Line Cook - Seamark
About The Position
Seamark Seafood & Cocktails offers a blend of traditional New England seafood and contemporary favorites in an elegant, oceanic dining room. The menu features refined seafood dishes that honor their ingredients and surprise with global flavors. Seamark also houses Old Wives’ Tale, an intimate speakeasy with sublime cocktails created by renowned mixologist Francesco Lafranconi. POSITION SUMMARY Line cook position is responsible for preparing all items needed for their station and delivering the highest quality of food and service. Our Line cooks keep our kitchen running smoothly while ensuring all Department of Health guidelines are met.
Requirements
- Previous experience as a Line Cook preferred.
- Can illustrate consultative skills and ability to work cross-functionally.
- Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions.
- Prior line experience preferred.
- Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods.
- Ability to make repeating movements of the arms, hands, and wrists.
- Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
- Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds/25 kilograms.
- Ability to turn or twist body parts in a circular motion.
- Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments.
- Ability to work evenings, weekends, and holidays, as needed.
Responsibilities
- Follow all recipes created by Chef de Cuisine and Executive Chef.
- Measure all ingredients properly and strictly follow all recipes.
- Handle all food items and follow Department of Health guidelines for potentially hazard food items.
- Properly set up their station maintaining all par levels.
- Must keep station and all knives and cutting board sanitized.
- Rotate all stock and properly label and date all products, ensuring FIFO and Company standards are met.
- Organize and clean walk-ins.
- Handle all dietary restrictions.
- Accurately handle all orders from the POS system in a timely manner.
- Communicate all product needs to Chef team.
- Report damaged or defective equipment to management.
- Complete all required Jolt checklists.
- Properly label and date all products.
- Report any 86 items promptly to the Executive Chef, Chef de Cuisine, and Sous Chef.
- Works with safety as a priority and follows department and company safety standards.
- Possesses in-depth knowledge of all menu items and their recipes and their execution.
- Proper set up and breakdown of workstation.
- Complete any needed logs and check lists.
- Maintains relevant knowledge of industry through continuing education and training.
- Maintain professional appearance standards as directed in employee handbook.
Benefits
- Health, Dental, and Vision insurance
- Competitive Pay
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
101-250 employees
