Job Description

Cooks/ Back of House Team

The role of the Cooks or Back of House Team is to ensure the highest quality of food and presentation that we can produce. We want to make sure that every plate we send out of our kitchens looks tasty, and is properly plated, both to ensure that the food we send out looks the same at the table as it does leaving the kitchen, and to ensure that we prepare every food safely. This includes keeping a tidy workspace, moving with purpose and clearly communicating to the rest of the team things that we need or will need to serve our guests better.

Position Title: Kitchen Prep

Reports to: KM/GM

Overview In a prep role, your main responsibility is ensuring that prep lists are followed to ensure there is enough food for each meal service. At the beginning of your shift you will review the prep list for your area with the KM/AKM. You will review the time and tools needed to complete your work. You will also be asked to support the line during peak meal periods to ensure the best possible guest service. Major Responsibilities and Accountabilities Daily o Clean uniform and personal hygiene o Proper hand washing practices o Clean and well maintained workplace o Understanding the use and maintenance of kitchen equipment o Knife skills o Use of standard recipes, knowledge of cooling and heating procedures o Recipe location and use o FIFO and proper organization, rotation and batching of the food storage. o Opening checklist completion and equipment firing schedule o Product labeling and rotation o Understanding shelf life of all items o Prep list understanding and execution o Prioritization of work and communication to KM and fellow staff o Proper understanding of batch sizes o Use of basic cooking procedures to execute recipes o Proper shut down of your station, including cleanliness Other duties can include: o Receiving and putting deliveries away o Cleaning, rotating and organizing food storage areas o Assisting in inventory organization o Supporting line positions during meal periods o Checking temperatures of equipment and food o Report to KM/AKM any R&M issues.

Position Title: Kitchen Line Roles

Reports to: KM/AKM

Overview In a line role, your main responsibility is to work as a team to deliver perfect food, to standard, to our guests. You will begin your shift by checking in with the KM/AKM to review your station and ensure its readiness for service. Major Responsibilities and Accountabilities Daily o Clean uniform and personal hygiene o Proper hand washing practices o Clean and well maintained workplace, line sweep o Understanding the use and maintenance of kitchen equipment o Understanding temperature of cooking and cooling o Knife skills o Recipe location and use, 100% accuracy o FIFO and proper organization, rotation and batching of the food storage areas o Stocking and replenishing display areas and counters o Prioritization of work and communication to KM and fellow staff o Ability to multitask, speed of execution and attention to detail o Use of basic cooking procedures to execute recipes o Food quality of items before plating to guest o Understanding of printer use, menu terms and timing o Stocking and filling up your station o Proper shut down of your station, including cleanliness o Undertaking label and price checking of goods / products when instructed by management. o Working within the company's health & safety policies and practices and report any hazards or incidences immediately. o Ensuring that the work area is clean, tidy and free from hazards. o Reporting all unsafe equipment and hazards to management. o Taking regular temperatures of key equipment o May open and secure kitchen and dining facilities U B I H L A 5 E S U O H T fish & chips Bill Flow, prioritization and communication o How the bills work o How to read the bills o How to prioritize bills and building times o Line key terminology o Plate ware and take out o Selling a bill procedure Specific details for the following stations: Fryer/Fish o Oil temperature o Organizing different products, cooking times and transfer of flavours o Knowledge of oil breakdown, oil cleaning and rotation o Seasoning and transfer bowls Grill/Main o Cross contamination and organizing grill o Grill marks o Hot spots o Timing and doneness Pantry o Inspection of fresh greens, knowledge of quality o Importance of chilled plates o Cleaning and sanitizing of tools o Use of scale or measuring utensils o Importance of mixing salad dressing and plating Dishwasher/Prep o Safety, sanitation and cleanliness standards o Complete weekly maintenance duties o Communication to fellow staff members o Support stocking of equipment to prep and line areas when required o Assist in receiving and putting away orders o Pre-soaking procedures and station set up for smooth workflow o Pots and pan cleaning procedures o Dish machine set up and use o Garbage can areas, removal and storage o Sweeping and mopping o Washroom cleaning o Cleans kitchen area equipment and utensils such as ovens, hoods, mixer, pots and pans o Floor cleanliness U B I H L A 6 E S U O H T fish & chips Expo o Communication with all stations o Communication with cashier and FOH Manager o Maintain bill times o Ensure ticket co-ordination to ensure temperature, quality and timing o Knowledge of all menu items o Knowledge of Service procedures, group service, catering and takeout o 100% recipe adherence o Knowledge of all stations cooking times Requirements o Presentable, neat appearance and Safety shoes. o Good personal hygiene. o Flexible working hours, evenings, weekends, statutory holidays. o Food handling certification (asset). o High School Diploma preferred. o Experience in the relevant field is an asset. o Good Communication skills. o Good team working skills. o Ability to work under pressure. o Ability to work unsupervised. o Positive attitude. o Experience in kitchen duties. o Excellent customer service skills. o High level of food hygiene. o Experience in a similar environment preferred. o Ability to work within a fast-paced environment on a regular basis. o Excellent attention to detail and proven creativity. o Good verbal and written communication skills. o Able to maintain composure in high-pressure situations. o Good communication skills and good understanding of safety precautions. o Ability to work both in and out doors; must be able to stand/walk for 100% of the work day; must be able to lift and carry up to 20 lbs. Must be able to bend, stoop, reach, and balance frequently throughout the work day.

Job Types: Full-time, Part-time

Pay: $17.20-$25.00 per hour

Benefits:

Casual dress Discounted or free food Store discount
Education:

Secondary School (preferred)
Work Location: In person