Line Cook Fine Dining

The Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. This individual must be creative, motivated, and passionate about growing their talents in the kitchen.

Responsibilities

Develop knowledge and skills in various cooking procedures and methods (grill, sauté and fry); Experience using knives and various kitchen equipment; Reach and recreate recipes; Be consistent on all food preparation; Learn how to minimize food waste through cross utilization; Work with a world class culinary team; Create workstations with all needed ingredients and cooking equipment; Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat); Keep a sanitized and orderly environment in the kitchen; Ensure all food and other items are stored properly; Be responsible for the quality of ingredients

Requirements

Previous experience working in a professional kitchen environment; Strong desire to learn and develop skills; Active Food handler’s certification or the ability to get it; Must be willing to work a variety of day/night and weekend shifts; Requires strong organizational skills; Must be able to work independently; Able to be on your feet for long periods of time; Able to lift at least 50 pounds; At least 21 years of age; Have a desire to exceed expectations; An energetic personality

Benefits

Comprehensive health insurance; Retirement plans; Paid time off; On-site wellness programs; Local discounts; Employee rates on hotel stays; Ongoing training and development opportunities; 401k with a company match; Lucrative bonus programs