Line Cook

Pyramid Global Hospitality•Raleigh, NC

56d•$18 - $21•Onsite

About The Position

Pyramid Global Hospitality is seeking a passionate and motivated individual to join our Culinary team as a Line Cook. This role offers the opportunity to develop culinary skills in a professional kitchen environment, working with a world-class team to create menus that reflect seasonal availability and the restaurant's concept. The Line Cook will assist the Chef in food production for various outlets, maintain production levels, and ensure a high standard of quality and service. This is an excellent opportunity for someone looking to grow their career in the culinary arts within a growing company that values its associates.

Requirements

1-3 years previous experience working in a professional kitchen environment.
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.
Strong desire to learn and develop skills.
Willingness to work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant.

Responsibilities

Develop knowledge and skills in various cooking procedures and methods (grill, sauté and fry).
Gain experience using knives and various kitchen equipment.
Recreate recipes.
Ensure consistency in all food preparation.
Minimize food waste through cross-utilization.
Work with a world-class culinary team.
Create workstations with all needed ingredients and cooking equipment.
Prepare ingredients for cooking (chopping and peeling vegetables, cutting meat).
Maintain a sanitized and orderly environment in the kitchen.
Ensure all food and other items are stored properly.
Be responsible for the quality of ingredients.
Assist the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.
Maintain a passive leadership role in maintaining adequate production levels for the kitchen staff.