Mid-Shift Line Cook

Job Description:

JOB SUMMARY:
The Mid Shift Line Cook at Piper’s Restaurant and Patio is a new key operational role, responsible for maintaining impeccable standards in culinary operations. The mid shift line cook must demonstrate strong independent, and team based working skills. Prioritize cleanliness and hygiene, ensuring a pristine kitchen environment. Effective communication is essential for collaboration with other kitchen staff and seamless service execution. A profound passion for the culinary arts should drive creativity and excellence in menu development, execution, and preparation of service items outlined in the prep list and standardized recipes.

Requirements

• Red Seal Certification (not required but is an asset)
• 3 – 4 years minimum industry experience
• Food Safety Certification
• Responsible Beverage Certification (not required but is an asset)
• Strong Communication and Leadership Traits
• Reliable Transportation
• Strong Work Ethic and passion for the culinary Arts

F&B Expectations

• Know your shift – be self-sufficient in determining when you are working using our online scheduling app “sling”
• Arrive on time for shift, ready to work with all necessary tools of your trade
• Read/know Glasgow Hills Employee Handbook
• Read individual job description – know what you will be evaluated on
• Adhere to all Glasgow Hills Policies & Procedure (ex. Uniform, Appearance,
• Responsible Alcohol Service, Food safety etc.)
• Turn off cell phones when working (text/call only on break)
• Rotate Breaks to insure appropriate coverage
• Keep shift change requests to a minimum (only in emergencies) and with reasonable notice
• If, for any reason, unable to makeshift call your manager directly (no texts or emails)
• Positive, cooperative attitude towards all staff members and guests
• Have a High Attention to detail (standards, quality)
• Have a high degree of communication and respect towards other employees
• Look for ways to go “above and beyond” and recognize/support others doing so
• Positive/ supportive communication towards Guests
• Pass any negative comments from Guests to Manager only
• Pass any perceived performance issues brought to your manager’s attention only
• Be eager to learn and to be mentor with new culinary techniques, cooking methods, service practices and standards, and various service styles i.e., buffet, a la carte, tournaments stations etc.
• Have Reliable Transportation to and from work
• Information regarding compensation (Tips & Wages) are not to be discussed with other employees with exception to F&B Manger and Glasgow Hills Financial Controller if question and/or concerns arise

Key Responsibilities

• Must be dedicated to exceptional external and internal guest service.
• Cleanliness is of most importance.
• Lead by example
• Follow outlined cleaning procedures and schedules (daily/bi-weekly/monthly)
• Learn and practice culinary skills leading to performance excellence.
• Maintain a level of food preparation consistent with business levels and leadership direction.
• Be able to perform assigned task and food preparations in a timely manner.
• Maintain professional communication with all employees and management.
• Work and deliver agreed standards in a fast-paced environment.

In Coordination with the Executive Chef & Kitchen Supervisor:

• Maintain Kitchen Policy and procedures in terms of Food SafetyMaintain Cleanliness
• Follow outlines procedures on a daily/bi-weekly/monthly basis
• Cleaning, Open & Closing duties, Preparing food & food requisition forms
• Fill out Fridge Temperature and Dishwasher Ph levels Daily
• Prepare serve and store foods concurrent to Provincial Health and Safety Standards.
• Receive Food Orders
• Check Invoice vs product to ensure that the correct product and quantity are received
• If there is an error, please inform executive Chef and/or Kitchen Supervisor of such error
• Rotate and properly store product in the respective areas assign for the product
• Maintain an organized fridge and freezer
• Place order invoice in its respective receptacle for processing
• Food Service responsibilities
• Ensure that the “Line” is fully stocked and ready for lunch service, assist prep cook(s) with prep if needed
• Be able to run a lunch service until night shift arrives
• Ensure that your assigned workstation is fully stocked and prepped for service
• Maintain proper communication with Executive Chef and/or Kitchen Supervisor, and FOH Leader throughout service
• Always maintain a clean and sanitized workstation
• Communicate Food Order needs on BOH Food Requestion form
• Communicate Food Shortages to all FOH Members in a timely manner
• Between rushes re stock and prepare food items that are needed.
• Adhere to standardized recipes provided by the Executive Chef
• After lunch move to night preparation needs for product that is needed
• Ensure that all fridges and freezers in our downstairs areas are rotated, organized and clean.
• During Weddings / Tournaments / Events Assist in the operation of the “Wandering Piper” Pop up kitchen.
• Ensuring that the same standards of service are upheld as in the main restaurant
• Must comply with all standard operating procedures and policies of Glasgow Hills
• Perform other related duties assigned by the management team.
• All Employees are expected to stay until the end of their scheduled shift to ensure that the cleanliness of the BOH area is maintained.
• If your shift time has expired but cleaning of the BOH area needs to be completed, overtime can be granted by the Executive Chef and/or Kitchen Supervisor to ensure the cleanliness of the BOH area is maintained to the highest degree
• Be yourself, have fun, and strive to make Glasgow Hills a better place every day you come to work

Tagged as: 63200