Cook at Bacchus Pub

Hotel Baxter, a Noble House Hotel•Bozeman, MT

1d•$22 - $23•Onsite

About The Position

Bacchus Pub is a high-volume, full-service restaurant that takes pride in the quality of service and hospitality as well as the products that we serve. Our team loves to serve while cultivating a warm, caring, intelligent, and fun atmosphere. The Bozeman community is ready again to pull up a seat and see firsthand what genuine pub-house hospitality all is about. The Bacchus Pub is currently looking for a Line Cook. The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. What makes us unique lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine, and we like to have fun. It is our pleasure to welcome you to your new family. This will be an exciting journey that you have signed up for. We will stumble together, laugh together, learn together and most of all grow together. It takes a fully engaged team for us to reach our common goal of offering our guests delicious seasonal ingredients in a warm welcoming atmosphere.

Requirements

Food Preparation & Production: Knowledge of techniques and equipment for preparing and producing food for consumption, including storage and handling techniques.
Quality Control and Priority Assessment: Determine how to best achieve the goal of not only meeting the restaurants specifications regarding presentation of all food prepared, but exceeding the outlined commitment to quality.
Customer Service: Every order is handled with a high level of professionalism, and any customer complaints are dealt with quickly and efficiently. This requires a practical knowledge of industry best practices and customer service.
Communication: This position requires a commitment to details both verbally and non-verbally, therefore, the Line Cook must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction.
Interpersonal Relationships: Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.
Flexibility: Must work overtime when needed and assist the workload of others

Responsibilities

Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures.
Prepare food as directed.
Season and cook food according to recipes using personal judgment and experience.
Appropriate presentation and quality of dishes.
Estimate expected food consumption based on previous trends and developments.
Inventory, place orders and properly store, date and rotate food items.
Organize food storage and kitchen equipment.
Clean, clean, clean
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.