Line Cook

Tandem Hospitality Group; New Orleans (LA); On-site; USD 19,000 - 25,000; Full time

Job summary

Tandem Hospitality Group in New Orleans is seeking a Line Cook to prepare meals according to recipes and standards, ensure a clean and sanitized work area, and deliver appealing presentation. You will work to exceed guest expectations and contribute to repeat business.

The role requires completion of high school or equivalent, strong communication, reliability, and ability to work quickly with accuracy. You will handle mise en place, measure ingredients, and use kitchen appliances properly while

Qualifications

• Strong written and verbal communication skills.
• Ability to perform duties with attention to detail, speed, accuracy, and courtesy.
• Punctuality and reliable attendance.
• Interpersonal skills and ability to work well with staff and the public.
• Proper food safety training and certification as described by law.
• Ability to lift 60 lbs and stand for long periods.

Responsibilities

• Set up stations and collect mise en place to prepare menu for service.
• Weigh and measure ingredients for cooking.
• Prepare a variety of foods including meats, seafood, poultry, vegetables and cold items.
• Prepare sauces and garnishes for allocated station.
• Store all food items per safe handling procedures.
• Inform chef of shortages in advance.
• Maintain proper food temperatures and quality checks.
• Ensure cleanliness and organization of the kitchen at all times.
• Operate and maintain kitchen appliances and tools as directed.
• Assist staff and follow kitchen closing checklist.

Skills

Communication skills

Attention to detail

Reliability

Interpersonal skills

Education

High school diploma or equivalent

Tools

Kitchen appliances

Job description

A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.

Job Responsibilities

• Set up stations and collect all necessary misenplais to prepare menu for service
• Weigh and measure ingredients for cooking
• Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items
• Prepare sauces and garnishes for allocated station
• Cover, date and correctly store all food items as per safe food-handling procedures
• Inform chef in advance of likely shortages
• Ensure the correct temperature of food
• Taste all food items for quality before serving
• Use food preparation tools in accordance with manufactures instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Constantly use safe and hygienic food handling practices
• Return dirty food preparation utensils to the appropriate areas
• Assist staff with other duties as assigned by kitchen manager
• Sanitize refrigerators and storerooms
• Operate and maintain all kinds of kitchen appliances
• Perform record keeping and reports generation duties
• Order and take delivery of food and supplies
• Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager
• Maintain outstanding working relationships with staff, guests and supervisors
• Performs other duties as assigned, requested or deemed necessary by management

Job Qualifications

• High School graduate or equivalent vocational training
• Strong written and verbal communication skills
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
• Punctuality and reliable attendance.
• Interpersonal skills and the ability to work well with co-workers and the public.
• Proper food safety training and certification as described by law
• Ability to lift 60 lbs and stand for long periods of time
• High level of professionalism