Line Cook

The Eddy Taproom & Hotel
Job Description

The Line Cook will provide and maintain high quality standards and procedures
in preparing and serving food while keeping the kitchen clean, safe and a
sanitary environment in which to work. This role will contribute to the
organization as an active business partner that is responsible for supporting
the company's goals, objectives, vision, mission, and values.

Essential Functions

Major areas of responsibility/ management include, but are not limited to:
Troubleshoot equipment using proper tools in a skilled craftsman-like manner.
Responsible for preparation of all restaurant foods, hot and cold, that
meet specifications, guarantees and pays attention to detail with plate
presentation.
Maintain solid knowledge of all food products, sanitation standards, and
all policies/ procedures and is able to skillfully apply culinary techniques.
Working as a team and effectively communicating with management, chefs,
and service staff in order to fulfill and address any issues or needs
requested by guests and or employees
Ensuring requisitions are processed properly and placed in designated area,
assist in lowering food cost and waste, properly label and date all products
to ensure safekeeping and sanitation, read and expedite computer tickets for
service, produce production list to ensure efficient execution of service,
conduct inventory on a regular basis to ensure proper par levels and assist
Chef, Assistant Chef, Cooks, Pantry workers, and Kitchen Helpers as
needed in the execution of service.
The guest experience revolves around the food appearance, quality and
overall dining experience.

Qualifications

High school or equivalent education required
Minimum of 3 years' cooking experience
Standalone restaurant experience
Ability to communicate clearly and speak, read, write and understand English

PREFERRED

Culinary Degree from an accredited culinary program

PHYSICAL REQUIREMENTS

Most work tasks are performed indoors. Temperature generally is moderate and
controlled by hotel environmental systems; however, must be able to work
in extreme temperatures like freezers (-10°F) and kitchens
(+110°F), possibly for one hour or more. Ability to physically
handle knives, pots, lift and carry same from shelves and otherwise
transport up to 50 pounds to every area of the kitchen or storeroom. Proper
usage and handling of various kitchen machinery to include slicers, buffalo
chopper, grinders, mixers, and other kitchen related equipment. Ability
to physically self-demonstrate culinary techniques, i.e., cutting,
cooking principles, plate presentation, safety and sanitation practices.
Must be able to push and pull carts and equipment weighing up to 200 lbs.
occasionally. Must be able to bend, stoop, squat and stretch to fulfill
cleaning tasks occasionally. Requires grasping, writing, standing,
sitting, walking, repetitive motions, bending, climbing, listening and hearing

$14/hour - $16/hour + great benefits! Full time position.
Contact Information