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
• Current and valid Food Safety Certification

Job Types: Full-time, Part-time

Pay: $16.00-$17.00 per hour

Additional pay:

• Tips

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Monday to Friday
• Night shift
• Weekends as needed

Experience:

• cooking: 1 year (preferred)

Licence/Certification:

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

Work Location: In person