Line Cook Full Time

Kimpton Hotels & Restaurants•Charlotte, NC

4d•Onsite

About The Position

We are seeking a passionate and hardworking Line Cook to provide guests with excellent food quality and consistency in an attractive environment with professional service. As a Line Cook, you will be responsible for crafting quality dishes according to restaurant specifications, maintaining and building sound working relationships with your teammates, and acting as an ambassador for the restaurant. You will be a creator of ridiculously personal experiences and develop relationships with guests that will compel them to return.

Requirements

Must have a minimum of two (2) to four (4) years of experience in a related or supportive position.
Time management and organizational ability required for high quality food production, with minimal supervision necessary.
Must have experience and proficiency with cooking including garde manger, saute station, fry station, and grill station.
Must have experience and familiarity to work at a high level of performance within all meal periods including breakfast, lunch, dinner, and brunch.
Ability to work with minimal direction or supervision to complete assigned tasks.
Food Handler Certification (If applicable).
Trained in knife skills and basic kitchen equipment.
Ability to multi-task under pressure.
Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Nice To Haves

Flexible schedule, able to work evenings, weekends, and holidays when needed.

Responsibilities

Follow departmental policies as well as restaurant rules and regulations as set forth in the employee handbook and by management.
Report any maintenance or repairs needed to the Executive Chef.
Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Provide excellent quality and presentation of all food to the guests.
Demonstrate, prepare, and execute each menu item with agreed-upon specifications and presentation.
Produce food on a timely basis and be well educated regarding the menu.
Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.