Line Cook

CRUX FERMENTATION PROJECT LLC • Bend, OR

5h • $19 - $20 • Onsite

About The Position

Crux Fermentation Project is seeking a dedicated and passionate part-time Line Cook to join our dynamic team. As a small, craft-focused kitchen, we take pride in delivering exceptional food and memorable experiences to our guests. We are looking for a team player who is enthusiastic about food preparation and committed to maintaining high standards in a collaborative environment.

Requirements

• Previous experience as a line cook or in a similar culinary role preferred
• Knowledge of food safety and sanitation standards
• Ability to work efficiently in a fast-paced environment
• Strong teamwork and communication skills
• Availability Thursday through Sunday, 4pm to 9pm
• Passion for food and a positive attitude towards learning and growth
• Proof of eligibility to work in the United States
• Drug Free
• Reliable transportation for work
• Ability to work a flexible schedule including evening, weekends, and holidays
• Good knowledge of principles of quantity food preparation, portion control and meal service
• Ability to follow menus and to adjust recipes to apply to quantity cooking
• Good knowledge of proper methods of handling and storing food
• Basic knowledge of most food allergies and what they entail
• Understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in execution
• Knows and complies with restaurant best practices and procedures

Nice To Haves

• Kitchen experience is preferred, but not necessary for the candidate who wants to come in and learn.
• Some experience as a cook performing quantity cooking, preferably with a Brewery-restaurant is a plus
• Food handlers card
• Passion – for the craft beer industry
• Enthusiastic, Energetic & Self-Motivated
• Organized – with excellent time management skills
• Team Player – with strong interpersonal and communication skills
• Interpersonal Skills – ability to actively listen and cooperatively solve problems, relates well to others

Responsibilities

• Prepare ingredients and cook menu items according to Crux Fermentation Project’s recipes and quality standards
• Ensure all food is prepped, cooked, and presented in accordance with established procedures
• Maintain cleanliness and organization of the kitchen, including proper food storage and sanitation practices
• Assist with post-service cleanup and ensure all kitchen areas are left in optimal condition
• Collaborate with team members to ensure smooth kitchen operations and timely service
• Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food items, as well as prepare and portion food products prior to cooking.
• Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service
• Maintain a clean and sanitary workstation area
• Follow proper plate presentation and garnish set up for all dishes.
• Close the kitchen properly and follow the closing checklist for kitchen stations, and assist others in closing the kitchen.
• Prepare daily entrees/items, featuring daily changing menus approved by the kitchen manager.
• Produce delicious, eye-appealing and nutritious food with assistance of station staff. Maintain and ensure utmost safety, sanitation, and presentable cleanliness for your station, work area, and equipment used for preparation, including walk-in coolers and all storage areas.
• Assist in set-up and break down of station. Adhere to the General Job Duties and Kitchen Rules, the Department of Agriculture’s regulations, and the Culinary Teams standards and expectations of food quality, freshness, and presentation.
• Use traditional, made from scratch preparation methods.
• Guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
• Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product.
• Communicate with the Front of the House honestly, accurately, and in a timely manner.
• Meet all timelines for preparation.

Benefits

• Flexible schedules
• Generous tip pool
• Discounts on food, beverages, and swag
• Complimentary pint of some of Oregon’s finest beer at the end of each shift (for those 21 and older)
• Paid vacation/sick leave (PTO)
• 401(K) with employer match vesting day 1

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed