LEAD LINE COOK

Description

Lead Line Cook

Crux Fermentation Project is seeking a dedicated and experienced Lead Line Cook to join our dynamic culinary team. This leadership role offers an exciting opportunity to oversee kitchen operations, uphold high standards of food quality, and mentor a talented team of kitchen staff. If you are passionate about culinary excellence and thrive in a fast-paced environment, we invite you to apply and contribute to our innovative culinary culture.

Key Responsibilities

Oversee the kitchen line during service to ensure efficiency, consistency, and high-quality food presentation  

Work a primary station during service, managing flow and communication between front and back of house teams  

Assist in training new hires and coaching current team members on recipes, station procedures, and kitchen standards  

Help manage daily food orders, inventory counts, and prep lists to ensure smooth kitchen operations  

Support the team in maintaining cleanliness, safety, and sanitation standards in accordance with health regulations  

Skills and Qualifications

Proven experience as a line cook, with demonstrated leadership abilities in a fast-paced kitchen environment  

Strong knowledge of culinary techniques, food safety, and sanitation standards  

Excellent communication and team management skills  

Ability to work efficiently under pressure and adapt to changing priorities  

Flexibility to work various shifts, including evenings, weekends, and holidays  

A passion for culinary innovation and a commitment to quality and teamwork  

Crux Fermentation Project offers a vibrant and inclusive work environment that values creativity, growth, and collaboration. Join us and be part of a team dedicated to delivering exceptional culinary experiences while advancing your professional skills.

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

• Proven success as a Line Cook in a fast-paced, high-volume environment.
• Must maintain a positive, professional attitude and contribute to a constructive team environment.
• High standards for kitchen hygiene; responsible for maintaining a clean station 
• Availability: Must be available to work weekends, evenings, and holidays. This is a full-time position.
• Certification: Valid Oregon Food Handler’s card required.

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.
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 BENEFITS

• Health Insurance, Dental Insurance, Life Insurance, Short Term Disability insurance
• Holiday Pay
• Paid vacation/sick leave (PTO)
• 401(K) with employer match vesting day 1
• 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.

Salary : $20 - $25