Line Cook

Description:

Here is how the Line Cook accomplishes this as part of a team:
 

• Prepare food to the executive chef’s specifications as well as assisting kitchen staff with daily tasks
• Working independently to help support the Amuse and Floris kitchen teams with prep and line cook duties, as instructed by the chefs
• Cooking menu items in cooperation with the rest of the kitchen staff as well as making sure menu items are served in a timely manner
• Supporting chefs and kitchen staff with projects, inventories, deliveries, kitchen maintenance and cleanings
• Working to maintain a clean, sanitary and safe working environment
• Reporting accidents, issues or policy violations to kitchen leadership
• Supporting the museum’s commitment to provide quality customer service and quality products to our visitors and guests
• Flexibility to move from working on Amuse and Floris menu preparations to helping prepare other foods or undertaking other kitchen tasks, as needed
• Helping prepare foods for Best Cafe and Special Events when directed

Minimum Qualifications

• Food service experience in BOH/kitchen
• Ability to read and comprehend simple instructions and comprehend complex recipes
• Strong communication skills (written/reading/verbal); ability to take feedback well
• Ability to use weights, measures and comprehend recipes
• Knowledge of basic knife skills, chopping, and sautéing, grilling and food prep.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Ability to handle fast paced, high volume situations in a kitchen
• Good knife skills and knowledge about kitchen equipment
• Ability to independently solve routine problems
• Flexible availability that includes weekends, evenings and holidays
• Ability to work as part of a diverse team; flexible when given different assignments and directions
• Ability to lift or move up to 50 lbs; stand or walk up to 10 hours
• Ability to bend, point, stand, twist, climb, and have dexterity of fingers
• Motivated, team-player