Line Cook - Stephanie's Terminal B - Boston Logan Airport

Retail and Dining Positions•East Boston, MA

5d•Onsite

About The Position

At Paradies Lagardère, the Dining Division focuses on delivering high-quality culinary offerings and exceptional hospitality to travelers. The Line Cook prepares high-quality meals and helps create an exceptional dining experience for guests, while supporting the company’s service standards and TRIFIC values: Trust, Respect, Integrity, First-Class, Innovation, and Commitment. The role also requires contributing to a safe, respectful, harassment-free work environment. The Line Cook prepares, seasons, cooks, tastes, portions, and serves food according to recipes and product directions. The role involves food preparation, safe storage and labeling, maintaining supplies and equipment, supporting food ordering and planning, and following brand, food-safety, sanitation, and operational standards. Cooks work in a fast-paced, team-oriented airport dining environment and may be assigned additional duties as needed.

Requirements

At least 1 year of closely related cooking experience.
ServeSafe certification or state-required equivalent.
High school diploma or GED.
Ability to work unsupervised for extended periods and exercise good judgment when dealing with guests.
Ability to work various shifts in a 7-day, year-round environment, including nights, weekends, and holidays.
Effective customer-service and English communication skills.
Ability to read, write, and perform mathematics in English.
Ability to prioritize and handle multiple tasks simultaneously.
Ability to lift at least 50 pounds and perform essential duties involving standing, bending, reaching, gripping, climbing a ladder, and walking long distances.
Ability to stand for long periods and work in conditions involving high heat, steam, and varying odors.

Nice To Haves

Experience in a high-volume or fast-casual dining restaurant environment is preferred.

Responsibilities

Provide courteous, friendly, efficient, first-class service to guests, business partners, and team members.
Prepare, season, cook, taste, carve, portion, and serve food according to recipes and product directions, adhering to recipes.
Follow production preparation lists and maintain accurate records.
Requisition supplies and equipment as needed; assist with ordering and planning food supplies as directed by a supervisor.
Use knives, slicers, and kitchen equipment efficiently and safely.
Wash, slice, and peel ingredients on the preparation list.
Store prepared food safely and ensure items are properly date-labeled.
Follow brand standards for food safety, sanitation, operational excellence, and guest satisfaction, and comply with applicable food-safety laws and regulations.
Restock kitchen supplies and food items required for service.
Monitor rotation and dating of prepared food and storage areas.
Report equipment repairs and maintenance needs to management.
Maintain a clean, organized work area free of safety hazards.
Maintain professional grooming and uniform standards, including wearing slip-resistant shoes.
Work effectively in a fast-paced environment, prioritize tasks, and adapt to changing priorities and unexpected situations.
Perform other duties as assigned.