6 meilleures offres (kitchen manager, komoka, on) (à pourvoir)

Line Cook Supervisor
University Students' Council at Western University —London, ON
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il y a 12 jours
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Firerock Golf Club —Komoka, ON
- De 21 $ à 23 $ de l’heure
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il y a 11 jours
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The Morrissey House —London, ON
- De 21,00 $ à 24,21 $ de l’heure
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- Heures d'arrivée et de départ flexibles
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il y a 14 jours
Lead Line Cook
The Morrissey House —London, ON
- De 17,20 $ à 27,22 $ de l’heure
- Temps partiel
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- Gestion des stocks
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Jack Astor's —London, ON
- À partir de 20 $ de l’heure
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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : kitchen manager (komoka, on)

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Line Cook Supervisor

University Students' Council at Western University
London, ON

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Détails du poste

Temps plein
43 000 $ par an
Il y a 12 jours

Profil recherché

Systèmes d'information sur les matières dangereuses utilisées au travail
Sécurité alimentaire
Travail en cuisine

Description complète du poste

About University Students' Council at Western University

The University Students' Council (USC) is an organization led by students to serve the undergraduate population of Western University. In addition to being one of the largest student governments in Canada, the USC is an multi-million dollar not-for-profit that works every day to create, support, and enhance the student experience on campus.

We advocate for student concerns, run the clubs system and other student services, organize hundreds of events, serve some of the best food on campus at The Spoke and The Wave, offer employment and leadership opportunities, and so much more.

Everything we do is by students, for students, because we believe that students have the power to change the world.

JOB DESCRIPTION

Position Title: Line Cook Supervisor

Department: Hospitality Services - The Wave

Supervisor: Wave Kitchen Manager

Remuneration: $43,000/yr

Employment Type: Full-Time, Permanent, In-Person

JOB SUMMARY

As a line cook you are responsible for making sure that high quality, hot food flows as fast as possible out of the kitchen while maintaining accuracy, consistency and cleanliness. You must balance speed and quality control to ensure our customers have the best experience when they receive their food. You must maintain a calm demeanor and remember to prioritize and build items with precision. Ensuring that your station is well stocked throughout your shift, following all food safety protocols, keeping a clean and sanitized work area, maintaining a working knowledge of menu items and their location in the kitchen, and knowing how to open and close the kitchen are all vital pieces of your job.

DUTIES AND RESPONSIBILITIES

Communicating with coworkers and management in a clear and concise manner
Cooking, baking, frying, preparing food items according to our menu recipes and customer specifications.
Completing daily prep list in your section according to recipe specifications and ensuring product freshness and reducing waste in the kitchen
Maintain a sense of urgency throughout your shift to be clean, in stock and ready for business
Set up and tear down of your station
Maintain a clean, tidy station with which to prepare food on
Pay close attention to any special dietary requests or modifications
Follow recipe specifications and packaging instructions for menu items.
Prepare each item in order of priority by listening to the PIVOT (the only person that calls the order)
Handle a knife correctly and confidently
Handle, work with, prepare and serve a full variety of food as is expected in a commercial setting such as chicken, pork, beef, milks, cheeses, fruits, citrus-fruits, vegetables, nuts and seeds, dressings and oils as well as common food allergens
Properly use commercial restaurant equipment and utensils
Work with hot surfaces, hot products, hot items, hot equipment
Abide by the FIFO principle (First In, First Out)
Abide by WHMIS principles
Read expiration dates on food
Knowledge of Food Safety Protocols
Consistently audit your station and all food products to maintain quality control
Adapt the role of a dish/prep when there are no customers
Sweep the line and change garbage's consistently throughout the day
Nightly mopping and scrubbing the floors
Assist in the dish area as required
Duties as assigned by management

Part-time student employees report to our full-time line cooks. Wave line cooks will provide supervision and support to our part-time student employees.

EXPERIENCE

Looking for a minimum of 1 year (preferably 2 years) experience in a commercial kitchen setting. We are willing to train, but based on the job requirements we require that this is not your first job in a restaurant setting.

WORKING CONDITIONS

The Wave restaurant is open Monday to Friday 11am - 9PM. We require our cooks to work a varied schedule and shifts mostly range from 8am - 10:30 PM, Mon - Fri.
Outside of those hours we do book events and caterings late night and on weekends that will require availability and some scheduled shifts.
The Wave is seasonal and our busy season is September - April 30.
In addition we close for two weeks over the winter holiday closure and only open for the lunch hours, 11am -2pm currently, May - Aug. Hours will be heavier during the eight month school year and lighter in the four month summer. Line cooks can expect hours in the range of 35-44 hours weekly in the school year and 30-35 hours per week in the summer season.
September is a critical month for us and we lean on our full-time cooks heavily during this month.

BENEFITS

Dental care
Extended health care
Wellness benefit
RRSP matching
Paid time off
Vision care
Discounted or free food

#LI-DNI

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