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