Criollo Line Cook - with experience; flexible schedule; upscale hotel or restaurant

Hotel Monteleone • New Orleans, LA

3d

About The Position

A Line Cook prepares food according to recipe and restaurant specifications in
a timely and efficient manner.

Requirements

• 100% of shift involves walking or standing
• 100% of shift involves continuously reaching, bending, lifting, stooping, or wiping
• Must be able to lift around 50 lbs., and be able to push around 75 lbs
• Excessive exposure to heat, cold, and water
• Be able to work in a standing position for long periods of time (up to 9 hours)
• Be able to reach, bend, stoop and frequently lift
• Must have the stamina to work 50 to 60 hours per week
• Knowledge about the kitchen utensils and tools
• Team Player
• Knife working skills
• Basic cleaning skills
• A range of ingredients and their use should be known
• A prep cook must take criticism in a positive way
• A prep cook is required to be swift at work
• Must have cutting and chopping skills
• Communication skills are an essential
• Must be able to speak, read, and understand basic cooking directions
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization
• Ability to weigh and measure using Imperial units of weight measurement (ounces/ pounds) and volume (cups/ quarts)
• Ability to apply common sense understanding to carry out instructions
• The associate frequently is required to taste and/or smell food being prepared
• Must be able to communicate in dominate language(s)
• Must be able to speak, read, and understand basic cooking directions
• Be responsible in handling challenging situations
• Be able to make decisions in a time pressured environment
• Ability to work calmly and effectively under pressure
• Have confidence, self-drive and be enthusiastic
• High school diploma or general education degree (GED) and three (3) years cooking experience preferably in a culinary program or three (3) years fine dining cooking experience.

Responsibilities

• Interchangeability between all kitchen stations
• Perform cooking techniques: broiling, sautéing, etc. in food preparation
• Understand how to use and operate all kitchen equipment
• Knife skills - cutting, chopping, carving, dicing
• Responsible for station hygiene and sanitation
• To comply with company and departmental safety rules and regulations, including the proper handling of all relevant equipment
• Receives direction from chef, cook, or pantry chef
• Food preparation, washing, mixing, rinsing, etc
• Use of kitchen tools, knives, paring knives, etc., in food preparation
• Observe all safety procedures
• Maintain an organized and clean work area at all times
• Prevent food waste whenever possible
• Rotate stock to maintain freshness standards
• Inform supervisors when supplies are getting low or equipment is not working properly
• Responsible for pantry organization
• Keep kitchen organized
• Clean work areas, equipment, and utensils
• Butcher and clean fish, poultry, meat, and shellfish
• Use manual or electric appliances to clean, peel, slice, and trim food
• Stir and strain soups and sauces
• Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses
• Ability to fill-in at other stations when chefs are absent
• Responsible for inventory, preparation and presentation of select dishes and food items.
• Able to work in a team-oriented environment and under considerable stress
• Must immediately report all suspicious occurrences and hazardous conditions
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Give assistance to other cooks and stations as directed by supervisor
• Communicate quickly and precisely in a professional manner at all times
• Other duties as assigned

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED