Summary
About Unscripted
Powered by progressive energy and tasteful design narratives, Unscripted is the perfect place for mixing business with pleasure and connecting with local culture. We are a creative, adaptable and authentic hospitality and F&B group. You have a taste for life and speak to the creative class. Approachable, friendly and passionate, you effortlessly inspire others and lead them to new experiences.
Apply and help write the next amazing Unscripted story.
Job Summary
In this role, you will combine the skills of an efficient and disciplined line cook with the personality of a compassionate leader, all while effortlessly communicating with the members of our heart-of-house and front-of-house teams, including line cooks, culinary assistants, service staff and food runners.
Your conscientious attention to food quality, consistency and ability to establish and uphold the highest standards – from brunch to late night – constantly seek to “wow” guests at Durham’s most entertaining lifestyle hotel in the heart of downtown.

Duties & Responsibilities

• Assist Chef and Culinary Manager in daily kitchen and food service operation
• Carry out and ensure completion of daily, weekly and monthly kitchen cleaning projects
• Ensure established timing and plating standards are met
• Ensure kitchen organization and cleanliness in accordance with NC health regulations
• Assist Chef and Culinary Manager in managing produce, meat and dry good inventory
• Assist as needed in taking end-of-month inventory
• Control food waste to ensure food cost goal is met
• Accept, check and put away incoming orders from distributors
• Assist as needed in the preparation of weekly orders
• Cook orders in a timely fashion
• Wash dishes and deliver food as needed
• Communicate with FOH F&B staff regarding 86 items, menu changes, etc.
• Assist in the preparation and execution of food for special events
• Train all new line cooks on correct standards, plating and prep
• Lead by instruction and practice, both formally and on-the-job
• Notify Chef, Culinary Manager and/or F&B Manager of any need for repair of kitchen equipment and maintenance items
• Carry out any reasonably assigned task as requested by the GM, F&B Manager, Chef or Culinary Manager
• Lead the team in opening and/or closing of operation on the absence of other management

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Qualifications
Required Qualifications
A high school diploma and 2-4 years related experience and/or training; or equivalent combination of education and experience preferred.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE: Prior experience required, lifestyle/boutique hotel experience preferred. High school degree preferred.
LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds. Housekeeping duties include frequent bending and other repetitive body movements.
(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands)

• Assist Chef and Culinary Manager in daily kitchen and food service operation
• Carry out and ensure completion of daily, weekly and monthly kitchen cleaning projects
• Ensure established timing and plating standards are met
• Ensure kitchen organization and cleanliness in accordance with NC health regulations
• Assist Chef and Culinary Manager in managing produce, meat and dry good inventory
• Assist as needed in taking end-of-month inventory
• Control food waste to ensure food cost goal is met
• Accept, check and put away incoming orders from distributors
• Assist as needed in the preparation of weekly orders
• Cook orders in a timely fashion
• Wash dishes and deliver food as needed
• Communicate with FOH F&B staff regarding 86 items, menu changes, etc.
• Assist in the preparation and execution of food for special events
• Train all new line cooks on correct standards, plating and prep
• Lead by instruction and practice, both formally and on-the-job
• Notify Chef, Culinary Manager and/or F&B Manager of any need for repair of kitchen equipment and maintenance items
• Carry out any reasonably assigned task as requested by the GM, F&B Manager, Chef or Culinary Manager
• Lead the team in opening and/or closing of operation on the absence of other managemen