Line Cook
We are searching for a Line Cook to assist kitchen staff in preparing and cooking fast casual food in a museum restaurant and catering kitchen.
Essential functions:
– Preparing, cooking and presenting food to order following established NMMV brand standards guidelines and recipe specifications
– Following correct prepping procedures, utilizing prep charts, properly stores and rotates perishable stock
– Maintain proper food temperatures in accordance with NMMV’s brand standards, federal, state and local regulations
– Preparing special orders as requested
– Maintaining stock to shift par levels
– Organizing and maintaining work arears, storage areas and coolers
– Assisting as needed with deliveries and product inventory
– Cleaning and taking proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment
– Adhering to all food safe handling principles
– Completing side work and deep cleaning assignments correctly and timeously
– Possessing strong product and menu knowledge
– Monitoring waste and other food cost controls
– Addressing concerns and complaints promptly and in a courteous manner and notifies the Supervisor of any issues
– Assisting other kitchen staff, including Cashiers and Dishwashers periodically
– Willingly assist others without being asked
– Adhering to NMMV’s brand standards and internal policies and procedures
– Providing prompt and courteous service and is cordial to all team members and guests
– Assist as needed with private and catered functions

Required skills

– Excellent customer service skills
– Good verbal communication
– Well organized
– Ability to function well in a high-paced and stressful environment
– Quick and efficient
– Work well in a team
– Understand and follow directions
– Must be able to lift and carry heavy items
– Prolonged periods of walking or standing
– Must be able to work in a confined space
– Must work inside and outside the restaurant
– Must be able to work with potentially hazardous chemicals
– Must be able to tolerate extreme temperatures in the freezer and outside

Work schedule: Varies, can be scheduled mornings, daytime business hours, evenings, weekends and
public holidays. Schedules and hours may fluctuate, depending on the business needs.

Average hours over 2 weeks period: 32 hours per week