Exp. Criollo Line Cook - with @ least 3 yrs exp. flexible schedule; in upscale/luxury hotel or restaurant

Summary
A  Line Cook prepares consistent execution of recipes and presentation standards with a sense of urgency without sacrificing quality.  Deliver every plate with consistency, quality and attention to detail.  Have a passion for hospitality and continuous learning.  Be a part of a culinary team preparing for the launch of a major new restaurant concept in Early 2027.  Work alongside experienced culinary leadership committed to coaching and development.

Essential Duties & Responsibilities
The essential duties and responsibilities of the  Line Cook position are as follow:

• Interchangeability between all kitchen stations

• Perform cooking techniques: broiling, sautéing, etc. in food preparation

• Maintain and understand how to use and operate all kitchen equipment responsibly and report maintenance concerns immediately to the Chef

• Strong knife skills - cutting, chopping, carving, dicing.   Understanding of classic cooking techniques

• Follow HACCP, sanitation, and temperature control procedures.  Responsible for station hygiene and sanitation

• To comply with company and departmental safety rules and regulations, including the proper handling of all relevant equipment

• Receives direction from chef, cook, or pantry chef

• Food preparation, washing, mixing, rinsing, etc

• Use of kitchen tools, knives, paring knives, etc., in food preparation

• Observe all safety procedures

• Maintain an organized, clean and fully stocked station

• Support inventory accuracy to minimize waste whenever possible

• Rotate stock to maintain freshness standards

• Inform supervisors when supplies are getting low or equipment is not working properly

• Responsible for pantry organization

• Keep kitchen organized

• Clean work areas, equipment, and utensils

• Butcher and clean fish, poultry, meat, and shellfish

• Use manual or electric appliances to clean, peel, slice, and trim food

• Stir and strain soups and sauces

• Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses

• Ability to fill-in at other stations when chefs are absent.  Contribute to a collaborative kitchen environment 

• Responsible for inventory, preparation and presentation of select dishes and food items.

• Able to work in a team-oriented environment and under considerable stress

• Must immediately report all suspicious occurrences and hazardous conditions

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

• Give assistance to other cooks and stations as directed by supervisor

• Communicate quickly and precisely in a professional manner at all times

• Other duties as assigned

Position Status and Availability
The individual selected for this position must be available to work a full-time, evening (PM) shift Sunday - Saturday including holidays.

Requirements

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The estimated percentage of daily physical requirements and/or number of pounds that may need to be lifted for this position are as follow:

• 100% of shift involves walking or standing

• 100% of shift involves continuously reaching, bending, lifting, stooping, or wiping

• Must be able to lift around 50 lbs., and be able to push around 75 lbs

• Excessive exposure to heat, cold, and water

• Be able to work in a standing position for long periods of time (up to 9 hours)

• Be able to reach, bend, stoop and frequently lift

• Must have the stamina to work 50 to 60 hours per week

Special skills or knowledge necessary for the position:

• Knowledge about the kitchen utensils and tools

• Team Player

• Knife working skills

• Basic cleaning skills

• A range of ingredients and their use should be known

• A prep cook must take criticism in a positive way

• A prep cook is required to be swift at work

• Must have cutting and chopping skills

• Communication skills are an essential

• Must be able to speak, read, and understand basic cooking directions

• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization

• Ability to weigh and measure using Imperial units of weight measurement (ounces/ pounds) and volume (cups/ quarts)

• Ability to apply common sense understanding to carry out instructions

• The associate frequently is required to taste and/or smell food being prepared

• Must be able to communicate in dominate language(s)

• Must be able to speak, read, and understand basic cooking directions

• Be responsible in handling challenging situations

• Be able to make decisions in a time pressured environment

• Ability to work calmly and effectively under pressure

• Have confidence, self-drive and be enthusiastic

Education/Experience
High school diploma or general education degree (GED) and three (3) years cooking experience preferably in a culinary program or three (3) years fine dining cooking experience.