Heart of House - Brewpub Line Cook

Heart Of House - Brewpub Line Cook

Karl Strauss is actively interviewing for Full-Time and Part-Time openings as a Brewpub Line Cook. Come be part of a fast-growing, supportive, team-focused, and beer-loving environment! Our company culture is vital to who we are, and we believe a strong culture starts with our people. Our culture is rooted in our values and expressed in the support and care of our teams. We look for authentic, collaborative, and diverse team members who align with our values and enjoy working towards our purpose: making people happy one Karl Strauss beer at a time.

Compensation: Hourly Rate: $26-31/hour (including tip wage)

Position Summary

Our Brewpub Line Cooks are part of our Heart of House team, and a crucial part of our service model. The Heart of House team works closely with our Front of House team to create an environment of great hospitality and enthusiasm for guests within the Brewpubs. The role of the Brewpub Line Cook is to cook and plate high-quality food for guests by following the Company's pre-established recipe specifications and procedures.

Key Responsibilities:

• Works stations on the line such as: fry, sauté, pantry, expo, and grill.
• Ensures all food meets the specifications by performing quality checks, adding garnishes, and checking plates before presenting food to guests.
• Effectively manages tickets using Double-Line System for food expediting to ensure all plates are delivered in a timely fashion.
• Exhibits a professional demeanor, while working with passion and integrity.
• Assists teammates as needed and follows the directives of the management team.
• Adheres to all food-related safety practices set forth by Company, state, and federal regulations and standards.
• Assists in the cleaning and maintenance of the kitchen area and equipment.

Necessary Knowledge, Skills, and Abilities

• High School diploma or equivalent educational certificate.
• Flexibility to work a minimum of three shifts per week.
• Capable of working in a high-volume, fast-paced setting.
• Must be knowledgeable in safe food handling practices and operation of kitchen equipment.
• Ability to understand and read recipes/plating specifications.
• Ability to perform basic weights and measurements and unit conversions.
• Ability to conduct various kitchen skills such as prep, sauté, and broil.
• Advanced knife and cutting skills.

Physical Demands

Heavy work: Team member typically shares workstation with others in similar positions. Time spent conducting sedentary work is less than 25%. Requires walking and/or standing for more than 75% of the workday. Lifting 100 pounds maximum with frequent lifting and/or carrying of objects weighing up to 50 pounds.