OVERVIEW

The Line Cook at CKTL & CO. is an important role in the culinary department. The Line Cook is responsible for the execution of all food menu items in an accurate and efficient manner. The Line Cook plays a key role in ensuring that the business consistently delivers high-quality food products, as well as working cohesively with the culinary team to always support the successful execution of the food menu.

EDUCATION AND JOB REQUIREMENTS

· Minimum of 2 years culinary experience in a full-service restaurant
· Culinary degree or diploma considered an asset but not required
· Food Safety Course and W.H.M.I.S. training
· Ability to work flexible hours including mornings, days, evenings, nights, weekends, and holidays, based on business needs
· Must be able to carry and lift items weighing at least 25 lbs, must be able to stoop and bend.
· Must be able to stand and move for extended periods of time to continuously perform essential job functions.
Job Types: Full-time, Permanent
Pay: $19.00 per hour
Expected hours: 20 – 40 per week

Benefits:

• Discounted or free food
• Flexible schedule
• Store discount

Licence/Certification:

• Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In perso

LINE COOK KEY ROLES

· Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift while working collaboratively with the culinary team.
· Ensure every guest receives the CKTL & CO. food experience and leaves eager to return.
· Recipe adherence and menu production management
· Inventory management conducted through accurately handling all ingredients
· Operation systems adherence for execution, organization, and cleanliness
· Reports directly into the Executive Chef and Sous Chef

LINE COOK DETAILED RESPONSIBILITIES

• Attends daily shift briefing with culinary team to receive updates on product, inventory, projected shift sales, and upcoming events and promotions
• Manages food quality, portion control and plate presentation through 100% recipe adherence
• Liaison with supplier delivery employees to ensure accuracy of delivery and invoice while ensuring product quality meets standards
• Maintain and contribute to cleanliness, organization, timing, uniform, grooming, production, food quality, and consistency through completion of operational checklists.
• Compliant with all safe food handling, health & safety, and WHIMIS requirements
• Practice safe food handling and overall kitchen safety
• Complete understanding of F.I.F.O. and product yield
• Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with health and safety regulations
• Keep inventory of all products that may need to be stocked, pulled, and/or prepped – keep management informed of food quantities and quality in prep, on the line, and in holding
• Communicate effectively between alternate shifts (am and pm) and ensure station is stocked and ready for service for current and incoming shift
• Ensure proper rotation, labelling, and dating of all products
• Ensure all products are prepared, held, and served at correct temperatures and correct visual appearance
• Accurately complete all orders with uncompromising quality and consistency as per restaurant and Chef specifications
• Complete all food production and prep sheets as well as monitoring daily prep production
• May be assigned to work multiple stations throughout the shift