Line Cook

Pub Line Cook

We have a great team and are looking for someone to join the Crux family as a line cooks at our pub.

Become a champion of craft beer culture by joining a fun team environment at one of the busiest breweries in all of Central Oregon.

As a Line Cook your main duties will be to prepare food before and after cooking with regards to the standards and recipes of Crux. You will need to make sure that everything is in order from the prepping of food up to the clean up after cooking.

Compensation includes:

• Generous tip pool
• Discount on food, beverages, and swag
• Enjoy a free pint of some of the best beer in Oregon at the end of each work day (for those 21 and older)
• Flexible schedules
• Paid vacation/sick time (PTO)
• 401(K) with employer match vesting day 1

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 Agricultures 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

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.