Line Cook

Line cook - Job Description

Reporting to the sous chef & kitchen manager

**The role is responsible for**: A Warehouse Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary, and consistent manner. The Line Cook must be prepared to work in a fast-paced, high-pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively. Line Cooks must be prepared to work as team members, after all, we are all dishwashers. To excel in this role, a Line Cook must shine in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment. The actions of a Line Cook matter as they ensure the food production and quality standards of The Warehouse are always maintained.

**Requirements**:
CORE VALUES:
**We are all Dishwashers -** Collaborate, support, teamwork, open-minded, approachable, inclusive, and flexible **No Assholes -** Be kind, respectful, approachable, and welcoming
**Actions Matter -** Do what you say, intensity, reliable, trustworthy
**Party Face -** No Eeyore’s, Optimistic, Positive attitude

**Be the Reason -** Your world, awareness, guest-centric, everything is connected

Main Duties:
A line cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen
Sets up stations according to restaurant guidelines
Prepares all food items as directed in a sanitary and timely manner

Follows recipes, portion controls, and presentation specifications as set by the restaurant Restocks all items as needed throughout their shift
Cleans and maintains stations in practicing good safety, sanitation, and organizational skills
Has an understanding and knowledge to properly use and maintain all equipment at the station

Knowledge

I must have a strong working knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation
I must have a strong working knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling

the flow of the restaurant and menus.

**Skills**:
I must have strong communication, time management, prioritizing, and organizational skills I have strong leadership ability
I must have the ability to communicate honestly with positive intent with all culinary staff

Ability

I have shown I am able to coach and mentor others
I have shown I am able to identify problems as they arise and establish resolutions quickly and effectively
I have the ability to provide coaching and feedback for the BOH team

Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time
Prepare dishes for customers with food allergies or intolerances

Ensure quality and safety of food by performing standard, and any additional sanitary measures including sweeping the floors, cleaning surfaces, as well as proper covering and storage of food items according to standards and procedures
Work at an efficient and consistent pace

Ensure timely preparation of all meals
Ensure that the correct quantities are prepared to meet daily needs
Utilize kitchen equipment during food preparation
Stay productive at all times and prepare for future needs as time allows
Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing
Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention
Adhere to all regulations including blood-borne pathogens, infection control, use of hazardous materials and fire safety
Serve food in the proper portion size and at the proper temperature
Report any infraction in the food services department policies and procedures
Arrive to work at the scheduled time
Perform other related duties as required

What you can bring to the team

Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required
You take pride in the dishes you serve to the pass, ensuring that guests have a positive and memorable experience each time they visit

Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required
Must be free of diseases that may be transmitted in the performance of job responsibilities
Canadian, or have legal permission to work in Canada (e.g. open work permit)

Ability to lift up to 25 kgs
Effective communication and team motivation skills
Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment Highly effective teamwork skills
Attention to detail in all areas of work
Superior time management skills, multitasking skills, and the ability to prioritize tasks with mínimal supervision Strong problem identif