Cook

The New Orleans Tribune; New Orleans (LA); On-site; USD 30,000 - 40,000; Full time

Job summary

The New Orleans Tribune in New Orleans, Louisiana, is seeking a skilled Line Cook responsible for preparing hot and cold food items while ensuring quality production and consistency. Candidates must be able to work in sauté, grill, and garde manger stations.

The ideal candidate will have at least one year of line cook experience and be flexible to work nights, weekends, and holidays. Responsibilities include maintaining kitchen sanitation, setting up stations before service, and adhering to safe food handling procedures.

Qualifications

• One year line cook experience required; prior experience in a fine dining restaurant preferred.
• Must be able to stand for 8+ hours per day.
• Flexible scheduling to include nights, weekends, and holidays.

Responsibilities

• Maintain kitchen sanitation in accordance with health department guidelines.
• Ensure station is set for service 15 minutes prior to service.
• Required to learn all menu items produced by assigned station.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Production and execution of orders to meet Omni standards.
• Maintain safe food handling procedures at all times.

Skills

Basic knife skills

Saute, grill and garde manger stations

Ability to multi-task

Job description

The candidate must be able to work sauté, grill, and garde manger stations.To candidate will prepare all hot/cold food items and be responsible for consistency and quality production and ensure all food is served according to specification.

Responsibilities

• Maintain kitchen sanitation in accordance with health department guidelines
• Ensure station is set for service 15 minutes prior to service.
• Required to learn all menu items produced by assigned station.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Refrigeration and serving of cold food.
• Production and execution of orders to meet Omni standards.
• Maintain safe food handling procedures at all times.

Qualifications

• Display basic knife skills
• Must be able to work saute, grill and garde manger stations
• One year line cook experience required; prior experience in a fine dining restaurant preferred
• Ability to multi-task.
• Must be able to stand for 8+ hours per day
• Flexible scheduling to include nights, weekends, and holidays.