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Lead Line Cook

Company: Crux Fermentation Project
Location: Bend
Posted on: May 2, 2021

Job Description:

JOB DESCRIPTION SUMMARY
The Lead Line Cook is responsible and accountable for complete food preparation and supervision of junior staff in the kitchen. General supervision and direction is a key responsibility of being a lead-line cook, ensuring that the line is always functioning smoothly, safely and efficiently. This position reports directly to the Sous Chef and the Executive Chef.
ESSENTIAL JOB DUTIES AND FUNCTIONS (Performed with or without reasonable accommodation)
--- Prepare daily entrees/items, featuring daily changing menus approved by the Sous Chefs and Executive Chef.
--- 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.
--- Support the Executive Chef and Sous Chef, developing a sense of teamwork and cooperation. Perform additional responsibilities, although not detailed, as requested by the Chef, and Sous Chef.
--- Collaborate with Sous Chefs/Executive Chefs/other cooks on planning and development of daily changing weekly menus in adherence to seasonality, labor, and food cost guidelines.
--- Use traditional, made from scratch preparation methods.
--- 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.
--- Print out menus and order guides for each team member, and write clear and concise prep lists daily.
--- Conduct at least 1 Team briefing per week, discussing the menu, order guide, and prep lists for the following week. 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, working closely with the Executive chef and Sous Chef.
--- Complete daily Time and Temperature logs for your station. Ensure accurate labeling, dating, and rotating using the FIFO method for all raw and prepped food products. Report any injury, accident and/or food borne illness incident (customers and/or staff) accurately and in a timely manner to the Executive chef or General Manager
--- Respond to all comments and complaints in a positive manner and alert Executive Chef and General Manager when necessary.
--- Communicate with the FOH honestly, accurately, and in a timely manner.
--- Work the service line during peak meal hours while maintaining a responsive, approachable demeanor, displaying great customer service, in a timely manner.
--- Meet all timelines for preparation and ordering.

QUALIFICATIONS
--- Passion - for the craft 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
--- Able to prepare and supervise the preparation of special diets in accordance with formulas, recipes and daily work charts, involving careful weighing or measuring of ingredients and servings as required
--- Good knowledge of proper methods of handling and storing food
--- Ability to supervise, instruct and give on-the-job training to others and evaluate programs
--- Basic knowledge of most food allergies and what they entail

EDUCATION & EXPERIENCE
--- High School Diploma or GED required
--- 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
--- Proof of eligibility to work in the United States
--- Valid driver's license in the State of Oregon and a clean driving record
--- Drug Free
--- Reliable transportation for work
--- Ability to work a flexible schedule including evening, weekends, and holidays

PHYSICAL REQUIREMENTS
--- 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 50 lbs. and occasionally up to 60 lbs.
--- Must be able to drive vehicles with either a manual and / or automatic transmission
--- Must be able to use a ladder, i.e., work at heights of 10+' above grade

PI134107748

Keywords: Crux Fermentation Project, Bend , Lead Line Cook, Hospitality & Tourism , Bend, Oregon

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