COOK

At Linden we are all one team who share a commitment to exceptional hospitality, community and good business. We are tightly knit as we work in a small space. We are respectful and mindful of each other and our surroundings. We are curious, communicative, honest and humble. We take our craft seriously,but playfully too. We love to learn and grow. As a Cook at Linden you will progress and develop mastery in pizza making including stretching, topping, cooking, finishing; dough production and prep. You will also work as a garde-manger and expediter and have the opportunity to develop your leadership skills. At Linden we take pride in ‘the way things are done around here’ and we help each other out to ensure our restaurant, inside and out, is safe, clean, organized and welcoming.
Reports to: Head Chef
Key Responsibilities

1. Offer Exceptional Hospitality to our Guests that Inspire them to Return and Tell Others About Us

• Prepare and present food according to our recipes and standards for presentation and following safe

food handling procedures

• Ensure service delivery achieves our mission drivers (hospitality, quality, cleanliness, accuracy,

timeliness) 100% of the time, including when things get busy

• Greet guests in a friendly and outgoing manner
• Provide insights that help us improve our menu offerings, preparation and service ways of doing

things

1. Engage with the Team as One to Appreciate and Rely On

• Assist team members in the ‘way things are done around here’, upholding standards, and

demonstrating our values in your interactions with fellow team members at all times * Support
other team members as a trainer (we are all trainers), developing your leadership skills * Participate in and maintain a healthy, fun, supportive and high performing team environment * Be punctual and fit for work each and every shift and give 100%

1. Demonstrate Care for our Restaurant and Business

• Support the Chef and kitchen team members to achieve our budgeted targets for cost of goods sold

and labour recognizing that we all rely on our business being financially healthy

• Handle ingredients with care, seeking high yields and being tough on waste
• Become adept at our receiving procedures and ensure we receive top quality and complete orders

from suppliers

• Rotate inventory stocks using FIFO, and be fastidious about keeping our fridges and storage

areas organized and clean, adhering to standards for container use and labelling

• Support the accurate documentation of recipes and procedures recognizing recipe books,

methods/procedures and checklists are key resources for our team

• Carry out daily, weekly, and periodic maintenance procedures. Maintain equipment so it is always

available to do its job as best it can, and let the Chef or Sous Chef know when equipment is

broken or malfunctioning

• Treat all equipment and smallwares with care to ensure they have a long life, being sure not to

take unnecessary risks

• If you identify hazards, communicate with the Chef or Sous Chef and offer potential solutions
• Provide insights that help us to improve our safety, organization, and the ‘way things are done

around here’

1. Commit to Your own Growth and Health

• Demonstrate a commitment to personal and professional growth, actively seeking out learning

opportunities to progress through the skills matrix and acquire technical, team membership,

leadership and management skills.

• Demonstrate a commitment to your own personal well-being and health
• Stay informed about industry trends and best practices, offering relevant insights to the

management team

1. The Other Stuff Bucket: Additional Responsibilities

• Perform other duties as assigned and appropriate to support the smooth and successful operation of the restaurant.

Qualifications & Skills:

• Proven experience as a Cook in a fast-paced restaurant environment (ideally with experience in artisanal baking and pizza).
• Exceptional culinary skills with a strong understanding of menu development and food cost and

inventory management.

• May be a graduate of a culinary program
• Excellent communication, organizational, and problem-solving skills.
• Commitment to cleanliness, safety, and compliance with health regulations. * Ability to lift 20 Kg.

Personal Attributes:

• Warm and approachable, with a passion for creating memorable guest experiences.
• Detail-oriented and organized, with a proactive approach to problem-solving. * Motivated to learn, grow, and contribute to the success of the team and restaurant

Job Types: Full-time, Part-time
Pay: $17.46-$20.00 per hour
Expected hours: 35 per week

Language:

• English (preferred)

Work Location: In perso

• Perform other duties as assigned and appropriate to support the smooth and successful operation of the restaurant