Fine Dining Line Cook

Tchefuncte’s is known as the Northshore's premier Steak and Seafood Restaurant. It celebrates the highlights of the season, rooted in classic Southern cuisine. We've sought the world’s best ingredients and found most in the Northshore area. Tchefuncte’s partners with community purveyors Covey Rise, Backwater Foie Gras & Duck, Craig Borgess Seafood and nearby Three Dog Farm for the best seafood, meats and produce. An international list of curated wines complement an inventive local fare.

We are on the hunt for a passionate and experienced Line Cook to join our talented team. This position, your principle goal will be to prepare high-quality meals that meet the chef’s exact specifications. You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this told, you will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to our customer satisfaction and restaurant growth.

Responsibilities:

• Follow the prep list created by chefs to plan duties
• Label and stock all ingredients on shelves so they can be organized and easily accessible
• Measure ingredients and seasonings to be used in cooking
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
• Undertake basic cooking duties such as reducing sauces, parboiling food etc.
• Prepare simple dishes such as salads, entrees etc.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
• Ensure all food and other items are stored properly
• Comply with nutrition and sanitation guidelines
• Perform other kitchen duties as assigned
• Proper storage for advanced production
• Filling out daily/nightly prep sheets and prepping to assigned par levels
• Reporting any maintenance or security problems
• Proper station set - breakdown and general cleaning

Qualifications:

• Proven experience as line or prep cook
• Knowledge of health and safety rules in a kitchen
• Manual dexterity able to operate cutting tools and kitchen utensils
• A team player with good communication skills
• Patient with an ability to stay positive under pressure
• Very good physical condition and endurance
• High school diploma or equivalent is desirable; Training from a culinary school will be an asset
• Interior of restaurant, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures
• Exposure to Food and Beverage hazardous cleaning chemicals
• Requires ability to lift up to 50 pounds with ease
• Walking, stooping, standing, bending and sitting; possibly for more than 1 hour
• Ability to communicate orally and in written form, in English

Starting at $15.00 for growing chefs and up to 20 for Chef's with good experience / Hourly