Criollo Line Cook - with experience; flexible schedule; upscale hotel or restaurant

New Hotel Monteleone, L.L.C.; New Orleans (LA); Hybrid; USD 35,000 - 50,000; Full time

Job summary

New Hotel Monteleone, L.L.C. in New Orleans is seeking a skilled Line Cook to prepare food according to recipes and specifications in a fast-paced environment. Candidates must have a high school diploma or GED and three years of cooking experience, preferably in fine dining.

This full-time position requires availability for evening shifts, ensuring that food quality and safety standards are upheld while maintaining a clean work area.

Qualifications

• High school diploma or GED and three years of cooking experience.
• Ability to work in a team-oriented environment under stress.
• Excessive exposure to heat and ability to lift up to 50 lbs.

Responsibilities

• Prepare food according to recipe and specifications.
• Maintain organized and clean work area at all times.
• Ensure food quality and safety standards are met.

Skills

Knife skills

Communication skills

Speed in work

Ability to take criticism

Education

High school diploma or GED

Tools

Kitchen utensils

Kitchen equipment

Job description

Criollo Line Cook - with experience; flexible schedule; upscale hotel or restaurant

Job Category: Food & Beverage/Culinary/Bar/Restaurant

Requisition Number: CRIOL003072

• Full-Time
• On-site

Location

New Orleans
214 Royal Street
New Orleans, LA 701302201, USA

Summary

A Line Cook prepares food according to recipe and restaurant specifications in a timely and efficient manner.

Essential Duties & Responsibilities

The essential duties and responsibilities of the Line Cook position are as follows:

• Interchangeability between all kitchen stations
• Understand how to use and operate all kitchen equipment
• Knife skills: cutting, chopping, carving, dicing
• Responsible for station hygiene and sanitation
• To comply with company and departmental safety rules and regulations, including proper handling of all relevant equipment
• Receives direction from chef, cook, or pantry chef
• Food preparation, washing, mixing, rinsing, etc.
• Use of kitchen tools, knives, paring knives, etc., in food preparation
• Observe all safety procedures
• Maintain an organized and clean work area at all times
• Prevent food waste whenever possible
• Rotate stock to maintain freshness standards
• Inform supervisors when supplies are getting low or equipment is not working properly
• Responsible for pantry organization
• Clean work areas, equipment, and utensils
• Butcher and clean fish, poultry, meat, and shellfish
• Use manual or electric appliances to clean, peel, slice, and trim food
• Stir and strain soups and sauces
• Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses
• Ability to fill in at other stations when chefs are absent
• Responsible for inventory, preparation and presentation of select dishes and food items
• Able to work in a team-oriented environment and under considerable stress
• Must immediately report all suspicious occurrences and hazardous conditions
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Give assistance to other cooks and stations as directed by supervisor
• Communicate quickly and precisely in a professional manner at all times
• Other duties as assigned

Position Status and Availability

The individual selected for this position must be available to work a full-time, evening (PM) shift Sunday – Saturday including holidays.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

Physical Requirements

• 100% of shift involves walking or standing
• 100% of shift involves continuously reaching, bending, lifting, stooping, or wiping
• Must be able to lift around 50 lbs. and push around 75 lbs.
• Excessive exposure to heat, cold, and water
• Be able to work in a standing position for long periods of time (up to 9 hours)
• Be able to reach, bend, stoop and frequently lift
• Must have the stamina to work 50 to 60 hours per week

Special Skills or Knowledge

• Knowledge of kitchen utensils and tools
• Knife working skills
• Basic cleaning skills
• A range of ingredients and their use should be known
• Ability to take criticism in a positive way
• Speed in work
• Cutting and chopping skills
• Communication skills are essential
• Ability to speak, read, and understand basic cooking directions
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization
• Ability to weigh and measure using Imperial units of weight measurement (ounces/pounds) and volume (cups/quarts)
• Ability to apply common sense understanding to carry out instructions
• Ability to taste and/or smell food being prepared
• Responsible in handling challenging situations
• Ability to make decisions in a time‑pressured environment
• Ability to work calmly and effectively under pressure
• Confidence, self‑drive, and enthusiasm

Education and Experience

High school diploma or general education degree (GED) and three (3) years cooking experience preferably in a culinary program or three (3) years fine dining cooking experience.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.