Hinterland Brewery
Hinterland Lead Line/Chef's Kitchen Line
Hinterland Brewery, Green Bay, Wisconsin, United States, 54311
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 duties
Requirements Tools & Technology
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)
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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 duties
Requirements Tools & Technology
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)
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