food Production Documentation, Temperature, Station and Cooling Logs, Refrigeration Logs, Sanitation Bucket set‑up and use, PPE use, etc. as directed Responsible for making sure all food items are properly stored, labeled and dated Actively assist with storage of all food items and supplies as needed Responsible for making sure LPBC’s Food Sampling program is followed, that all samples are properly collected and stored Responsible for the proper utilization of unused portions Lost Province Brewing Co. Assists in maintaining clean and orderly conditions throughout facility, Walk‑ins and other Refrigerators/Freezers. Is responsible for cleaning own work area. Adheres to the "Clean as you go" policy Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary Product is used by following the FIFO (first in, first out) inventory method. This assumes that the first items placed in inventory are the first items used in production Assist Kitchen Manager and Owners by supplying accurate and timely notification of ordering of food and shortages for upcoming events Reports any and all menu alterations to management before the start of a meal period Responsible for continuing oversight of culinary activity in restaurant, responding immediately to fill needed items; provides timely feedback about potential shortfalls and/or improvements to service Responsible for complete station Mise En Place and set‑up including featured items and specials, decoration and marketing through sample (show) plates; maintenance of superior level of cleanliness throughout service Responsible for learning, set‑up, operation and close down of all stations as needed including any unattended station assignments Accept responsibility for the accuracy of the work that is produced Reports any equipment malfunction to management Develops teamwork among the staff Always maintains a "Be of Service" attitude Strives towards the goal of top quality service at all times Maintains open lines of communication with other employees, i.e. Cooks, Utility Workers, and Foodservice Workers Maintains open lines of communication with management Always adheres to the uniform dress code and maintains proper personal hygiene Responsible for maintaining accurate daily production records Attends production and staff meetings Days and hours may change to accommodate business needs Must check out with direct supervisor before clocking out at the end of day Desires to try new things and learn new skill Performs other duties as assigned by management Responsible for meeting strict deadlines

QUALIFICATIONS

Must have a positive attitude Must have the ability to learn to operate necessary equipment Must have the ability to work well with others Must be available and able to be reached for work at any and all times Must be ready, willing, and able to perform any and all job functions assigned by management Successful completion of ServSafe food handler training

SKILLS & KNOWLEDGE

Must have a comprehensive culinary knowledge Measure, cut, or otherwise work on materials or objects with great precision Skillfully uses hand tools or machines needed for your work Read directions for items to be prepared Use arithmetic and geometry to figure material needed, dimensions to be followed and cost of materials Ability to visualize the finish product

EDUCATION & EXPERIENCE

Minimum of 3-5 years proven, professional experience in a similar position At least 2 years of formal culinary education is preferred

MATH SKILLS:

Requires the mathematical ability to do the following: add, subtract, multiply, and divide Compute ratios, proportions, and percentages Calculate volumes, weights and measures

LANGUAGE SKILLS:

Must have developed language skills to the point to be able to: Read instructions, rules, etc. Write simple sentences Speak clearly and distinctly

PHYSICAL DEMANDS

Body Positioning: Requires the ability to lift 50 lbs. maximum, and frequent lifting and/or carrying of objects weighing up to 40 lbs. Requires walking, standing for long periods of time, repetitive movement and using hands to handle, control, or feel objects, tools or controls Environment: Requires working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures. There will be contact with water or other liquids Job Hazards: Requires exposure to minor burns and cuts #J-18808-Ljbffr Torsap Thai Kitchen