Line Cook

1 week ago

Penticton, British Columbia, Canada Theo's Restaurant Full time



POSITION:
Line Cook, full time



LOCATION:
Penticton, BC



COMPENSATION:
$22/hour commensurate with experience, and up to $6/hour approximate paid cash tips (dependent on seasonal volumes)

Welcome to Theo's


Theo and Mary Theodosakis opened the doors in 1976 with the vision to provide authentic Greek dishes served in a relaxing and beautiful setting.

Forty-seven years later, that promise continues with the second owner/operator, Gregory Condonopoulos, with over 40 years of relevant experience. The vision expands to include collaborating with local food and wine producers throughout the Okanagan & Similkameen.

Theo's is a legacy business boasting 285 seats, five dining rooms and two levels. Now serving three generations Theo's can host an intimate dinner by the fireplace or groups of up to 150. Dine in or cater out. We are here to celebrate food, family and to champion the potential of our collective lives.


Come grow with us and live in a community that offers year-round recreational activities, agreeable summers and a wonderful and affordable lifestyle.


Position summary:


Reporting directly to the Kitchen Manager and Sous Chef, the Line Cook is responsible for cooking a variety of items such as meats, fish, vegetables, soups and other hot food products, as well as preparing and portioning food products prior to cooking.

Dueites will also include performing other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

The Line Cook should always promote, work, and act in a manner consistent with the mission of Theo's Restaurant. _
Our Mission - "Leave Happy."_

Primary Duties and Responsibilities:

Key responsibilities include, but are not limited to:

  • Promote, work, and act in a manner consistent with the mission of Theos.
  • Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary foodhandling practices.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Knows and complies consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Responsible for the quality of products served.
  • Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
  • Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
  • Turn or stir foods to ensure even cooking.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Follow proper plate presentation and garnish set up for all dishes.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Assists in food prep assignments during offpeak periods as needed.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
  • Fillin for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental duties

  • Keep records and accounts.
  • Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
  • Plan and price menu items.
  • Bake breads, rolls, cakes, and pastries.

Tools & Technology used

  • Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens), cutting machinery
  • Domestic knives (cimeter knives, filet knives, utility knives)
  • Food safety labeling systems

Qualifications:

  • Demonstrated previous culinary experience, minimum of 4 years in a casua

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