Line Cook at Alma Cocina Downtown

You: Have a passion for delivering a great culinary experience to every guest, have experience in a full service restaurant, are?a team player who is able to hold themselves accountable to our standards, and are?ready to learn and grow.

The restaurant: Alma Cocina is re-opening Downtown. Our menu offers a unique approach to Mexican and Latin American cuisine.?Bright, fresh ingredients and regional influences shine through lunch tortas and taquito spreads, our seasonal guacamoles and salsas, and traditional chicken mole Oaxaca full of rich flavor. This seasonally driven menu,?along with our extensive Mezcal and Tequila selection, provide?our teams with the opportunity to hone their craft and deliver extraordinary experiences to our guests.

The Line Cook has one of the most important roles in the company. A Fifth Group Line Cook's work and dedication is represented with every plate that leaves the kitchen. The Line Cook must combine recipe knowledge, cooking technique, consistency and timeliness so as to result in a complete and joyful dining experience. It is the Line Cook's responsibility to connect with guests through the dish they produce and to make each meal a memorable one.

Being a Fifth Group Line Cook requires the individual to take on much responsibility. It requires a high degree of conscientiousness, accountability and professionalism. Line Cooks must be reliable and able to handle multiple tasks simultaneously while maintaining confidence and composure. They must be detail oriented and driven to exceed the guest's expectation.

Product and Procedure Knowledge: We value learning and growing. We are inspired by and foster creativity.

• Maintains thorough product knowledge of all menus, ingredients, recipes and preparation methods.
• Upholds Fifth Group standards of quality and freshness.
• Responsible for thorough station set-up, breakdown and preparation for line checks.
• Maintains sufficient par levels and back-ups at all times.
• Achieves knowledge of restaurant concept and Fifth Group history and personnel.

Cookery: We demand quality.

• Demonstrates superior technical skills for all cooking responsibilities for line shifts, including consistent execution of recipes and presentations in the following areas: prep, pantry station, saute station, grill station.
• Demonstrates superior technical skills for all cooking responsibilities for prep shifts, including consistent execution of recipes and presentations in the following areas: meat/fish fabrication, sauces, baking, vegetable prep, all mis en place.
• Identifies and solves any problems related to food quality.
• Maintain effective communication with expediter and fellow employees throughout shift with regard to item availability, status of working orders and special circumstances.

Kitchen Financial and Business: We are committed to profitability.

• Know and follow all applicable State and County food safety and Health Department standards.
• Eliminate waste and spoilage through effective use of Fifth Group cooking standards.
• Maintains Fifth Group standards in the areas of cleanliness and organization.
• Completes all assigned, opening/closing duties, duration duties, and weekly cleaning projects.

Embody the FGR Values, Mission and Company Purpose: We believe in success and generosity. We insist on integrity and respect.

• Assists all other employees, whenever possible, with any tasks necessary for effective guest focused restaurant operation.
• Performs any task deemed necessary by managers for complete guest satisfaction.
• Observes all safety procedures.
• Resolves any guest dissatisfaction or complaints with their dish.
• Expected to have honest, open communication with staff, managers and owners.

These lists of job duties and responsibilities are not intended to be construed as an exhaustive list of all job duties performed by the personnel so classified. Management reserves the right to revise or amend duties at any time.