Line Cook - University Club of St Paul

Commonwealth Companies • Saint Paul, MN

11h

About The Position

We are seeking a talented and passionate Line Cook to join our culinary team at The University club of St. Paul as a Line Cook, you will be responsible for preparing exceptional, high-quality dishes that meet the standards of our renowned kitchen. You will work in a fast-paced environment with a team of skilled professionals, ensuring every dish is meticulously prepared, plated, and served to our guests’ satisfaction.

Requirements

• Proven experience as a line cook in a fine dining or high-end restaurant environment.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Ability to work under pressure and manage multiple tasks simultaneously in a fast-paced environment.
• Commitment to maintaining high standards of food quality, cleanliness, and organization.
• Ability to follow recipes and work efficiently both independently and as part of a team.
• Excellent attention to detail and presentation skills.
• Flexibility to work nights, weekends, and holidays, as required by the restaurant’s operating hours.
• Strong communication skills and a positive attitude in a team-oriented environment.

Nice To Haves

• Culinary degree or formal training from a recognized institution.
• Experience working in award-winning or Michelin-starred restaurants.
• Passion for fine dining and culinary excellence.
• Knowledge of wine pairings and the ability to work in a fine dining environment.

Responsibilities

• Food Preparation and Cooking: Prepare and cook dishes in accordance with the restaurant’s menu, ensuring that every plate meets the high standards of quality, taste, and presentation that our guests expect.
• Station Management: Efficiently manage your assigned station, including grill, sauté, fry, or pastry sections, ensuring all ingredients and equipment are properly stocked and ready for service.
• Timing and Coordination: Work closely with the kitchen team to ensure dishes are completed and plated in a timely manner, maintaining a smooth flow during service.
• Plating and Presentation: Ensure that all dishes are presented beautifully and consistently, adhering to the restaurant’s aesthetic and quality standards.
• Inventory and Stocking: Assist with inventory management and restocking ingredients, ensuring kitchen supplies are maintained at optimal levels for daily operations.
• Food Safety and Cleanliness: Adhere to all health and safety standards, ensuring cleanliness and organization of the kitchen at all times. Follow proper sanitation protocols for food handling and kitchen tools.
• Collaboration and Communication: Communicate effectively with the executive chef, sous chefs, and other line cooks to ensure smooth and efficient kitchen operations during service.
• Quality Control: Maintain consistent quality, following recipes and specifications accurately while contributing to ongoing menu development and refinement.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 251-500 employees