COMPANY BACKGROUND

Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. Hospitality has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the U.S market.

JOB SUMMARY

The line cooks responsibilities include the preparation of dishes using recipes and menu items created by the Head Chef. You are expected to have advanced culinary skills in most sections of a kitchen operation and have the ability to assist with keeping the kitchen running smoothly throughout the shift as well as placing orders for supplies as needed. An experienced line Cook should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a line cook, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional line cook should work well under pressure and maintain restaurant standards during busy periods.

REQUIREMENTS:

• At least 2+ years’ experience as a line cook working in a fast paced environment
• Legally able to work in establishments which serve alcohol
• Must be able to provide legal documentation to work in the US
• Strong problem solving and communication skills.
• Exceptional time management skills.
• Ability to stand or walk for 8-hour shifts and lift at least 25 pounds.
• Willingness to comply with all food safety procedure
• Inspecting the quality of fruits, vegetables, and protein used to prepare dishes and informing the Chef de Cuisine and / or Executive Chef when quality is sub-standard.
• Preparing various types of dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintaining a clean work environment in order to prevent food contamination, proper hygiene principles in all cooking areas and clean your space at the end of.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
  Communicating with wait staff to ensure that special requests and food allergy considerations are met.
  Control and register food waste (spoilage), and over preparation of food according to the kitchen operational standards.
  Flexible schedule to include evenings, weekends, and holidays

• Act as a resource to the entire culinary team.
• Continually execute line procedures to ensure quality, consistency, efficiency, productivity and professionalism are at the highest level.
• Maintain sanitation practices and protocol.
• Scraping food from dirty dishes, pots, pans, plates, flatware, and glasses, washing dirty dishes, and putting them away.
• Assisting with sweeping, mopping, and polishing the restaurant communal areas, restrooms, kitchen, and equipment.
• Keeps an accurate inventory of needed supplies on the line and makes note of any missing items to report to the Chef
• Reports maintenance deficiencies that require immediate attention.
• Reports of any loss or damage of furniture, fixtures or equipment.
• Ensures the proper use and care of equipment.
• Maintains the cleanliness of the service and surrounding areas.
• Meet weekly with Chef de Cuisine, Executive Chef, Corporate Chef or as directed.