Summary:

The role of the Line Cook is to ensure the success and needs are met for the other cook positions, ensuring product aligns with okta farm & kitchen s standards and vision, while also ensuring alignment with labor and COGS goals. This role will support training and coaching of staff as it relates to technique, productivity, teamwork, consistency and attention to detail. Must work closely with the leadership team in promoting the company's culture, mission, and philosophy.

Essential Duties and Responsibilities:

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Ensure dishes present the highest quality; garnish and expedite flow service Always practice safe and sanitary food practices, adhering to all safety, hygiene, and health protocolsAssisting the Executive Chef and Sous chef in execution of menu items, documentation of recipes, and streamlining dishes as it relates to their stationReinforcing and following all standard operating proceduresMonitoring portion and waste controlAssisting with the maintenance of kitchen, food safety, and quality standardsCollaborate with Sous chef in providing honest and supportive feedback to staffCommunicate any relevant information as it pertains to recap of service, including performance and capacity concerns, ensuring accountability on all fronts Work with team on daily production needs, helping with prep as needed; check out staff at the end of their shiftManagement of inventory to assist in purchasing of food, dry good, chemicals, etc.; Communicates ordering and inventory needs dailyReceives product and ensures that quality and product received is up to specifications; follows proper protocol for product returns

Qualification Requirements:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Detail-oriented and able to meet high standardsAbility to apply concepts of math including, addition, subtraction, multiplication, division, using whole numbers, common fractions, and decimals. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manualsVigilant of operational hazards and ability to follow safety protocol Excellent time management skillsStrong communication skills and ability to work with and communicate to a variety of people and rolesProficiency in Microsoft Excel and Word, email, google docs; familiarity with documentation and reportingMaintains excellent guest interactionsAgile and flexible; Ability to adapt to regularly shifting prioritiesAbility to step in and lead a delegated project or task as neededEducation and/or

Experience:

Education required: HS/GED, culinary preferredYears of experience: 2 related experience in the hospitality or service industryProficient experience working all stations within a kitchen with emphasis on higher end or specialized professional experienceOregon food handlers card

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to continuously move, regularly kneeling, bending, lifting, pushing, pulling, carrying, twisting, eye, hand motion, and moving at least 50 lbs. Must also be able to stand and walk for an entire shift and perform repetitive motions.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate and occasionally heavy noise as would be expected in a restaurant production kitchen.