Job Title : PM Line Cook
Location : Taku, Capitol Hill
Terms : Full Time, 40 - 45 Hours / Weekly
Compensation : $34 to $38 / H
Reviews & Meetings : Weekly with managers
Reports To : Management > Ownership
Summary :
- Taku is seeking a versatile individual to join our team in a unique BOH/FOH role. This position primarily focuses on Back-of-House (BOH) responsibilities while also incorporating Front-of-House (FOH) duties, ensuring a seamless and exceptional dining experience for our guests. The ideal candidate will possess a passion for food, exceptional organizational skills, and the ability to thrive in a fast-paced environment.
Responsibilities :
- Exceptional hospitality
- Back-of-House (BOH):
- Food Preparation: Assist in the preparation of ingredients, cooking, and plating under the guidance of our kitchen team.
- Kitchen Maintenance: Maintain cleanliness and organization in the kitchen area, including washing dishes, sanitizing surfaces, and proper storage of food items.
- Inventory Management: Assist in inventory control by monitoring stock levels, rotating perishable goods, and notifying management of any shortages or discrepancies.
- Compliance: Adhere to all food safety standards and regulations, ensuring a safe and sanitary work environment at all times.
- Support: Provide support to chefs and kitchen staff as needed, including but not limited to chopping vegetables, assembling dishes, and operating kitchen equipment.
- Front-of-House (FOH):
- Customer Service: Greet guests warmly, serve water, assist with seating, and provide attentive service throughout their dining experience.
- Order Taking: Take food and beverage orders accurately, ensuring special requests and dietary restrictions are communicated clearly to the kitchen.
- Table Maintenance: Clear and reset tables efficiently, ensuring a clean and welcoming environment for incoming guests.
- Cash Handling: Process payments accurately and efficiently, handling cash and credit transactions in compliance with company policies.
- Communication: Effectively communicate with both BOH and FOH teams to ensure smooth coordination and timely service.
- Finishing Checklist:
- BOH/Bar Preparation: Ensure all kitchen equipment is operational and properly calibrated. Check inventory levels of essential ingredients and notify management of any shortages. Set up workstations with necessary tools and utensils for efficient food preparation.
- Food Quality Assurance: Inspect the quality and freshness of ingredients before use. Taste-test prepared dishes to ensure they meet Taku's standards for flavor and presentation. Verify that all dishes are plated according to recipe specifications and garnished appropriately.
- Sanitation and Cleanliness: Conduct a thorough inspection of the kitchen area, including surfaces, equipment, and storage areas, to ensure cleanliness and compliance with food safety regulations. Sanitize cooking utensils, cutting boards, and other kitchen tools to prevent cross-contamination. Dispose of any expired or spoiled ingredients and properly manage waste disposal.
- BOH/Bar order guide: Review the order guide to confirm that all necessary ingredients and supplies are in stock for the day's operations. Cross-reference the order guide with current inventory levels to identify any discrepancies or items requiring immediate replenishment. Communicate any special requests or dietary restrictions from guests to the kitchen team for accommodation.
- Communication: Coordinate with FOH staff to ensure smooth transitions between kitchen and dining areas. Communicate any menu changes or specials to FOH staff to inform guests accurately. Address any concerns or issues promptly with management or relevant team members.
- Final Preparations: Double-check the readiness of all dishes before service begins, including reheating, final plating, and garnishing. Prepare any last-minute items or adjustments as needed to accommodate guest preferences or special requests. Ensure that the kitchen is adequately staffed and prepared to handle anticipated service volumes.
This role offers an exciting opportunity to gain experience in both kitchen operations and customer service, making it an ideal position for individuals looking to develop a diverse skill set in the restaurant industry. If you are passionate about food, dedicated to providing exceptional service, and thrive in a collaborative team environment, we encourage you to apply for the BOH/FOH position at Taku.
Requirements :
- Standing/Walking for 8-12 hours
- The ability to lift and manipulate 50 pounds
- Working in Indoor/Outdoor environments which may be hot/cold
- Flexible Schedule - Weekends and Holidays Required
- Knowledge of Department of Health and County Standards for Restaurant Hygiene and Cleanliness
Expectations :
- Lead by Example
- Maintenance of All Standards of Operations
- Work to Reduce Waste & Maximize Efficiency
- Achieve and Maintain Labor Cost Goals
- Maintain and Increase Kitchen Organization and Efficiency
- Train Back of House in System Usage
- Ensure Systems are Being Updated, Implemented, and Used
- Embodiment of Kappo Kitchen Values, Ethics, and Standards
- Ensure a Cohesive and Strong Team Environment
Job Types: Full-time, Part-time
Pay: $34.00 - $38.00 per hour
Expected hours: 40 – 45 per week
Benefits:
- Employee discount
- Flexible schedule
- Health insurance
Schedule:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Evening shift
- Monday to Friday
- Night shift
Supplemental pay types:
Ability to Relocate:
- Seattle, WA 98122: Relocate before starting work (Required)
Work Location: In person