Line Cook - Totally Smashed

Geronimo Hospitality Group•Boise, ID

2d•$16 - $19

About The Position

STEP INTO THE BIG LEAGUES Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don’t raise the bar. We are the bar. We create destinations, not pit stops, and we’re looking for people who are ready to join a team that pushes boundaries and values hard work every day. WAREHOUSE FOOD HALL Featuring the best-of-the-best independently owned business and local favorites, The Warehouse is an extension of the 8th Street dining district connecting food and retail vendors with the city’s residents and visitors. PERKS OF THE JOB We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return. YOUR ROLE IN CREATING GERONIMOMENTS In this role, you’ll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here—use it to build the future, make an impact, and continuously improve the guest experience. As the Line Cook, you will serve customers with the consistency and quality food that they expect from our establishment. You will work as a team to create a memorable dining experience for all of our members and their guests.

Requirements

You have basic math skills (must be able to add, subtract, and count change back to customer)
You have legible handwriting
You have strong customer service and oral communication skills
U.S. Work Authorization (required).

Nice To Haves

You have at least one year of Kitchen experience
You have at least one year of Kitchen experience

Responsibilities

Know and understand every item on the menu (including portion sizes, cooking methods, quality standards and kitchen rules)
Assume 100% responsibility for quality of products served
Work closely with the Chef to provide absolute consistency on every plate
Timing is everything; work on timing to get every ticket out in an appropriate amount of time
During prime service hours, stay focused on designated tasks. Communicate consistently with co-workers
When your station is ready for service, see who else may need help with prepping and getting ready
Keep your work station clean and stocked
Practice safe knife handling; if training is needed, see the Chef
Assist in putting away deliveries when help is needed