Line Cook Salt & Ash

EOS Hospitality•Marathon, FL

7d•Onsite

About The Position

Reporting to the Culinary Management Team Salt & Ash, the Line Cook will ensure that food is made to the exact specifications of the managing Chefs. Must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Must follow the direction of managing Chefs in all aspects, including but not limited to portion control, station set up, mise en place, cleanliness, sanitation, food storage, break down and clean up. Must maintain good safety standards at all times. Must have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required by managing Chefs in a clean and timely manner.

Requirements

Must possess a positive attitude and work well with other team members.
Ability to communicate in English both verbal and non-verbal.
Compute basic arithmetic.
Provide legible communication.
Highly responsible and reliable.
Ability to maintain confidentiality of guest information and pertinent Hotel data.
ServSafe Food Handler Certification required.

Nice To Haves

Over 2 years previous experience in a similar position in a luxury hotel preferred.

Responsibilities

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Report any unsafe and/or unacceptable occurrences to managing Chefs in a timely and concise fashion.
Knowledgeable in classic and modern cooking methods and techniques.
Assumes 100% responsibility for quality of products served.
Have workstation ready for service before service time, fully stocked and fresh.
Comply with and enforces all safety and health department procedures as well as L’Ermitage and/or departmental policies/procedures.
The ability to exercise the personal discipline and extra diligence to assure that projects are completed on timely basis.
The ability to subordinate one’s personal agenda in favor of working collaboratively with the team to achieve departmental goals.
Must have a trained palate and be able to produce consistent and correct flavor profiles.
Must be able to maintain consistent and correct plate presentation.