Line Cook

Purpose: The Cook participates in all kitchen activities at Café Joyeux. His objective is to ensure the overall quality of the menu, while adhering to budgetary constraints, hygiene, safety, and overall ensuring the smooth operation of the Café's restaurant service. He is tasked with coordinating the kitchen team's activities in conjunction with the front-ofhouse team, ensuring safety, and developing the professional skills and autonomy of the Joyful Crew members in the restaurant environment. In the Café, he is also responsible for ensuring compliance with hygiene and safety regulations. Professional Environment: He reports hierarchically to the Chef de Cuisine and the General Manager. He is the direct supervisor of the Crew members. Job Conditions: Position based in the Café, with occasional involvement in off-sites catering and special events. The Cook uses resources determined by his hierarchy and those provided by the General Manager. Mission Weighting: Mission Activities Related to the Mission 60% Culinary Production 10% Stock Management 30% Team Management and Development 60% CULINARY PRODUCTION: Participate  in the creation of culinary production in accordance with Café Joyeux's requirements. Preparation of dishes in accordance with the recipe sheets provided by Café Joyeux. Ensures the preparation and elaboration of dishes while adhering to the pre-established recipes with the kitchen team. Organizes production in anticipation of services and according to café hours: breakfast, lunch, and catering. Follow forecast for the week shared by the General Manager. Checks the taste and visual appeal of all preparations and adjusts seasonings. Ensures timely preparation of culinary preparations during service, from ordering to serving in the dining area, and checks the presentation of dishes. Ensures that the display is always attractive to encourage impulse purchases by guests. Knows the entire culinary offer of the day and communicates it to supervisors and team members so they can precisely advise guests. Contributes to updating sales stocks in the system, in agreement with the manager, at the start of each service, to inform the teams in real-time of stock shortages. Participates in organizing and coordinating the work of the team (including Joyeux Team Members) to ensure optimal service, both in terms of quality and adherence to deadlines. Establishes a work organization that is compatible with production and its contingencies. Participates in quality control of production quality and its compliance with hygiene and food safety standards. Participates in ensuring proper use and respect of equipment and materials. Ensures the hygiene and cleanliness of kitchen premises, following DOH protocols for disinfection, cleaning, traceability, temperature, and implements corrective actions following audits. Ensures personal hygiene and cleanliness of the team, following disinfection and cleaning protocols. 10% STOCK MANAGEMENT: Participate in supply and stock management in accordance Café Joyeux's standards. Helps analyze weekly sales of the menu items to make the most optimal product orders. Participates in the forecasting of supplies according to the production made and distributed, strictly respecting Café Joyeux's identity and the seasons. Participates in the organization of storage layout and product rotation (FIFO). Participates in inventory to check the quality and quantities of stocks. 30% TEAM MANAGEMENT AND DEVELOPMENT: Manages, motivates, and develops the skills of the Joyful Crew members. Train Joyful Team Members Supports the integration of new Team Members and trainees. Participates in adapting training actions to culinary skills, safety and hygiene rules, and the needs of each Team Members. Participates in animating the Kitchen Team and the Café in general. Team spirit, develops, and maintains general motivation. Participates in defining priorities and team objectives, helps to develop action plans to create a joyful atmosphere within the Café. Is capable of opening and closing the kitchen.  

Created: 2025-02-25