Line Cook - Fort Point

Trillium•Boston, MA

8h•Onsite

About The Position

Trillium is looking for a Line cook to join our team at our Fort Point location! In this position, you will be responsible for preparing, cooking, and garnishing various foods efficiently within the established standards in every aspect.

Requirements

Minimum 18 years of age
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Excellent knowledge of food preparation and modern dining cooking
Must be able to perform in a fast-paced kitchen environment
Ability to read and comprehend simple instructions, short correspondence, and memos
Ability to effectively present information in one on one and small group situations to other employees of the organization
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
Ability to deal with problems involving a few concrete variables in standardized situations
Strong team-minded approach to fellow workers
Primary food quality work ethic
Proficient knife skills and use of equipment

Nice To Haves

Passion for the culinary world and a drive to learn & succeed
1 year culinary training and experience or equivalent combination of education and experience preferred
Previous line cook experience in a modern dining restaurant preferred

Responsibilities

Maintain food quality and nutritional standards
Perform technical culinary food production, portion control, and service standards
Follow production schedule
Food preparation of meats/poultry/game/fish, vegetables, and fruits
Lifting and moving equipment to and from work stations, stove, and refrigerator
Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period
Follows proper plate presentation and garnish setup for all dishes
Maintain food storage and handling procedures
Maintain a clean and sanitary work station and equipment
Maintain cooking temperature, product cooling, and labeling
Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures