Line Cook

1 day ago

Surrey, British Columbia, Canada Skye Avenue Kitchen & Lounge Full time

Skye Avenue Kitchen & Lounge is a new concept in the heart of Surrey business district. The area is in continuous expansion with new universities, Government offices, and new residential projects coming together. The restaurant is a brand new structure , highly designed, featuring one of world's largest whisky collection, a private dining room, 2 chef's tables, 1 main bar, 1 private whisky & cognac lounge, and patio. Our culinary program will be based on fine dining techniques from scratch, fresh ingredients from local farmers, the kitchen will have a molecular gastronomy and mixology focus program to give key members a unique opportunity to learn, innovate and grow their passion.

JOB SUMMARY Responsible for controlling and participating in the day-to-day preparation and production of the Food. Accountable for the production of all Products required by the restaurant. Ensures that the product is of the highest quality, and that this is consistently achieved. The ideal candidate is a seasoned Cook with a background in fine dining and High Volume.

You will run an efficient kitchen by consistently looking to improve quality food, and working closely with restaurant managers and the Chefs in the overall food and beverage operations of the restaurant. RESPONSIBILITIES Manage kitchen line operations Produce quality food according to standards Execute menu standards Train and supervise prep cooks and stewards QUALIFICATIONS Red seal is an asset 2+ years of kitchen experience Experience in leading and supervising prep cooks and stewards Experience working within high volume establishments Food safe Level 1 KEY TASKS Assisting with Menu development in accordance with the theme of the restaurant as well as memorizing the menu, recipes/policies/procedures and standard portion sizes Host briefings with prep cooks and stewards for daily assignments Ensure all HACCP practices are kept in a professional set up in accordance with Fraser Health norms. Supervise and allocate work to the stewards according to their knowledge and skill level. Keeps and reports any incident, problems and complaints to the Sous Chefs Keeps an open mind on a daily basis on improvement possibilities to control food cost.

Supervise Receiving of all goods (Meats, Seafood, Grocery, Fruits, Vegetable, Dairy) Supervise Food stores belongs to Kitchen (Fruits, Vegetable, Dairy) Assist and control production of the sections assigned. Assisting Head Chef and Sous Chefs to make accurate recipe cards & Food pick up charts Contributes to overall profits, through prevention of wastage and maximizing use of raw materials The highest quality of our Food, Beverage & Services provided regardless in the guest areas, the heart of the house must be our main focus. Actively supporting The Restaurant Culture to help achieve our Vision, Mission and Goals. Showing a positive, energetic and caring attitude at all times towards guests and ambassadors.

Ensure the Restaurant's high standards are maintained and improved continually. All Culinary S.O.P's to be followed and enforced on a daily basis. Maintaining equipment in good condition at all times, to maximize operating life and keep records as per system Looking continuously for ways to improve the quality and service. Making a significant and continuous effort to increase professional knowledge, to improve Job Skills and to achieve the goals and objectives set by the company.

Enforces Health & Safety as per restaurant policies. Enforce tools and equipment are handled and maintained properly. Controlling quality of guests dining. SAFETY, HYGIENE, & CLEANLINESS Follow HACCP laws at all times Oversees due maintenance of Temperature Logs for chillers, freezers, dishwashers and other kitchen equipment.

Control cleaning and hygiene in all walk in fridges and fridges (Meats, Seafood, Grocery, Fruits, Vegetable, Dairy) together with Date labels and even food rotation Assist in supervision over the Stewarding Department Maintains grooming and personal hygiene according to restaurant policies. Controlling the quality of food executed at all times Reports any incident, problems and complaints.

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