Line Cook at CRUX FERMENTATION PROJECT LLC

Bend, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

20.0

Posted On

21 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Portion Control, Stocking, Sanitation, Plate Presentation, Closing Procedures, Batch-Cooking, Communication, Time Management, Organization, Teamwork, Problem Solving, Recipe Adjustment, Food Handling, Speed

Industry

Food and Beverage Services

Description

Description Pub Line Cook Crux Fermentation project is looking for a part time line cook to join our team! We are a small kitchen that takes pride in the food that we serve our guests, and are looking for someone who is a team player and passionate about food. Must be available Thursday-Sunday, 4pm-9pm As a Line Cook your main duties will be to prepare food before and after cooking with regards to the standards and recipes of Crux. You will need to make sure that everything is in order – from the prepping of food up to the clean up after cooking. Compensation includes: Generous tip pool Discount on food, beverages, and swag Enjoy a free pint of some of the best beer in Oregon at the end of each work day (for those 21 and older) Flexible schedules Paid vacation/sick time (PTO) 401(K) with employer match vesting day 1 Requirements DUTIES AND FUNCTIONS FOR LINE COOK (Performed with or without reasonable accommodation) • Line Cooks accurately and efficiently cook meats, fish, vegetables, soups, and other hot food items, as well as prepare and portion food products prior to cooking. • Complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service • Maintains a clean and sanitary workstation area • Follows proper plate presentation and garnish set up for all dishes. • Closes the kitchen properly and follows the closing checklist for kitchen stations, and assist others in closing the kitchen. • Prepare daily entrees/items, featuring daily changing menus approved by the kitchen manager. • 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. • Use traditional, made from scratch preparation methods. • 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. • Communicate with the Front of the House honestly, accurately, and in a timely manner. • Meet all timelines for preparation. QUALIFICATIONS - LINE COOK • Passion – for the craft beer 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 • Good knowledge of proper methods of handling and storing food • Basic knowledge of most food allergies and what they entail • Understanding of various cooking methods, ingredients, equipment and procedures • Accuracy and speed in execution • Knows and complies with restaurant best practices and procedures • Ability to work in a fast-paced environment EDUCATION & EXPERIENCE - LINE COOK Kitchen experience is preferred, but not necessary for the candidate who wants to come in and learn. Some experience as a cook performing quantity cooking, preferably with a Brewery-restaurant is a plus Food handlers card JOB REQUIREMENTS - LINE COOK • Proof of eligibility to work in the United States • Drug Free • Reliable transportation for work • Ability to work a flexible schedule including evening, weekends, and holidays PHYSICAL REQUIREMENTS - LINE COOK • 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 frequently lift 10 to 15 lbs.

Responsibilities

Line Cooks are responsible for accurately and efficiently cooking various food items, preparing and portioning products according to established standards, and maintaining sufficient stock levels at their stations. Duties also include ensuring workstation cleanliness, following proper plate presentation, assisting with kitchen setup/breakdown, and adhering to all safety and sanitation regulations.