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Lead Line Cook

4 months ago

Aurora, United States Inns of Aurora Full time
$20-$24 hourly depending on experience

inns of aurora, llc core values:

While our employees' skill-sets vary greatly from position to position, our core set of values remain the same. As an Inns of Aurora, LLC employee, learning and exemplifying these characteristics is a key part to your success. All Inns of Aurora employees are expected to demonstrate the following characteristics as defined in the Inns of Aurora, LLC handbook:

  • Courage
  • Initiative
  • Dependability
  • Flexibility
  • Integrity
  • Judgment
  • Respect for others
position purpose:
  • Under the direction of the Executive Chef and Sous Chef, the Lead Line Cook is responsible for providing quality and consistent fine dining cuisine to the patrons of the 1833 Kitchen and Bar.
  • Responsible for checking the closing duties at the end of the night and closing the kitchen with the dishwasher to ensure work and all stations are up to the standards
  • Oversee Closing Procedures and Check lists of both line and dish station at nights end, maintain cleanliness standards at all times.
  • Uphold quality levels as set by Executive Chef and Sous Chef, ensure they are adhered to especially in the absence of either chef.
  • Prep food for service each day based on volumes of business and prep lists.
  • Prepare Food Items as written on provided Standard Recipes, clear non standardized preparations with Chef or Sous Chef.
  • Maintain Equipment cleanliness. Report broken or malfunctioning equipment to Sous Chef.
  • Complete station Prep List daily and check over junior cooks list as well.
  • Assist with completion of tasks on Jr cooks prep lists.
  • Create feature dishes periodically.
  • Maintain and organize walk in cooler and freezer daily.
  • Organize upper dry storage and return unused items downstairs weekly
  • Put away orders when needed
  • Operate all kitchen equipment with efficiency and thorough understanding.
  • Butcher and fabricate meat, fowl, and fish.
  • Adhere to portion sizes set by Executive Chef and Sous Chef.
  • Label, Date, and Rotate all prepared food items.
  • Ensure compliance of all health code standards and safety requirements.
  • Check quality, presentation, and expiration of all foods.
  • Work in team-oriented fashion in accordance with other line cooks and kitchen staff.
  • Ensure all supplies are clean and placed back into proper storage area after use.
  • Clean stations, dispose of garbage, clean cooking surfaces, etc. during and after shifts.
  • Sweep and Mop workstations at close of shift. Deck brush as needed.
  • Ensure that cleaning behind the hot line gets done weekly.
  • Stock stations with proper equipment and food items.
  • Assist with special events, as required.
  • Assist junior cooks and dishwashers as needed.
  • Attend all mandatory training and meetings.
  • Preform Preservice meetings with serving staff to inform them of features or changes in rotating menu items in absence of sous chef
  • Maintain knowledge of menu at all times
  • Report any employee conflicts, absences, or unsafe practices to superiors.
  • Assist with special menu planning.
  • Other duties, as assigned.
  • Cross-train at other Inns of Aurora operations, as needed.
  • Provide 2 weeks of prior notice for requesting days off.
  • Find coverage for unexpected absences with a qualified cook and keep sous chef informed of emergency schedule changes.
  • Adhere to all Inns of Aurora disciplinary policies and code of conduct, as outlined in the Inns of Aurora handbook.
Requirements

qualifications:
  • 3 years high quality food service experience
  • Ability to work independently as well as in a team setting.
  • Highly developed sense of aesthetic and creativity.
  • Possess a working knowledge of knife skills.
  • Ability to multi-task effectively under fast-paced working conditions.
  • Ability to maintain neat, professional and clean appearance and practices.
  • Flexibility with hourly schedules, including weekend, holiday and evening availabilities.
preferences:
  • Previous experience in fine dining restaurant
  • ServSafe certification

Benefits

We are proud to offer outstanding benefits to all of our employees.

Full-time employees, those working 30 hours per week or more on average, are offered competitive medical and dental benefits, as well as generous paid time off packages.

Full-time and part-time employees are eligible to participate in our 401K program and supplementary benefits.

We are particularly proud to offer all of our employees a highly competitive employee discount at all of our lodging and dining properties.