PM Line Cook at The Hive

21c Museum Hotels•Bentonville, AR

21h•Onsite

About The Position

The PM Line Cook at The Hive will accurately and efficiently cook hot food products, prepare and portion food products prior to cooking, and perform other duties in the areas of food and final plate preparation. This includes plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. The role requires a team player who understands menu execution, proper seasoning, and various cooking methods. The cook will maintain a clean and organized workstation, assist with ordering and prep lists, and identify product quality and freshness.

Requirements

Able to work flexible hours (nights, weekends).
Responsible, dependable, punctual.
Strong communication skills; must be able to speak, read, and understand English.
Clean and professional appearance.
Demonstrates enthusiasm for all things 21c.
Must pass a background check.
High school or equivalent education required.
Must be able to stand for long periods of time.

Nice To Haves

Experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc.
Experience with various forms of heat and cooking methods.

Responsibilities

Accurately and efficiently cooks hot food products.
Prepares and portions food products prior to cooking.
Performs duties in food and final plate preparation, including plating and garnishing.
Prepares appropriate garnishes for all hot menu item plates.
Understands menu and techniques required to execute dishes properly.
Reports to work on time and ready to work scheduled shift.
Works as part of a team focused on a common goal.
Brings in the proper tools for the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons.
Understands the importance of tasting and seasoning food properly.
Understands how to work with different forms of heat and cooking methods.
Receives and applies criticism in a positive manner.
Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc.
Actively learns through inquiry.
Keeps a clean and organized work station before, during, and post service.
Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day.
Able to identify product quality and freshness.