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Line Cook
2 months ago
Position: Chef de Partie
Employment Type: Full Time
FLSA Status: Non-exempt
Reports To: Executive Chef
Schedule: Evenings, Tuesday to Saturday
Compensation and Benefits
- Base Pay: $25 per hour
- Reimbursement for ongoing education
Key Responsibilities
- Arrive on time and ready to start your shift, ensuring you are in uniform before clocking in.
- Bring essential tools, including a Sharpie, pen, notepad, non-slip kitchen shoes, black pants, and a knife roll containing necessary knives and utensils.
- Prepare menu items according to recipes and portion standards, ensuring dishes meet presentation and quality expectations.
- Set up your workstation with the required equipment and supplies for your shift.
- Monitor inventory levels of kitchen supplies and communicate with management for restocking as necessary.
- Receive and inspect goods to ensure they meet company quality standards.
- Develop knowledge of suppliers and contribute to nightly ordering for your station.
- Maintain a clean and organized workspace.
- Sanitize and clean kitchen areas, storage spaces, and coolers.
- Collaborate with team members to meet the operational needs of the kitchen.
- Acquire a thorough understanding of the restaurant's menu, ingredients, and cooking techniques.
- Maintain a positive attitude and keep pace in a high-demand kitchen environment.
- Be open to learning new skills and recipes.
- Adhere to all food safety and sanitation protocols, including proper food handling, storage, and labeling.
- Work safely at all times, ensuring personal and team safety, and report any concerns to management.
- Complete opening and closing duties, as well as additional cleaning tasks as required.
- Be flexible and willing to assist in various tasks and support other areas of the establishment as needed.
- Actively engage in improving kitchen operations and participate in daily team briefings.
- Ensure a safe working environment that complies with food safety regulations.
- Represent the organization positively and inspire colleagues and customers.
- Work collaboratively with a team-oriented mindset.
- Serve as a role model for fellow team members.
- Perform other duties as assigned.
Required Skills and Attributes
- Professional communication skills and demeanor.
- Ability to follow directions.
- Capability to work effectively in a team setting.
- Ability to remain calm and efficient under pressure.
- Strong problem-solving skills, self-motivation, and organizational abilities.
- Commitment to quality service and customer satisfaction.
- Dedication to genuine hospitality.
Qualifications
- Minimum of 3 years of experience in restaurant kitchens, ideally in fine dining.
- A focus on results with an emphasis on enhancing efficiency and guest satisfaction.
- Excellent planning and project management skills.
- Strong written and verbal communication abilities.
- Proficiency in English is required; Spanish fluency is a plus.
- Comfortable in a fast-paced environment and capable of making real-time adjustments.
- Ability to lift and move heavy objects, stand for extended periods, and tolerate varying temperatures.
- Willingness to manage multiple responsibilities and learn new skills.
- Adherence to company standards regarding appearance and attire.
Physical Requirements
- Ability to speak, hear, and have clear vision.
- Frequent standing and walking.
- Capacity to work in a standing position for long durations.
- Ability to reach, bend, stoop, and lift up to 50 pounds.
- Capability to climb stairs and use step stools.
- Frequent use of manual dexterity and motor skills.
- Flexibility to move around the workspace as needed.
- Availability for varying schedules, including evenings and holidays.
- Primarily an indoor work environment.
For more information about Tasting House, please visit.