Line Cook at Counting House

StaffedUp; Durham (NC); On-site; USD 21,000 - 30,000; Full time

Job summary

21c Museum Hotels is seeking a cook to accurately prepare hot foods and portion items before cooking. You will plate, garnish, and present dishes while maintaining clean, organized stations.

The role requires flexible hours including nights and weekends, strong English communication, and a professional appearance. Background check is required and teamwork is essential.

Qualifications

• Ability to work flexible hours including nights and weekends.
• Responsible, dependable, and punctual.
• Strong English reading, writing and communication skills.
• Clean and professional appearance.
• Demonstrates enthusiasm for all things 21c.
• Must pass a background check.

Responsibilities

• Cook hot food products accurately and prepare portions prior to cooking.
• Plate and garnish dishes and prepare appropriate garnishes.
• Work as part of a team focused on a common goal.
• Keep a clean and organized workstation during service.
• Assist sous chefs with prep lists and ordering for the next day.
• Identify product quality and freshness for all items.

Skills

Strong communication

Professional appearance

Enthusiasm for 21c

Punctual and dependable

Education

High school diploma or equivalent

Tools

Microplanes

Knives

Honing steel

Tongs

Spatula

Saucing/spoons

Job description

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity.

Come join our Flock!

Reports To: Sous Chef, Chef de Cuisine, Executive Chef

General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Specific Responsibilities:

• Understands menu and techniques required to execute the dishes properly.
• Reports to work on time and ready to work scheduled shift.
• Able to work as part of a team focused on a common goal.
• Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools).
• Understands the importance of tasting and seasoning the food properly, no matter how simple the dish.
• Understands how to work with different forms of heat and cooking methods.
• Receives and applies criticism in a positive manner, even from fellow employees.
• Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc.
• Actively learns through inquiry.
• Keeps a clean and organized work station before, during, and post service.
• Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day.
• Able to identify product quality and freshness.

Qualifications:

• Able to work flexible hours (nights, weekends).
• Responsible, dependable, punctual.
• Strong communication skills; must be able to speak, read, and understand English.
• Clean and professional appearance.
• Demonstrates enthusiasm for all things 21c.
• Must pass a background check.

Education/Formal Training:

• High school or equivalent education required.

Physical Requirements:

• Must be able to stand for long periods of time.