Job Description

JOB TITLE: Line Cook

DEPARTMENT: Kitchen

RESPONSIBLE TO: Exe Chef, Head Chef, Senior Sous Chef, Sous Chef, SCP, CDP, Demi CDP

GENERAL PURPOSE:

To contribute to the production of the highest possible food quality in the delegated section at all times. All production is carried out in line with appropriate food portion control, the departmental business plan, and to NZR Group guidelines, and service concepts.

MAIN DUTIES:

CONTRIBUTE TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY IN THE DELEGATED SECTION.

Note: This is not an all inclusive list. Additional duties may be assigned.

Prepares and correctly garnishes all food orders as they are received in accordance with menu specifications, ensuring proper plate presentation. Prepares all kitchen dishes; controls the positioning and rotation of foods and proper plate presentation. Sets up for service by ensuring proper amounts are in place for forecasted covers, special functions and all reservations. Adheres to NZR Group standards of food quality, preparation, recipes, presentation and sets up "mise-en-place" for service. Ensures the proper set-up of each item on menus and ensures their readiness. Works with the Chefs in the kitchen to ensure seasoning, portions, and appearance of food. To ensure that your food cooked in the restaurant kitchen is the standard that the exe chef has set. To carry out any other duties as directed by your senior chef and the exe chef. Ensures that food from all section is delivered on time. Follows proper safety, hygiene, and sanitation practices. Ensures that all potential and real hazards are reported and reduced immediately. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Maintains highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct. Ensures readiness and makes priorities in case of last minute changes to reservations. Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference. Confers closely with the Chef de Partie and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required. Co-ordinates job tasks with staff in own section and help fellow employees to achieve optimum quality. Knows how to follow applicable laws regarding food safety and sanitation. To ensure that in the kitchen Your section is set up for service Your food items have been labelled and dated. Your mise-en-place sheets are done at the end of the night. Your food items are covered and re-stocked at the end of the night. The kitchen is kept clean and tidy at all times.
Job Duties:

Prepare, season and cook food as directed, meeting dietary requirements where required Follow recipes and presentation specifications Operate standard kitchen equipment safely and efficiently Clean and maintain station in practicing good safety and sanitation Maintain inventory and record of food, supplies and equipment Adhere to all sanitation and food production codes
Work Remotely

No
Job Type: Full-time

Pay: $17.20-$21.00 per hour

Benefits:

Discounted or free food
Ability to commute/relocate:

Toronto, ON: reliably commute or plan to relocate before starting work (required)
Experience:

kitchen: 2 years (required)
Work Location: In person