Line Cook

SA Hospitality Group•Palm Beach, FL

116d

About The Position

SA Hospitality Group is an Italian hospitality company founded in 2003 by Gherardo Guarducci and Dimitri Pauli. Its three brands—Sant Ambroeus, Casa Lever, and Felice—operate 24 restaurant locations in Manhattan, Southampton and East Hampton, New York; Aspen, Colorado; Milan, Italy; and Palm Beach, Florida. The Line Cook prepares food and plates dishes according to menu specifications and the chef’s direction. The role requires teamwork, cleanliness, time management, the ability to work under pressure in a high-volume environment, and the ability to understand and communicate in English for workplace safety and collaboration. The position includes lifting up to 30 pounds. SA Hospitality Group will make reasonable accommodations in accordance with the Americans with Disabilities Act. Duties may be modified as business needs change. The company is an equal opportunity employer. Hired employees must provide acceptable proof of employment authorization and identity to complete Form I-9 within 72 hours of starting work.

Requirements

Ability to work as part of a team.
Personal cleanliness, including maintaining the uniform.
Time-management skills and ability to work under pressure in a high-volume production environment.
Active listening and learning skills.
Ability to communicate and understand direction in English for workplace safety, and to understand, respond to, and engage with coworkers, managers, and guests in English.
Reading and speaking comprehension skills.
Discipline to follow set standards.
Ability to lift up to 30 pounds.

Nice To Haves

Very basic food-handling, preparation, and cleaning skills are welcomed.

Responsibilities

Weigh, measure, and mix ingredients according to recipes or personal judgment, using kitchen utensils and equipment.
Inspect food preparation and serving areas to ensure safe, sanitary food-handling practices.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Observe and test foods to determine whether they are sufficiently cooked, including by tasting, smelling, or piercing them with utensils.
Portion, arrange, and garnish food, and serve it to waiters or patrons.
Substitute for or assist other cooks during emergencies or rush periods.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Wash, peel, cut, and seed fruits and vegetables for preparation.
Estimate expected food consumption and requisition or purchase supplies, or procure food from storage.
Carve and trim meats for hot or cold service or sandwiches.
Bake breads, rolls, cakes, and pastries when asked.
Maintain a professional demeanor with all staff.
Follow opening and closing procedures.