Line Cook

Pyramid Global Hospitality•New Brunswick, NJ

18d•Onsite

About The Position

Welcome to The Heldrich Hotel & Conference Center in the vibrant city of New Brunswick, New Jersey, proudly part of the Pyramid Global Hospitality portfolio. Offering 235 inviting guest rooms and a total of 25,000 sq ft of meeting space spread across 25 versatile rooms, The Heldrich Hotel & Conference Center is not just a place to stay—it's a sophisticated retreat that seamlessly integrates comfort with career opportunities. Situated in the heart of New Brunswick, The Heldrich embodies the work culture fostered by Pyramid Global Hospitality, where professional growth and seizing opportunities take center stage. As a member of the Pyramid Global team, you'll enjoy benefits such as a 401k with a company match and recognition programs tailored to celebrate your achievements. Join us at The Heldrich Hotel & Conference Center, where your pathway to a fulfilling career is guided by an excellent People First Culture. It's about being part of a professional team that understands the dynamic energy of New Brunswick while supporting your individual career journey. Welcome to a professional environment within Pyramid Global Hospitality that encourages your personal and professional development in the heart of New Jersey!

Requirements

Previous experience working in a professional kitchen environment.
Strong desire to learn and develop skills.
Active Food handler’s certification or the ability to get it.
Must be willing to work a variety of day/night and weekend shifts.
Requires strong organizational skills.
Must be able to work independently.
Able to be on your feet for long periods of time.
Able to lift at least 50 pounds.
At least 21 years of age.
Have a desire to exceed expectations.
An energetic personality.

Nice To Haves

Creative, motivated, and passionate about growing talents in the kitchen.
Work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant.

Responsibilities

Assists the Chef in production and fabrication of food products for kitchen preparation, banquet cooking, dining room, and fine dining.
Maintain a passive leadership role in maintaining adequate production level from the Kitchen staff.
Develop knowledge and skills in various cooking procedures and methods (grill, sauté and fry).
Experience using knives and various kitchen equipment.
Reach and recreate recipes.
Be consistent on all food preparation.
Learn how to minimize food waste through cross utilization.
Work with a world class culinary team.
Create workstations with all needed ingredients and cooking equipment.
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat).
Keep a sanitized and orderly environment in the kitchen.
Ensure all food and other items are stored properly.
Be responsible for the quality of ingredients.