Line Cook

Aldenberg Hotel•Versailles, KY

About The Position

Located in the heart of downtown Versailles the Aldenburg Hotel will bring an elegant white tablecloth steakhouse to life with a new and exciting hospitality group where we will pride ourselves in exquisitely refined classic American steakhouse fare. We are looking for eager and professional applicants to add to our growing team. Summary: The Cook is responsible for preparing and cooking food according to recipes and quality standards, ensuring efficient and timely service. This role involves a variety of tasks related to food preparation, cooking techniques, maintaining a clean and organized work environment, and adhering to food safety regulations.

Requirements

High school diploma or equivalent preferred.
Proven experience as a cook in a similar environment is often required (specific years of experience may vary depending on the level of the position).
Strong knowledge of basic cooking techniques and food preparation.
Familiarity with kitchen equipment and utensils.
Ability to follow recipes accurately and consistently.
Excellent time management and organizational skills.
Ability to work efficiently under pressure in a fast-paced environment.
Strong attention to detail and quality.
Knowledge of food safety and sanitation regulations.
Good communication and teamwork skills.
Physical stamina and ability to stand for extended periods, lift heavy objects, and work in a hot environment.
Ability to stand and walk for extended periods.
Ability to lift and carry up to [Specify weight, e.g., 25-50] pounds.
Ability to bend, stoop, and reach frequently.
Ability to work in a hot and potentially noisy environment.
Good manual dexterity and hand-eye coordination.

Nice To Haves

Formal culinary training or certification is a plus.

Responsibilities

Food Preparation: Prepare ingredients for cooking, including washing, chopping, slicing, and measuring.
Follow standardized recipes and portion control guidelines consistently.
Prepare sauces, stocks, and other foundational elements.
Ensure the quality and freshness of all ingredients used.
Assist with inventory management and informing supervisors of low stock.
Cooking and Execution: Cook food items using various cooking methods (e.g., grilling, frying, sautéing, baking, steaming).
Monitor food temperatures and cooking times to ensure proper doneness and safety.
Plate and present food attractively according to established standards.
Coordinate with other kitchen staff to ensure smooth and efficient service.
Handle multiple orders simultaneously while maintaining quality.
Kitchen Maintenance and Sanitation: Maintain a clean and organized work station, including equipment and utensils.
Adhere to all food safety and sanitation regulations (e.g., HACCP).
Properly store and label food items.
Assist with cleaning duties, such as washing dishes, sweeping, and mopping.
Dispose of waste properly.
Teamwork and Communication: Communicate effectively with other kitchen staff and service personnel.
Work collaboratively as part of a team to ensure efficient kitchen operations.
Follow instructions from supervisors and chefs.
Report any issues or concerns to the appropriate personnel.
Other Duties: Assist with receiving and storing deliveries.
Operate kitchen equipment safely and efficiently.
Participate in training and development opportunities.
Perform other duties as assigned by the Head Chef, Sous Chef, or Kitchen Manager.