Line Cook

Essential Duties & Responsibilities:

All day-to-day operations of the kitchen including food manufacturing, food quality standards, arranging for purchases from vendors and suppliers, kitchen and storage organization and cleanliness Manage the kitchen, including setting up and breaking down of each station, ensuring cleanliness and order, maintaining an organized work environment, and resolving any food related issues. Closing down the kitchen, ensuring that all closing procedures are completed by the kitchen team and that the kitchen equipment is cleaned and maintained to the highest standards. Training and developing the new kitchen team members while creating a work environment that promotes teamwork and mutual respect. Assisting with food production, ensuring the kitchen, team and each station are operation ready at all times during standard operating hours. Assist the General Manager with managing the food budget by controlling ingredient consumption through the usage of correct measuring cups and sticking to the documented recipes. Ensuring all food items are appropriately dated, labeled and rotated and all expired products are appropriately disposed of and documented on the waste sheet. Receiving of deliveries from vendors, including checking the produce, putting produce away in the appropriate containers and location and notifying GM of issues or needed credits if/when applicable. Enforcing maintenance and cleaning routines for all equipment and the entire kitchen. Work with the front of house staff to ensure that they are informed of dish quantities, new dishes and support the team in ensuring that the overall dining experience is positive and memorable for guests. Enforcing the restaurants policies and procedures as it relates to the kitchen, and other activities important to the operation of a restaurant, including those customarily associated with the position of a lead line position within the food and beverage industry. Establish and maintain positive relationships/rapport with all customer and vendors. Expected to work a minimum of 5 days per week but potential to work 6 days per week for large events or holiday weekends. Other duties as determined necessary by the Company.

Job Types:

Full-time, Part-time, Seasonal Pay:

$20.00 - $26.00 per hour Expected hours: 30.0 - 40.0 per week

Benefits:

401(k) 401(k) matching Employee discount Flexible schedule People with a criminal record are encouraged to apply Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to

Commute:

Bay Harbor, MI 49770 (Required) Ability to

Relocate:

Bay Harbor, MI 49770: Relocate before starting work (Required)

Work Location:

In person