Line Cook

HRI Hospitality•New Orleans, LA

39d

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! Maison Métier is just steps from New Orleans' Magazine Street in the Warehouse District. Our eclectic neighborhood is known for an enticing mix of galleries, boutiques and restaurants, conveniently located near top attractions like the National WWII Museum and the French Quarter. With its stunning décor and exceptional location, our hotel provides easy access to the best of the city, blending heritage, culture and modern luxury for an unforgettable stay. JOB SUMMARY Maison Métier is looking for a talented Line Cook to join the team! The Line Cook is responsible for meal preparation and assigned kitchen duties. The position is primarily serving the bar, Salon Salon along with room service orders and amenities. Scheduling is based on business demand levels and may include weekends and holidays.

Requirements

High school graduate or equivalent.
Minimum one year hospitality or restaurant food service experience required.
Must be able to read tickets
Able to work with little or no supervision.
Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Responsibilities

Plan and prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.
Understand food cost and portion control without sacrificing quality.
Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.
Accommodate guests’ special requests.
Maintain clean work area, practicing “clean as you go” policy.
Assist with inventory, ordering and receiving of all Food & Beverage items as directed.
Assist with any reports as required (inventory, food costs, beverage costs, etc.)
Maintain sanitation and safety standards with anyone entering the kitchen area.
Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction.
Follow up on menu items and cost any special menu requests.
Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.
Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
Watch for safety hazards and report them immediately to your Department Supervisor.