Hinterland Lead Line/Chef's Kitchen Line

Job Description

Description:

An organization’s personnel is its most critical and important asset. In the same way that Hinterland is dedicated to delivering an exceptional and exciting journey and experience in craft brewed beer and dining, Hinterland is also committed to employing a team of highly skilled, knowledgeable, upstanding, ethical staff. Hinterland is committed to delivering the highest level of service in all aspects of its operation. It is critical to Hinterland’s success that each team member know, understand and are able to execute their role and responsibility at a high level in all facets of operation.

Reports to: Executive Sous Chef of Chef’s Kitchen

Lead Line/Chef’s Kitchen Line? job duties, role and responsibilities:

Exhibits leadership qualities and a strong drive to learn and grow

Cross trained in all stations of Beer Hall fast casual line, understands and maintains a standard that goes above and beyond expectations

Conducts oneself in a manner of professionalism and respect with a passion and love of food

Flexible in taking on new opportunities with a willingness to grow and maintain a standard of cleanliness and sanitation that is becoming of an open kitchen

Willingness to help where needed, especially the dish line at the end of a long day to set a strong example for up and coming cooks

Ability to run expo line and execute opening/ closing dutiesRequirements:

Tools & Technology

Commercial use:

* blenders, grinders, slicers

* broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers

* cutlery (boning knives, chefs' knives, paring knives)

* ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)

Cutting machinery

Domestic knives (cimeter knives, filet knives, utility knives)

Slicing machinery

Food safety labeling systems

Supply management software

Personal computers

Point of sale terminal

Menu planning software

Inventory management software

Recipe cost control software

Point-of-sale software

Spreadsheet software (Microsoft Excel)

Minimum Qualifications

Positive, can-do attitude and willing customer service approach

Two or more years of experience in kitchen preparation and cooking

At least 6 months experience in a similar capacity

Able to communicate effectively with managers and kitchen personnel

Able to reach, bend, stoop and frequently lift up to 40 pounds

Able to work in a standing position for long periods of time (up to 9 hours)

This policy/procedure is a guideline to be followed with reason and discretion. This policy/procedure is subject to change. Any change to this policy/procedure is subject to and requires management approval prior to implementation. Any change to this policy/procedure requires written notification to the entire Hinterland team prior to implementation.