Line Cook at D AMICO HOSPITALITY

Minneapolis, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

20.0

Posted On

30 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation, Cost Management, Teamwork, Time Management, Attention to Detail, Inventory Management, Cooking Techniques, Food Safety, Communication, Organization, Customer Service, Adaptability, Problem Solving, Manual Dexterity, Fast-Paced Environment

Industry

Hospitality

Description

Join the team at D'Amico Hospitality! We are hiring for Line Cooks! This position is working at The Beach Club and Machine Shop in Minneapolis. This position is responsible for the preparation and production of food; committed to maintaining high quality food excellence. To accomplish this with a commitment to food and guest service excellence by ensuring that all menu items are made to and presented according to specification and at the Chef’s direction. To operate within cost guidelines while maintaining safety and sanitation standards. DUTIES AND RESPONSIBILITIES: 1. Knowledge of preparation of all food items according to company standards and specifications. 2. Willingness to learn new ideas, new specifications, new techniques for food preparation, safety and sanitation. 3. Follow all opening and closing procedures and adhere to daily production schedules at all times considering timely service to guest. 4. Operate within cost guidelines, is cost conscious and takes pride in work. 5. Set-up and breakdown of fall hot and cold food service. 6. Maintain organized, clean and sanitized kitchen and kitchen equipment including dish room in accordance with company policy and required health codes. This includes, but is not limited to: * Wiping, sweeping and moping * Maintaining and organization of all kitchen ware. * Dishwashing; loading and unloading, scrubbing pots and pans. 7. Maintain proper storage, rotation and quality of food products in all areas. 8. Maintain security in all areas, performing inventory and other projects assigned by the Chef. 9. Maintain equipment in work areas according to company standards. 10. Maintain good relationships with front and back of the house staff and attend meetings as required. 11. Willingness to perform duties and take initiative in order to serve guest in the manner expected of D’Amico standards. 12. Perform other duties as assigned. Example of tasks when preparing and presenting food include but are not limited to: * Lift, carry, unpack and store received goods * Assembly items for recipe * Use slicer, knives & cutting utensils on all types of Plate food * Sauté food & stir items near hot services * Using tongs, ladles & spatulas * Lift and move heavy pots and pans from burners and Weigh & measure food items ovens * Use paddle to insert & retrieve items from oven * Washing fruits, vegetables & other foods. Requirements 1. Must be able to bend, lift and carry items weighing up to 50 pounds on a regular and continuing basis. 2. Must be able to stand and exert fast-paced mobility for period up to eight hours. 3. Must have manual hand and finger dexterity for adept use of pans, kitchen utensils and other small tools adeptly. This includes but is not limited to ovens, coolers, pizza paddle, tongs, ladles, spatulas, salad spinner, automatic slicer and rolling carts. 4. Must be able to work in temperature extremes and a noisy kitchen environment. 5. Must be able taste the majority of menu items to ensure compliance with specification. 6. Must be able to listen attentively and understand English to the extent required to take direction and read menu specifications. Compensation and benefits packages including 401k savings plan, Health, Dental, Vision, and Life Insurance*, FSA and HSA options, employee discounts, and paid time off.*Health insurance benefits may be subject to eligibility requirements.

Responsibilities

The Line Cook is responsible for the preparation and production of food, ensuring high quality and presentation according to specifications. They must maintain safety and sanitation standards while operating within cost guidelines.