Line Cook at Cathedrale

 

Position Summary: Ensure quality and consistency of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

 

 

Duties and Responsibilities: including but not limited to

 

• Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
• Anticipate and accommodate the needs of the guests.
• Handles all allergy and/or dietary restrictions and modifications.
• Accurately follows all orders received from the POS system and/or direction from the expeditor.
• Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.
• Follow supervisor’s instructions, communicate with and supports co-workers, while being a team player.
• Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.
• Possesses general knowledge of the venue.
• Complies with Department of Health and company sanitation standards.
• Communicates product needs to the chefs and the support staff.
• Required to check cover counts, BEOs and/or Fire Sheets.
• Properly sets-up station and performs opening/closing procedures as directed by management, including:

• Stocks station with prescribed supplies.
• Sets “mise en place” following FIFO and company standards.
• Wipes down and sanitizes station.
• Performs opening side-work as prescribed.
• Performs closing side-work as prescribed.

• Reports all breakage, damage of equipment or furniture immediately to management.
• Attends and participates in daily pre-service meetings (where applicable).
• Attends and participates in any training sessions or departmental meetings.
• Learn by listening, observing other team members and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of Tao Group Hospitality, its partners and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.

 

Training Requirements:

• Tao Group Hospitality in-venue Line Cook training and Food Handling Certificate.

 

Minimum Education and Qualifications:

• Previous culinary experience preferred.
• Experience as a line cook in a high-volume culinary operation preferred.

 

Physical Demands and Work Environment:

• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.

Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays