Line Cook - Halifax, Canada - The Lion's Head Tavern
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 fastpaced 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 highpaced environment
- 1year 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
Salary:
$16.00-$17.00 per hour
Schedule:
- 10 hour shift
- 8 hour shift
- Day shift
- Monday to Friday
- Night shift
- Weekends as needed
Supplemental pay types:
- Tips
Experience:
- cooking: 1 year (preferred)
Licence/Certification:
- Food Safe, SafeCheck, Food Handler or equivalent (preferred)
Work Location:
In person
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