Job Description

Job description

Job Requirements:

Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift Collaborative in a team environment, focused on success of the team not individual Adhere to all recipes and never compromise the quality of LIONS HEAD TAVERN menu and culinary offerings Maintain a sense of urgency and momentum Ability to work under pressure, as part of a team or independently Ability to stay calm under pressure High level of organization and ability to manage varying business volumes and tasks Flexible work style and attitude with a willingness to work as a member of a fast-paced team Practice safe food handling and overall kitchen safety Complete understanding of F.I.F.O. and product yield Support standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency 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 Inventory 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 Maintain and upkeep of all kitchen equipment through adherence daily cleaning procedures and notify Chef of any repairs required Be continually aware of and maintain the highest standards of personal hygiene and dress Attend meetings and training courses as required Report Directly to the Chef and General Manager or Manager on duty in their absence

Qualifications:

Ability to prioritize and stay organized in a high-paced environment 1-year experience in high volume restaurant line environment Excellent interpersonal & problem solving skills Fluency in English both written and verbal Ability to work flexible hours including mornings, days, evenings, nights, weekends and holidays Must be able to carry and lift items weighing 30lbs Must be able to stand and move for extended periods of time to continuously perform essential job functions
Job Types: Full-time, Part-time, Permanent

Pay: From $15.70 per hour

Additional pay:

Tips
Benefits:

Discounted or free food On-site parking Store discount
Schedule:

10 hour shift 8 hour shift Monday to Friday Weekends as needed
Work Location: In person