Job Requirements:

- Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift
- Collaborative in a team environment, focused on success of the team not individual
- Adhere to all recipes and never compromise the quality of LIONS HEAD TAVERN menu and culinary offerings
- Maintain a sense of urgency and momentum
- Ability to work under pressure, as part of a team or independently
- Ability to stay calm under pressure
- High level of organization and ability to manage varying business volumes and tasks
- Flexible work style and attitude with a willingness to work as a member of a fast-paced team
- Practice safe food handling and overall kitchen safety
- Complete understanding of F.I.F.O. and product yield
- Support standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency
- Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with health and safety regulations
- Inventory all products that may need to be stocked, pulled, and/or prepped – keep management informed of food quantities and quality in prep, on the line, and in holding
- Communicate effectively between alternate shifts (am and pm) and ensure station is stocked and ready for service for current and incoming shift
- Ensure proper rotation, labelling, and dating of all products
- Ensure all products are prepared, held,



and served at correct temperatures and correct visual appearance
- Accurately complete all orders with uncompromising quality and consistency as per restaurant and Chef specifications
- Complete all food production and prep sheets as well as monitoring daily prep production
- May be assigned to work multiple stations throughout the shift
- Maintain and upkeep of all kitchen equipment through adherence daily cleaning procedures and notify Chef of any repairs required
- Be continually aware of and maintain the highest standards of personal hygiene and dress
- Attend meetings and training courses as required
- Report Directly to the Chef and General Manager or Manager on duty in their absence

Qualifications:

- Ability to prioritize and stay organized in a high-paced setting
- 1-year experience in high volume restaurant line environment
- Excellent interpersonal & problem solving skills
- Fluency in English both written and verbal
- Ability to work flexible hours including mornings, days, evenings, nights, weekends and holidays
- Must be able to carry and lift items weighing 30lbs
- Must be able to stand and move for extended periods of time to continuously perform essential job functions
- Current and valid Food Safety Certification

Job Types: Full-time, Part-time

Pay: $17.00-$18.00 per hour

Experience:

- cooking: 1 year (preferred)

Licence/Certification:

- Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person

📌 Line Cook/Prep Cook (Canada)
🏢 The Lion's Head Tavern
📍 Canada