Description

PART TIME POSITION - FRIDAYS, SATURDAYS AND SUNDAYS & HOLIDAYS

SUMMARY OF POSITION

The Line Cook participates in all kitchen functions related to hot and cold food preparation including reading POS tickets and cooking food to order for customers, working with fellow cooks to ensure ticket times are consistent and food is coordinated, communicating with kitchen staff, maintenance of quality standards, tasting and evaluating food items, assisting with training of kitchen employees (hot, cold, and dishwasher) in methods of cooking, preparation, plate presentation, portion, cost control, sanitation, kitchen organization and cleanliness.

GENERAL DUTIES AND RESPONSIBILITIES

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards as directed by Executive chef and lead line cook
Ensure cleanliness of all kitchen areas, storage areas, walk in, freezer are maintained
Assist in ensuring sanitation and cleanliness of kitchen line, oyster bar and walk-in are maintained;
Assist in making sure kitchen is properly opened and closed down and kitchen opening/ breakdown checklists are followed;
Check and maintain proper food holding and refrigeration temperature control points; alert management immediately if temperatures are out of range
Ensure prep lists, par sheets and inventory counts are accurate and followed as directed by executive chef, ensure kitchen opening and closing checklists are completed daily
Communicate low stock/86s to management immediately
Ensure stations are adequately stocked for the days service and prep is prioritized as directed by Executive Chef
Check proper upkeep of all equipment for both function and safety; communicate anything needing attention to the manager;
Fill in where needed to ensure guest service standards are met and operations remain efficient;
Keep busy during slow periods, be proactive and ask management for cleaning projects and prep projects that need to be completed;
Ensure that all chemical spray bottles are properly labeled and that products are being used according to manufacturer’s instructions;
Ensure that kitchen reach ins are kept organized, FIFO’d and all kitchen areas are kept tidy and organized; all food items are properly labeled and dated;
Make sure the walk-in is swept and mopped nightly and food is properly stored according to FIFO and food handling regulations
Prepare tasty, nourishing staff meals that people look forward to eating as directed by Executive Chef
Sweep and mop kitchen and walk in floors at the end of every shift and during service as necessary
Other duties as assigned

GOALS

Deliver consistently excellent and tasty food that makes customers happy to be here and return using local, seasonal and sustainably-produced products adhering to Seafood Watch standards.
Foster teamwork and a sense of camaraderie; maintain a happy, comfortable, respectful, cooperative and collaborative workplace.
Familiar with all kitchen work stations, including the shucking station, and able to work any station at a moment’s notice
Learn, model, and convey Hog Island Values and Guiding Principles in the daily work environment.

Requirements

SKILLS AND EXPERIENCE

Minimum of three (2) years of kitchen experience, including experience working in a bilingual (English/Spanish) environment preferred.;
Ability to work under pressure and deal with stressful situations during busy periods;
Ability to work as a team player and flex according to the needs of the business
Ability to communicate clearly and respectfully with staff and management in English and Spanish;
Must be consistently proactive, punctual, organized, efficient, solution oriented, and positive;
Familiarity with Kitchen SOPs and safety practices;
Ability to obtain and maintain any required certifications for the role in accordance with company policy and local regulations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Employee is regularly required to talk and hear.
Employee regularly stands for long periods of time.
Employee is frequently required to walk, bend, stoop, reach, and use hands to grasp, handle and feel with delicate dexterity.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Regularly requires working taste buds with the ability to smell, taste, recognize, and discern the subtle differences of ingredients and flavors.
Regularly requires the ability to lift products and supplies, up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

The noise level is high, typical of a restaurant environment and workspace is shared with other staff and customers.
The work environment is fast paced and frequently changing; interruptions are considered normal. • Moderate exposure to physical risks such as operating dangerous equipment, sharp knives, or working with sanitization chemicals.
Constant exposure to possible food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy.
Constant exposure to unusual elements such as extreme temperatures both hot and cold, wet floors, open gas flame, fumes, smoke, grease, and strong odors.
Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here.

PLEASE NOTE: This job description is intended to convey information essential to understanding the scope of the Line Cook position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position.

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