Description

Pub Line Cook

As a Cook your main duties will be to prepare food before and after cooking with regards to the standards and recipes of Crux. You will need to make sure that everything is in order – from the prepping of food up to the clean up after cooking.

Must be available nights, weekends and holidays

Compensation includes:

• Tips
• Discount on food, beverages, and swag
• Enjoy a free pint of some of the best beer in Oregon at the end of each work day (for those 21 and older)
• Flexible schedules
• Paid vacation/sick time (PTO)

Requirements

DUTIES AND FUNCTIONS FOR LINE COOK (Performed with or without reasonable accommodation)

• Cooks accurately and efficiently cook meats, fish, vegetables, soups, and other hot food items, as well as prepare and portion food products prior to cooking.

• Complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service

• Maintains a clean and sanitary workstation area

• Follows proper plate presentation and garnish set up for all dishes.

• Closes the kitchen properly and follows the closing checklist for kitchen stations, and assist others in closing the kitchen.

• Prepare daily entrees/items, featuring daily changing menus 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 Agriculture’s regulations, and the Culinary Teams standards and expectations of food quality, freshness, and presentation.

• Use traditional, made from scratch preparation methods.

• 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.

• Communicate with the Front of the House honestly, accurately, and in a timely manner.

• Meet all timelines for preparation.

QUALIFICATIONS - LINE COOK

• Passion – for the craft beer 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

• Good knowledge of proper methods of handling and storing food

• Basic knowledge of most food allergies and what they entail

• Understanding of various cooking methods, ingredients, equipment and procedures

• Accuracy and speed in execution

• Knows and complies with restaurant best practices and procedures

• Ability to work in a fast-paced environment

EDUCATION & EXPERIENCE - LINE COOK

• Some experience as a cook performing quantity cooking, preferably with a Brewery-restaurant is a plus

• Food handlers card

JOB REQUIREMENTS - 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 - 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 frequently lift 10 to 15 lbs.