Line Cook

About the Position:

A Line Cook oversees assigned areas of culinary production and works service. This role supports the restaurant brand standards of food preparation, quality, cleanliness and teamwork.

The Line Cook works under the direction of the Executive Chef and Chef de Cuisine and will be exposed to a variety of cooking techniques and ingredients.

* Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.

* Operate a specific station with others or individually per Chef request.

* Set up and close out each work-station based on parameters established by the Executive Chef.

* Prioritize daily work schedule with fellow Chef de Parties while also delegating appropriate work to externs; provide assistance as appropriate to gain greater efficiency.

* Collaborate when appropriate in menu changes, including specials/seasonal offerings.

* Work in tandem with fellow team members to ensure standards are met or exceeded as it relations to appearance of the facilities, sanitation and cleanliness through training of employees and creating a positive, production working environment.

* Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the restaurant.

* Use working knowledge of basic cooking techniques; measuring, knife skills, sauteeing, grilling, roasting, poaching, etc.

* Ensure restocking the kitchen stations is performed accordingly and storage areas are properly organized.

* Accuracy follow recipes by measuring, weighting and mixing.

* Assist in training and mentoring your team members to assist each other in achieving professional goals.

* Prepare products according to recipe guidelines and production orders

* Assure all necessary items are in the restaurant/bakery at the start of the shift. Communicate any needs in appropriate timeframe, ensuring all ingredients represent the quality standards and are in line with the standards established by the Chef.

* Communicate in a timely fashion any discrepancies.

* Learn, follow and implement all procedures and standards regarding the properties HACCP Plan.

* Maintain care of, and clean, the kitchen equipment as needed.

* Clean the equipment and your entire work-station at the end of your shift.

Be ready and willing to assist fellow staff members as situations arise.

The Ideal Candidate:

* Minimum three (3) years' work-related experience

* High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)

* Excellent verbal and written communication skills. Ability to read, speak and interpret documents in clear English. Ability to communicate in secondary language is a plus.

* Computer friendly with a strong proficiency with MS Office Programs.

* Must be able to exert well-paced ability in limited space and to reach other locations of the area in a timely basis.

* Must be able to multi-task and manage in high volume, and high stress environments. Posses a "roll up your sleeves" attitude

* Must have manual dexterity to use and operate all necessary equipment.

* Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours).

* Must be able to work a flexible schedule. (Including mornings, nights, weekends, and holidays)

* You are a detail-oriented self-starter with an entrepreneurial spirit and love luxury & lifestyle brands

* Ability to work and remain calm and professional under potentially stressful situations to ensure guest satisfaction