Fine Dining Line Cooks

We are currently seeking experienced Fine Dining Line Cooks to work full-time in our Historic Grand Dining Room Main Kitchen to achieve the standards set forth by the Executive Chef and management.

The ideal candidate will have a strong work ethic, disciplined, able to be a team player, solid culinary background; possessing solid food and facility knowledge as well as a passion for creating remarkable cuisine. These individuals will be personable, creative, and well organized. Must be able to work the line which includes sauté, broiler, pantry stations.

RESPONSIBILITIES

Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs.

Set-up and break down workstation.

Operate ovens, stoves, grills, and fryers to prepare foods.

Prepare cold food and monitor food quality while preparing food.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.

Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.

Develop and maintain positive working relationships with others; support team to reach common goals. Speak with others using clear and professional language.

Ensure adherence to quality expectations and standards.

Sanitation and accuracy are critical as food needs to be handled and stored properly to ensure guest safety and satisfaction.

REQUIREMENTS

MINIMUM 2 years' experience on the line in a upscale restaurant, hotel or Country Club with multiple dining venues

Experience in a busy kitchen with banquet knowledge

Strong focus on cleanliness, safe food practices and organization

Personable and professional, self-motivated

Ability to take and follow direction

Must be punctual; have reliable transportation (we are not on a bus route)

Excellent communication skills

PHYSICAL DEMANDS

This position requires moving, lifting, carrying, pushing, pulling, and placing objects less than or equal to 25 lbs without assistance, and standing and walking for long periods of time.

WORK HOURS

Typical schedule is 5 days per week and afternoon. However, schedule varies and may require weekends, holidays, and extended hours. Flexibility in schedule a must.

COMPENSATION

Competitive wages, 401K, PTO, and insurance. Hourly rate is $13 - $16 per hour and starts based on experience and culinary skills set.