Line Cook/Chef de Partie at Hyeholde Restaurant

Moon Township, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Mar, 26

Salary

20.0

Posted On

04 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Multi-tasking, Communication Skills, Food Preparation, Sanitation, Teamwork, Attention to Detail, Culinary Arts, Food Safety, HACCP Guidelines, Adaptability, Professional Demeanor, Learning, Problem Solving, Time Management, Customer Service, Creativity

Industry

Description

Hyeholde Restaurant is seeking an experienced Line Cook/Chef de Partie Hyeholde Restaurant and Round Room is a unique dining and entertainment venue in operation for over 85 years located in Moon Township, PA, minutes from Pittsburgh. The restaurant sits high on a hill and overlooks four acres of flower gardens, a chefs’ garden, and bee hives. We are a fine dining restaurant with farm-to-table menus. We use the finest quality ingredients available, and update our menus to reflect the flavors of each season. We support our local farmers and purveyors. The ideal candidate must be able to effortlessly multi-task, possess great communication skill, and enjoys the learning aspects of food and beverage. ROLE AND RESPONSIBILITIES: Assure and maintain food quality standards including consistency and presentation alongside the Executive Chef, Chef de Cuisine, and culinary team. Responsible for preparing and finishing all hot and cold foods, assisting the unloading of deliveries, and stocking and rotating the product. Maintaining the cleanliness and sanitation of work areas and equipment as well as helping with both prep and service. Must have the ability to read and follow menus and recipes, complete basic mathematical calculations, possess strong communication skills, and the ability to work within a team environment. Line Cook/Chef de Partie will have a strong work ethic and desire to learn. Maintains a thorough understanding of the industry and stays abreast of industry trends. Must follow HACCP guidelines, upholding company food safety, food handling, and sanitation requirements to ensure the health and safety of our guests and staff. Opens and or closes the kitchen properly and follows the opening/closing checklist for kitchen stations. Must be willing to learn and accept constructive criticism from managing chefs. This position works under the direction of the Sous Chef with the infrequent exercise of independent judgment. Interacts with other chefs and internal staff to effectively maximize the productivity of the restaurant’s kitchen. REQUIREMENTS: Associates or Bachelor’s degree in culinary arts preferred, but not required. Minimum 1-2 years of related experience required, preferably in an upscale food and beverage operation. Excellent written/digital and verbal interpersonal and communication skills. Sets high standards by complying with all departmental rules, policies, and procedures. Clean work habits, attention to detail, and thorough service standards are required. Must be able to multitask in a high-volume environment while always appearing calm and collected. Must possess a professional demeanor with the ability to interact with all types of team members. Team members must adhere to Hyeholde guidelines as stated in the kitchen training manual and employee handbook. Must be able to work flexible hours including nights, weekends, and holidays as required. Must have the ability to stand and walk at a steady pace for periods of up to 8 hours or more. Must have the ability to frequently lift and or move up to 50 pounds. Must have completed and maintained certification in Serv-Safe. This position requires proof of full vaccination against COVID-19 before the first date of employment, subject to applicable law unless a reasonable accommodation request is received and approved. BENEFITS: Employee meal discount Annual performance and wage review after the 1st anniversary Paid training and certifications We are committed to ensuring a sustainable work-life balance A great environment to work in surrounded by talented, hardworking, passionate, and fun people Job Type: Part-time Pay: $18.00 - $20.00 per hour Expected hours: 35 – 45 per week Benefits: Flexible schedule Paid training Shift: 10 hour shift Night shift Experience: Culinary Experience: 1 year (Required) Cooking: 1 year (Required) Work Location: In person

Responsibilities

The Line Cook/Chef de Partie is responsible for maintaining food quality standards and preparing hot and cold foods. This role involves assisting with deliveries, maintaining cleanliness, and following HACCP guidelines.