Line Cook - Moab Brewery-Paradies Lagardère-SLC International Airport

Paradies Lagardère•Salt Lake City, UT

3d•$19 - $21•Onsite

About The Position

Paradies Lagardère is seeking passionate individuals for part-time and full-time Line Cook positions at the new Moab Brewery & Restaurant at the Salt Lake City Airport. This role involves preparing high-quality meals to ensure guests have exceptional dining experiences. The Line Cook will contribute to a diverse and inclusive dining environment, upholding award-winning concepts and creating first-class experiences for travelers. The position requires embodying a positive company image through courteous, friendly, and efficient service, adhering to core values, and maintaining a safe work environment.

Requirements

Minimum of 1 year of closely related cooking experience.
Ability to speak, read, and comprehend instructions, short correspondence, and policy documents.
Ability to converse comfortably with customers.
ServSafe Certification or equivalent.
Ability to work unsupervised for extensive periods and demonstrate good judgment when dealing with guests.
High School Diploma or GED.
Proven cooking experience, including experience as a line cook.
Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
Ability to work various shifts in a 7/365 team-oriented environment including nights, weekends, and holidays.
Excellent customer service skills and an ability to communicate effectively, in English.
Self-starter able to prioritize and handle various tasks simultaneously.
Ability to adapt to changing priorities and unexpected situations.
Proficiency required in reading, writing, and mathematics, in English.
Ability to lift a minimum of 50 lbs.
Perform essential job functions such as standing, bending, reaching, climbing on a ladder, and walking long distances.
Ability to work in an environment with varying conditions such as high heat, steam, and odors.

Nice To Haves

Work experience in a high volume or fast-casual dining restaurant environment preferred.
Culinary school diploma preferred.

Responsibilities

Provide a positive company image by embodying courteous, friendly, and efficient service with a smile to customers and team members.
Embrace the family culture by following core values (Trust, Respect, Integrity, First-Class, Innovation, Commitment).
Recognize and satisfy all restaurant guests and be accountable to Company and Restaurant Managers.
Exceed First Class Service standards and behavior with guests, business partners, and peers.
Maintain a professional company image by adhering to all grooming and uniform guidelines, including slip-resistant shoes.
Prepare food with 100% recipe adherence, following recipes and product directions for preparing, seasoning, cooking, tasting, carving, portioning, and serving food items.
Follow production prep lists and keep accurate records.
Requisition supplies and equipment as needed.
Proficiently use knives, slicers, and other kitchen equipment.
Use the KDS (Kitchen Display System) to efficiently manage guest orders.
Utilize a variety of cooking methods.
Follow all brand standards, including those related to food safety, sanitation, operational excellence, and guest satisfaction.
Practice excellent food safety and sanitation practices, ensuring compliance with all local, state, and federal laws and regulations.
Regularly restock all kitchen supplies and food items required for service.
Assist with ordering and planning food supplies, as directed by the supervisor.
Report necessary equipment repair and maintenance to management.
Monitor proper rotation and dating of prepped food items and storage areas.
Maintain a clean and organized work environment free of safety hazards.
Work well in a fast-paced environment, demonstrating attention to detail and the ability to multi-task.
Ensure that food for guest tickets comes out simultaneously, in high quality, and in a timely fashion.
Assist with training new cooks and other restaurant staff, helping as needed.
Perform other duties as assigned.