Cook-8 at Little Beet Restaurants

Westport, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

30 May, 26

Salary

19.0

Posted On

01 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Execution, Cleaning Checklists, Dish Cleaning, Equipment Cleaning, Food Par Levels, Prep Sheet Usage, Line Checks, Quality Control, Tool Usage, Food Safety Checklists, Food Handling, Knife Handling, Cross-Training

Industry

Restaurants

Description

Le Pain Quotidien means the daily bread. And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread. The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows. Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 50+ restaurants nationwide across two concepts: Le Pain Quotidien and Little Beet. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition. Job Description Responsibilities Prep and execute all menu items, including those for seasonal and specials menu items for dine‐in and to‐go by LPQ ticket standards Keep all areas of the restaurant clean and organized by following cleaning checklists, assisting with cleaning dishes, cleaning kitchen equipment, and detail cleaning as necessary Assist Kitchen Manager in maintaining proper food par levels and use prep sheet to prepare correct levels Conduct line checks for quality control Use proper tools, equipment, and ingredients for each menu item Follow all opening, mid, and closing procedures as directed by checklists and the Kitchen Manager Follow and completes Le Pain Quotidien cleaning and food safety checklists to ensure proper food handling Qualifications 1 or 3 months of related restaurant experience or training Previous knife-handling experience a plus Flexibility in schedule is highly preferred but not required Ability to be cross‐trained in all areas of the kitchen preferred Ability to speak, read, and understand the primary language(s) of the work location Benefits Enrollment in Company-contributed health coverage plan, including dental and vision Accrued Paid Time Off 401k with up to 4% match after ninety (90) days of employment Pre-tax commuter benefits (in applicable States) Team member discounts at all our brands The hourly pay range (plus tips, when eligible) is: $16.94 - $19.00 Convive Brands is an Equal Opportunity Employer. We do not discriminate in employment on the basis of race, color, religion, sex, gender identity, national origin, political affiliation, sexual orientation, marital status, disability, age, veteran status, or other protected class. Convive Brands celebrates diversity and is committed to creating an inclusive environment for all employees. The Little Beet is raising the bar in the quick service industry. We give people access to simple, nutritious, and crave-able food – fast! So, that anyone can eat well on the go. We want everyone to eat our food all the time because food should make you happy and make you feel good. The experience of going out to buy food should be effortless and enjoyable. This is what we stand for and our team culture, like our food, is one that fosters growth and makes you feel good. Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 60+ restaurants nationwide across three concepts: Le Pain Quotidien, Little Beet, and Little Beet Table. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition.

Responsibilities

The cook is responsible for preparing and executing all menu items, including seasonal specials, according to Le Pain Quotidien ticket standards for both dine-in and to-go orders. Additionally, they must maintain cleanliness and organization throughout the restaurant by following checklists and assisting with dish and equipment cleaning.