Criollo Line Cook - with experience; flexible schedule; upscale hotel or restaurant

Hotel Monteleone•New Orleans, LA

25d•Onsite

About The Position

A Line Cook prepares food according to recipe and restaurant specifications in a timely and efficient manner. The essential duties and responsibilities of the Line Cook position include interchangeability between all kitchen stations, performing various cooking techniques such as broiling and sautéing, understanding and operating all kitchen equipment, and demonstrating proficient knife skills for cutting, chopping, carving, and dicing. The role also involves maintaining station hygiene and sanitation, complying with safety rules, receiving direction from chefs, performing food preparation tasks like washing and mixing, using kitchen tools, observing safety procedures, maintaining an organized and clean work area, preventing food waste, rotating stock, informing supervisors of low supplies or equipment issues, pantry organization, cleaning work areas and utensils, butchering and cleaning various types of food, using appliances for food preparation, preparing and presenting cold foods, filling in at other stations when chefs are absent, managing inventory, preparation, and presentation of select dishes, working effectively in a team-oriented environment under stress, reporting suspicious occurrences and hazardous conditions, ensuring consistent food preparation and serving standards, assisting other cooks as directed, and communicating professionally. Other duties as assigned.

Requirements

Must be able to lift around 50 lbs., and be able to push around 75 lbs
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
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
High school diploma or general education degree (GED)
Three (3) years cooking experience preferably in a culinary program or three (3) years fine dining cooking experience.

Nice To Haves

experience

Responsibilities

Interchangeability between all kitchen stations
Perform cooking techniques: broiling, sautéing, etc. in food preparation
Understand how to use and operate all kitchen equipment
Knife skills - cutting, chopping, carving, dicing
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 and clean work area at all times
Prevent food 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
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