Line Cook

The Read House Hotel; La Vendue-Mignot; Sur place; EUR 20 000 - 40 000; Temps partiel

Résumé du poste

A prestigious hotel in La Vendue-Mignot is looking for a Line Chef 3 to prepare and cook food for the restaurant while maintaining a positive team environment. The ideal candidate will have at least a year of cooking experience and a commitment to guest satisfaction. You'll be working in a dynamic kitchen, ensuring top-quality dishes and adherence to health standards. This part-time role offers competitive pay and various benefits.

Prestations

Sign-on bonus: $500

Paid Time Off

Affordable medical, dental, and vision insurance

401(k) with matching

Employee discounts

Qualifications

• 1 year of proven cooking experience in a similar role.
• Understanding of various cooking methods and safety standards.
• Ability to learn and perform essential job functions accurately.

Responsabilités

• Prepare food for service, ensuring quality and timing.
• Cook menu items in cooperation with kitchen staff.
• Clean station and comply with sanitation regulations.

Connaissances

Guest satisfaction

Accuracy in tasks

Ability to work under pressure

Basic knife skills

Formation

Culinary education

Outils

Gas Range

Convection oven

Food processor

Description du poste

• $500 SIGN-ON BONUS **
  
  

The overall objective and purpose of the Line Chef 3 position is to prepare food for the restaurant and banquets. The Line Chef will execute recipes with efficiency and consistency, using only the most perfect ingredients and techniques to achieve the highest quality product possible. The Line Chef will work as a team covering each other's backs to ensure the smooth operation of the kitchens. All our culinary staff will create a positive and collaborative work environment through teamwork, maintaining a positive attitude, and always doing the right thing, even if no one is watching.

Primary Duties & Responsibilities

• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Ensure that food comes out simultaneously, in high quality, and in a timely fashion, plated and garnished to specifications
• Cook menu items in cooperation with the rest of the kitchen staff, following senior chef's instructions
• Set up and stock stations with all necessary supplies
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
  
  

Note that this is not an inclusive list and team members are at times asked to assist with other tasks to best serve the business. Other tasks may be assigned by the Chef de Cuisine or other managers.

Education/Experience

Job Requirements

• 1 year of proven cooking experience in similar scope and title. Experience in an upscale or fine-dining establishment not required, but is a plus.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Familiar with the industry’s best practices including cleanliness, safety, sanitation, and food handling.
• Formal culinary education is not required but is a plus. ServSafe certification is not required but is a plus
  
  

Skills & Abilities

• Commitment to guest satisfaction and service excellence.
• Accuracy and speed in executing assigned tasks. Ability to work under pressure, be organized, be self-motivated, and work well with others.
• Ability to read, speak and understand the English language in order to follow recipes and communicate with the team.
• Proficiency in using and handling culinary equipment and tools.
• Basic knife skills.
• Ability to learn and perform all essential job functions accurately and safely with minimal supervision.
  
  

Working Conditions

Equipment & Tools To Be Used

• General cooking appliances including, but not limited to, the following: Gas Range, Grill, Charbroiler, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives.
  
  

Physical & Mental Requirements

• Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires
• Ability to stand for long periods of time.
• Frequently required to use hands and arms to reach and handle. Frequently required to climb, balance, stoop, kneel, and crouch.
• Requires manual dexterity sufficient to handle equipment and utensils.
• Must be able to push, pull, lift, and carry up to 50 pounds.
• Ability to adapt to an ever-changing and sometimes stressful work environment.
  
  

Work Environment

• Commercial Kitchen environment and storage areas with tile flooring.
• The position requires the ability to work in both extreme heat from the hot line and sub-zero temperatures from walk-in freezer.
• High pressure, high volume, fast-paced, team-oriented.
  
  

The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

What We Have To Offer

Location:

• Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District.
• Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining.
  
  

Hourly Pay

• $18.00 per hour. Part-Time.
• Sign-on bonus: $250 awarded after 3 months of employment and an additional $250 will be awarded after 6 months of employment.
  
  

Benefits

• A culture that values curiosity, boldness, intentionality, and delight!
• Opportunities for internal growth and development
• Paid Time Off & Paid Holidays
• Earned wage access through PayActiv - access your earned wages before payday!
• Affordable medical, dental, and vision insurance plans
• Company provided life insurance
• Short & Long Term Disability and Accident and Critical Illness Insurance
• Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5%
• Referral program & Employee Assistance Program & Tuition Reimbursement Program
• Discounts at all Avocet-owned hotels and restaurants
  
  

Who We Are

Modern cuisine with Southern flair… Tastefully creative... Revival tastefully merges traditional local heirloom ingredients with modern concepts and delicious execution. A true fusion of old school and new school. Working with local farmers to “revive” seasonal, indigenous ingredients has injected a unique spin on our menu and is a nod to our fair city.

The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You'll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city! 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com.

EOE/DFWP