Line Cook

Description: The Nestucca Ridge Family of Companies is an organically grown collection of coastal businesses dedicated to memory-making beach vacations, dining experiences and meeting opportunities for visitors, guests, and local residents. Kiwanda Hospitality Group (KHG) is our Payroll Entity and therefore all of our team members work for KHG, but are assigned (leased) to one of the entities in the Nestucca Ridge Family of Companies. Position Title: PELICAN BREWING COMPANY – LINE COOK Summary of the Position: Providing exceptional service and understanding of Pelican menu items, proper procedure when cooking and plating dishes, working efficiently, respectfully and according to the Pelican standard to prepare food and ensure superior meals to Pelican guests. Willingness to adapt to menu changes and processes and to understand the innerworkings of the Pelican kitchen and standard operating procedures. Compensation: $15.05/hour base wage plus participation in our tip pool program. Team Members currently earn an average of approximately $28.00/hour when tip pool earnings are included. Actual earnings may vary based on business levels and hours worked. Key Accountabilities: included by not limited to Line Cook Ability to take direction and to learn Pelican specific menu items and processes. Valid Food Handlers card Ability to read recipes and operate Kitchen Software Displays Communicates effectively with staff to streamline communication about any ticket issues, menu changes or 86’d items during shift. Maintains a safe and clean workstation and overall environment. Responsible for learning and performing line procedures, recipes and operations. Ability to work in a fast-paced environment. Assists other service personnel as needed. Performs all duties in accordance with the Family of Companies and Pelican customer service standard. Maintains general knowledge and provides information to guests of Pelican menu items, events, community involvement. Adheres to all Oregon Food and Safety policies Adheres to all OSHA Guidelines Preferred Skills and Experience: Two years Back of House experience. CORE VALUES Entrepreneurial Spirit. Is a mindset. It’s an attitude and approach to thinking that actively seeks out opportunity rather than waiting to adapt to change. We are passionate about making things better today than they were yesterday. Generosity. Be a giver not a taker. It is a readiness to give more of ourselves than is expected. Be generous of spirit—assume good intent in all interactions. Humility. It’s about all of usguests, customers, employees, shareholders, and communities. Our motivation is creating the best outcome and not letting our individual egos get in the way. We do what is required on any given day and no job is beneath us. Agility. Able to quickly analyze and take action. Nimble and able to continuously adapt to changing circumstances while always keeping the end goal in mind. Empathy. Understand the feelings and experiences of others so that you can share their point of view. Look at situations through the eyes of others to understand their challenges and roadblocks. This creates win-win opportunities for our guests, teams, and communities. Optimism. You can if you think you can. Hopefulness and confidence about the future especially when faced with challenges. It is a way of life and thinking that accentuates the positives. Finding the magic and believing that amazing is possible. Tenacity. Persistence and determination. Always finding a way to do what you said you were going to do. Blowing through the roadblocks and never giving up. Total success through uncompromising excellence-no excuses. Requirements: Able to work on your feet for at least 8 hours. Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds safely and properly. Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods. Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke. Understanding of Food Safety and the importance of cleanliness procedures. Positive, helpful attitude and willingness to take direction. Oregon Food Handler’s Card. Physical endurance to move quickly and carry heavy items. Compensation details: 15.55-15.55 Hourly Wage PI32134c7686d7-25448-38141089aa415a4b-8b21-40fc-a65c-70d2b25ca29a