Line Cook (The Smoking Camel)

THE SMOKING CAMEL

THE VENUE

The Smoking Camel offers a contemporary Middle Eastern dining experience, characterised by its vibrant flavours, unique culinary creations, and welcoming ambiance.
Inspired by a passion for bright, bold, and flavourful cuisine, our menu features a fusion of fast-moving flavours showcased through dips, small plates, salads, and grilled skewers, and more substantial main courses.

We are currently seeking a Line Chef to join our dynamic team.

POSITION SUMMARY

The Line Chef at The Smoking Camel is responsible for preparing food to exact specifications and standards while also setting up stations for the menu. As a line chef you will take ownership of your section. Guiding junior chefs and having a good understanding of all the sections in the kitchen, working under the direction of the Head Chef and Sous Chef. The role involves setting up and stocking stations, maintaining a positive and professional approach, and executing tasks with accuracy and speed. 

ABOUT YOU                                                                                                                                                                                           

• Sound communication skills
• Experience in a fast paced, high volume venue (essential)  
• A positive approach to other team members and FOH staff
• Experience with Middle Easters ingredients preferred but not essential 
• Be both punctual and reliable
• Operate well under pressure
• Cook and prepare dishes as per company specifications
• Maintain food and hygiene standards
• Being able to follow recipes and specs to a company standard

BENEFITS                                                                

• Fantastic salary, tips and staff discounts at all of our Arcade Agency restaurants
• A great work life balance and team culture
• Opportunity for career development and growth

KEY RESPONSIBILITIES

• Adherence to Standards: Ensure the consistent maintenance of our company standards in terms of quality, service, presentation and cleanliness with the kitchen.
• Staff Training and Development: Take charge of training junior staff chefs and maintaining a culture of continuous improvement and skill enhancement. Ensure your staff receive the required training in compliance with all company procedures.
• Communication: Take an active role in the positive communication between the FOH and BOH when running the kitchen.  
• Food Safety: Ensure all kitchen staff are trained and working in accordance with The Smoking Camel Standard and Food Safety program. Collaborating with the Head Chef in managing all WHS aspects of the BOH.
• Auditing: working towards high scores in all inspections and audits held within Arcade Agency.
• Team Work: Working together with your fellow managers to maximise the restaurant's potential both as an individual business and as a business a part of the Arcade Agency Group.
• Supplier Management: Work alongside the Head Chef in monitoring food COGS, communicating with suppliers in the event of price increases on products and adjusting GP as needed.

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