We are seeking am experienced LINE COOK with unparalleled passion for top notch culinary execution to join our team !
Line Cooks are responsible for high-quality preparation, cooking, and production of dishes during service to menu and recipe specifications.
Candidate MUST be experienced in Mediterranean cuisine, as well as assembly of sandwiches and salads

Responsibilities:

• Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner
• Perform work on different kitchen line stations as per business demands
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at the appropriate time
• Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation
• Ensure that food quality, quantity, freshness, and presentation meet Hotel standards
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards
• Set up, stock stations, and replenish kitchen inventory and supplies as needed
• Perform all other duties assigned by the Executive Chef

Minimum Qualifications:

• Minimum 3 years’ experience as a Line Cook or Chef de Partie in a full-service, high-volume, fast paced kitchen or food service environment
• Minimum 2 years’ experience on the hot line – grilling and sauteing.
• Must have a good background with preparing various meal varieties such as breakfast, lunch, and dinner service
• Working knowledge and understanding of health, safety, and sanitation standards
• French and Italian cuisine knowledge would be an asset but not a must have. Demonstrated experience with various cooking methods, ingredients, equipment and procedures
• Ability to work in a clean, organized, and efficient manner in a high-pressure environment.
• Excellent attention to detail, time management, and organizational skills
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Ability to perform physical requirements of the role including standing/walking for entirety of shift, bending, pulling, pushing, using stairs, lifting and carrying up to 30 pounds.

Job Type: Full-time
Pay: From $23.00 per hour
Work Location: In perso

• Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner
• Perform work on different kitchen line stations as per business demands
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at the appropriate time
• Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation
• Ensure that food quality, quantity, freshness, and presentation meet Hotel standards
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards
• Set up, stock stations, and replenish kitchen inventory and supplies as needed
• Perform all other duties assigned by the Executive Che