Line Cook Supervisor

University Students' Council at Western University•London, ON

7d•Onsite

About The Position

As a line cook, you are responsible for ensuring that high-quality, hot food is prepared and served as quickly as possible while maintaining accuracy, consistency, and cleanliness. You must balance speed and quality control to ensure customers have the best experience when they receive their food. Maintaining a calm demeanor, prioritizing tasks, and building items with precision are essential. Key aspects of the job include ensuring your station is well-stocked throughout your shift, following all food safety protocols, keeping a clean and sanitized work area, possessing a working knowledge of menu items and their locations, and knowing how to open and close the kitchen.

Requirements

Minimum of 1 year of experience in a commercial kitchen setting (preferably 2 years)
Not the first job in a restaurant setting
Ability to work a varied schedule, including shifts mostly ranging from 8 am - 10:30 pm, Monday - Friday
Availability for late-night events and weekend catering shifts
Availability during the busy season (September - April 30)
Flexibility to work heavier hours during the eight-month school year (35-44 hours weekly) and lighter hours during the four-month summer season (30-35 hours per week)
Willingness to work heavily in September

Responsibilities

Communicating with coworkers and management in a clear and concise manner
Cooking, baking, frying, and preparing food items according to menu recipes and customer specifications
Completing the daily prep list in your section according to recipe specifications, ensuring product freshness and reducing waste
Maintaining a sense of urgency throughout your shift to be clean, in stock, and ready for business
Setting up and tearing down your station
Maintaining a clean, tidy station for food preparation
Paying close attention to any special dietary requests or modifications
Following recipe specifications and packaging instructions for menu items
Preparing each item in order of priority by listening to the PIVOT (the only person that calls the order)
Handling a knife correctly and confidently
Handling, working with, preparing, and serving a full variety of food items including chicken, pork, beef, milks, cheeses, fruits, citrus-fruits, vegetables, nuts and seeds, dressings, and oils, as well as common food allergens
Properly using commercial restaurant equipment and utensils
Working with hot surfaces, products, items, and equipment
Abiding by the FIFO principle (First In, First Out)
Abiding by WHMIS principles
Reading expiration dates on food
Knowledge of Food Safety Protocols
Consistently auditing your station and all food products to maintain quality control
Adapting to the role of a dish/prep cook when there are no customers
Sweeping the line and changing garbage bins consistently throughout the day
Nightly mopping and scrubbing the floors
Assisting in the dish area as required
Performing duties as assigned by management
Providing supervision and support to part-time student employees