Line Cook at Counting House

21c Museum Hotels•Durham, NC

19h

About The Position

The Line Cook accurately and efficiently cooks hot food products and prepares and portions food products before cooking. The role also includes food and final plate preparation, plating and garnishing cooked items, and preparing appropriate garnishes for hot menu plates. The Line Cook works with the Sous Chef, Chef de Cuisine, and Executive Chef, and contributes to a team focused on a common goal.

Requirements

High school education or equivalent.
Able to work flexible hours, including nights and weekends.
Responsible, dependable, and punctual.
Strong communication skills, including the ability to speak, read, and understand English.
Clean and professional appearance.
Must pass a background check.
Must be able to stand for long periods of time.

Responsibilities

Understand the menu and the techniques needed to execute dishes properly.
Report to work on time and ready for the scheduled shift.
Work as part of a team focused on a common goal.
Bring the proper tools for the job, including microplanes, knives, honing steel, tongs, spatula, and saucing and plating spoons.
Taste and season food properly, including simple dishes.
Work with different forms of heat and cooking methods.
Receive and apply criticism positively, including feedback from fellow employees.
Work with different proteins, fruits, vegetables, grains, dry goods, spices, and vinegars.
Learn actively through inquiry.
Keep the work station clean and organized before, during, and after service.
Know station setup and pars to assist sous chefs with ordering and writing preparation lists for the next day.
Identify product quality and freshness.
Cook hot food products accurately and efficiently; prepare and portion food products before cooking; and assist with food preparation, plating, and garnishing.