RED BAY LINE COOK DESCRIPTION

We are one of the few Black-owned coffee Roasters in the country, coffee lovers, foodies, artists, activists, community members, and innovators who love, love, love what we do. We believe that each employee makes a significant contribution to our success, and being open to ideas and continually improving is a fundamental part of how we work.

Under the direction of the Kitchen Coordinator and Store Manager, the Line Cook will plan, organize, coordinate and implement the daily operations and activities of the central kitchen facility; assure timely planning and efficient preparation and serving of delicious foods and a la carte items; maintain the central kitchen facility in an orderly, safe and sanitary condition; inventory, estimate food and supplies quantities;

ESSENTIAL DUTIES AND RESPONSIBILITIES

Responsibilities

• Setting up and stocking stations with all necessary supplies
• Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Wash, cut, slice, grate, mix and assemble food items and ingredients
• Cook menu items in cooperation with the rest of the kitchen/Retail staff
• Prepare and prep menu items and serve to FOH as orders come
• Stock inventory prepare monthly stock counts and Inventory Management Controls
• Order all raw goods, supplies, and materials
• Prep and prepare and package sandwiches, bowls, salads, bake goods, granola
• Adhere to OSHA and Local County Health guidelines and maintain a standard of cleanliness
• Overseeing the delivery of projects and making adjustments as necessary to ensure they are delivered to specifications and high standards
• Plan, organize, coordinate and implement the daily operations and activities of the central kitchen facility
• Organize, coordinate and assist in the preparation of food in sufficient quantities for serving multiple sites and sending out to other sites
• Plan daily, weekly and monthly menu food orders within well established guidelines; review recipes and menus and estimate needed ingredients and time required for the preparation of food
• Other duties as assigned
• Maintain regular attendance.
• Understand and follow oral and written directions.
• Operate and maintain a variety of commercial food services appliances and equipment such as slicers, large mixers, graters, grinder, pack-out machine, knives in a safe and sanitary manner.
• Maintain food service facilities, equipment and utensils in a clean and sanitary condition.
• Order and estimate food quantities of food items for preparation.
• Sanitation practices related to the handling and serving of food.

Qualifications

• 3.5 years Cooking/Baking experience or Back of the House experience preferred
• Able to meet all scheduling commitments
• Able to anticipate needs of others in the kitchen and proactively work to meet those needs
• Strong attention to detail
• Inventory Management and Cost Controls
• ServSafe Certification or other Kitchen Food Management Certification

Work Environment:

• Work Environment: Indoor/Kitchen environment.
• Subject to heat from ovens and cold from freezers.

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.

• Standing for extended periods of time.
• Hearing and speaking to exchange information.
• Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.
• Dexterity of hands and fingers to operate food service equipment.
• Reaching overhead, above shoulders and horizontally.
• Bending at the waist, kneeling or crouching.
• Seeing to monitor food quality and quantity.

We are looking forward to hearing from you.