LINE COOK

Overview

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

• 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
• Bake pizza and other items using traditional wood fired oven
• 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
• Assist Executive Chef and Management 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 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 and with management
• Always adheres to the uniform dress code and maintains proper personal hygiene

• 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…