Campo Line Cook - PM shift
Position Overview
Rooted in History, Planting Seeds for the Future - Los Poblanos is a family-owned and managed business located on a historic farm estate with historically significant architecture, organic farming and a dynamic mix of businesses that support its mission. Hospitality, good design, and sustainability are the threads that tie all the businesses together, including boutique lodging, private events, a field-to-fork restaurant, retail and production of our own branded lavender body products, artisan food products and distilled spirits. While still run by a small, dedicated team of managers and directors, Los Poblanos is well poised to become an internationally recognized brand and destination place.
You are the cooks responsible for executing à la minute service for the line. You maintain a particular station on the line with its respective duties. You cook and plate food according to the Chef’s particular preferences in seasoning and method. You work as a team to provide a unique dining experience for our guests.
Postion Type: Full-time, Non-exempt, PM Shift
Duties & Responsibilities
- Be on time and ready to work.
- Set up the kitchen space daily.
- Ensure Sani-buckets are set up and maintained throughout the shift and changed before service.
- Work clean.
- Upon first arrival check prep list to see what final mise en place is required for shift.
- Clean workstations before and after shift, and prior to starting work.
- Set up of station in a timely manner to be ready 30 minutes before service.
- Finish any last minute tasks like picking herbs during this time and be ready for mise en place and station review by Supervisor. This will include any specials, plating, and tasting of food on the station.
- Once reviewed and approved service can begin.
- Prepare all dishes to the Chef’s specifications and seasoning preference.
- Taste everything you make before it gets to the plate.
- Any mise en place that is suitable for use the following shift must be shaken down and consolidated with the label and date it was made, and then placed in the appropriate location to be used first.
- The prep list for the following day must be filled out and reviewed by the Lead Sous.
- Clean all equipment and hoods at end of shift
- Check out with AM/PM Sous before you may leave.
- Staff Meal
Essential Job Functions
- Clean food preparation areas, facilities, or equipment.
- Inspect facilities, equipment or supplies to ensure conformance to standards.
- Prepare foods for cooking or serving.
- Cut cooked or raw foods.
- Measure ingredients.
- Mix ingredients.
- Cook foods.
- Check quality of foods or supplies.
- Arrange food for serving.
- Serve food or beverages.
- Assist chefs or caterers with food or drink preparation.
Requirements
- The ideal candidate must possess experience in a kitchen environment with a farm to fork background.
- Knowledge to execute service at a high level.
- Own and maintain appropriate knives for the job.
- Organized with an attention to detail, being self-motivated and able to work in a team environment.
- Exhibit strong verbal and written communication skills, and consistently demonstrating the desire to be consistent.
- Able to work in a high stress environment.
- Must be able sit, stand, bend, squat, reach and walk 8 to 10 hours a day.
- Able to grasp, lift, carry. Must be able to lift 50 lbs. in short intervals throughout the day.
- Must be willing and have the ability to work a varied schedule to include evenings, weekends, and holidays.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.