Line Cook

SLO Brewing Co LLC•San Luis Obispo, CA

About The Position

Role & Responsibilities: · Maintain an intimate knowledge of all menu items, including correct ingredients, recipes for all ingredients and plating. · To maintain general organization and cleanliness of the kitchen in compliance with all health code standards. · Inform Head Chef or MOD when food supplies are needed. · Maintain personal health and sanitation standards (washing hands when using the restroom, etc.). · Create and support an environment of “Teamwork” by helping fellow employees or a guest without a second thought. · Plate and prepare food promptly, working to meet the needs of the guests as conveyed by our floor staff. · Superior attendance and punctuality. · Adhere to organization policies and procedures. · Person and uniforms must be clean and sanitary before beginning work. · Maintain a safe work environment at all times. · Inform Front of house staff about current specials and any limited or “86” items. · Follow all opening and closing procedures. · Report any equipment problems, leaks, etc. to Head Chef, MOD, or general manager. · Maintain security of all kitchen supplies and inventory. Requirements Servsafe Certificate · Has good verbal and written communication skills and demonstrates the ability and capability to work effectively with all employees, vendors, and patrons. · Ability to read, understand, and convert recipes for consistent production. · A minimum of 2 year of experience working on the line as a cook. Must be familiar with a fast paced, large restaurant setting, as well as an establishment that serves alcohol. · Must be Serv-Safe certified and show proof of certification upon hire. · Must have general knowledge of kitchen equipment, usage, and safety practices. Physical Demands: · Must be able to move constantly throughout the work day within a fast-paced environment. · Must be able to cope with the mental and emotional stress of the position. · Must be able to push, pull, move, and/or lift a minimum of 50 pounds. · Must be able to bend twist, squat, kneel, and reach repeatedly throughout the day. Must be able to withstand high temperatures on a constant basis.

Requirements

Servsafe Certificate
Has good verbal and written communication skills and demonstrates the ability and capability to work effectively with all employees, vendors, and patrons.
Ability to read, understand, and convert recipes for consistent production.
A minimum of 2 year of experience working on the line as a cook. Must be familiar with a fast paced, large restaurant setting, as well as an establishment that serves alcohol.
Must be Serv-Safe certified and show proof of certification upon hire.
Must have general knowledge of kitchen equipment, usage, and safety practices.
Must be able to move constantly throughout the work day within a fast-paced environment.
Must be able to cope with the mental and emotional stress of the position.
Must be able to push, pull, move, and/or lift a minimum of 50 pounds.
Must be able to bend twist, squat, kneel, and reach repeatedly throughout the day.
Must be able to withstand high temperatures on a constant basis.

Responsibilities

Maintain an intimate knowledge of all menu items, including correct ingredients, recipes for all ingredients and plating.
Maintain general organization and cleanliness of the kitchen in compliance with all health code standards.
Inform Head Chef or MOD when food supplies are needed.
Maintain personal health and sanitation standards (washing hands when using the restroom, etc.).
Create and support an environment of “Teamwork” by helping fellow employees or a guest without a second thought.
Plate and prepare food promptly, working to meet the needs of the guests as conveyed by our floor staff.
Superior attendance and punctuality.
Adhere to organization policies and procedures.
Person and uniforms must be clean and sanitary before beginning work.
Maintain a safe work environment at all times.
Inform Front of house staff about current specials and any limited or “86” items.
Follow all opening and closing procedures.
Report any equipment problems, leaks, etc. to Head Chef, MOD, or general manager.
Maintain security of all kitchen supplies and inventory.