Line Cook

Hotel Saint Vincent; New Orleans (LA); On-site; USD 19,286,000 - 26,174,000; Full time

Job summary

Hotel Saint Vincent in New Orleans, LA is seeking full-time or part-time Line Cooks to join our culinary team. You will prepare dishes and support line cooks in delivering high-quality meals in a fast-paced hospitality setting.

Ideal candidates have basic communication, strong organizational skills, and the ability to work well under pressure. Prior fine dining experience is a plus and availability for varied shifts is preferred.

Qualifications

• Basic written and verbal communication skills are required.
• Organizational skills and attention to detail are essential.
• Ability to work with speed and accuracy in a busy kitchen.
• Strong teamwork and ability to follow directions in a fast-paced environment.
• Experience in fine dining is a plus.

Responsibilities

• Preparing or directing the preparation of food using established production procedures and systems.
• Maintaining sanitation standards, personal hygiene, and health standards.
• Storing food properly and safely using FIFO principles.
• Keeping daily production records and ensuring supplies meet preparation needs.
• Preparing staff meals for FOH & BOH as assigned by Chef de Cuisine/Executive Chef.
• Providing top-notch customer service in a fast-paced restaurant environment.

Skills

Basic communication

Organizational skills

Speed and accuracy

Teamwork

Follow directions

Fine dining experience

Job description

Job DetailsJob Location: Hotel Saint Vincent Nola - New Orleans, LA 70130Position Type: Full-Time/Part-TimeTravel Percentage: NoneJob Shift: AnyJob Category: Hospitality - HotelHotel Saint Vincent is looking for full-time and part-time Line Cooks!

Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures, and following all given recipes and guidelines given by Chef and Management. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Duties and Responsibilities:

• Preparing or directing the preparation of food served using established production procedures and systems
• Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for tray line or dining room
• Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques
• Storing food properly and safely by marking dates and items according to the rules of FIFO (first in first out)
• Maintaining daily production records
• Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation
• Correctly prepare all food served following standard recipes and special diet orders; portioning food for serving
• Completing food temperature log before service

Supportive Function:

• Reporting necessary equipment repair and maintenance
• Performing other work-related duties as assigned
• Creating and executing Staff meals for FOH & BOH every day as assigned by Chef de Cuisine / Executive Chef
• Performing other duties as assigned
• Ability to provide top-notch customer service in a fast-paced environment.
• A positive attitude and ability to work well under pressure with all restaurant staff.
• Does high-quality work while unsupervised.
• Able to safely lift and easily maneuver trays of food when necessary.
• Willing to follow instructions and ask questions for clarification if needed.
• Able to work in a busy restaurant environment.

Qualifications

• Basic written and verbal communication skills
• Organizational skills
• Accuracy and speed in executing tasks
• Ability to work as a team member
• Follows directions and instructions
• Experience in fine dining is a plus!