Line Cook

Description

Line Cook

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.

Key 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

Skills and Qualifications:

- 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

Crux Fermentation Project offers a vibrant work environment that values creativity, teamwork, and professional development. Enjoy flexible schedules, a generous tip pool, discounts on food, beverages, and swag, and a complimentary pint of some of Oregon’s finest beer at the end of each shift (for those 21 and older). Join us and be part of a team that celebrates craft, community, and quality.

OTHER BENEFITS

• Paid vacation/sick leave (PTO)
• 401(K) with employer match vesting day 1

Requirements

DUTIES AND FUNCTIONS FOR LINE COOK (Performed with or without reasonable accommodation)

• Line Cooks accurately and efficiently cook meats, fish, vegetables, soups, and other hot food items, as well as prepare and portion food products prior to cooking.

• Complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service

• Maintains a clean and sanitary workstation area

• Follows proper plate presentation and garnish set up for all dishes.

• Closes the kitchen properly and follows 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.

QUALIFICATIONS - LINE COOK

• 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

• 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

• Ability to work in a fast-paced environment

EDUCATION & EXPERIENCE - LINE COOK

• 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

JOB REQUIREMENTS - LINE COOK

• 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

PHYSICAL REQUIREMENTS - LINE COOK

• Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently

• Must be able to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces on an occasional basis

• While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat)

• Must be able to work in hot, cold, and wet environments

• Must be able to frequently lift 10 to 15 lbs.