Line Cook/Chef de Partie

Hyeholde Restaurant; Coraopolis (Allegheny County); On-site; Full time

Job summary

A fine dining restaurant in Coraopolis seeks an experienced Line Cook/Chef de Partie. The role involves maintaining food quality, preparing dishes, and ensuring cleanliness in a high-volume kitchen. Ideal candidates should have culinary experience and strong communication skills.

Benefits

Employee meal discount

Annual performance and wage review

Paid training and certifications

Sustainable work-life balance

Qualifications

• Minimum 1-2 years of related experience required.
• Must have completed and maintained certification in Serv-Safe.

Responsibilities

• Maintain food quality standards alongside the culinary team.
• Prepare and finish all hot and cold foods.
• Follow HACCP guidelines for food safety.

Skills

Communication

Multitasking

Attention to Detail

Education

Associates or Bachelor’s degree in culinary arts

Job description

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This range is provided by Hyeholde Restaurant. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$18.00/hr - $20.00/hr

Direct message the job poster from Hyeholde Restaurant

Director of Operations at Hyeholde Restaurant

Hyeholde Restaurant is seeking an experienced Line Cook/Chef de Partie

Hyeholde Restaurant and Round Room is a unique dining and entertainment venue in operation for over 85 years located in Moon Township, PA, minutes from Pittsburgh. The restaurant sits high on a hill and overlooks four acres of flower gardens, a chefs’ garden, and bee hives. We are a fine dining restaurant with farm-to-table menus. We use the finest quality ingredients available, and update our menus to reflect the flavors of each season. We support our local farmers and purveyors.

The ideal candidate must be able to effortlessly multi-task, possess great communication skill, and enjoys the learning aspects of food and beverage.

ROLE AND RESPONSIBILITIES:

• Assure and maintain food quality standards including consistency and presentation alongside the Executive Chef, Chef de Cuisine, and culinary team.
• Responsible for preparing and finishing all hot and cold foods, assisting the unloading of deliveries, and stocking and rotating the product.
• Maintaining the cleanliness and sanitation of work areas and equipment as well as helping with both prep and service.
• Must have the ability to read and follow menus and recipes, complete basic mathematical calculations, possess strong communication skills, and the ability to work within a team environment.
• Line Cook/Chef de Partie will have a strong work ethic and desire to learn.
• Maintains a thorough understanding of the industry and stays abreast of industry trends.
• Must follow HACCP guidelines, upholding company food safety, food handling, and sanitation requirements to ensure the health and safety of our guests and staff.
• Opens and or closes the kitchen properly and follows the opening/closing checklist for kitchen stations.
• Must be willing to learn and accept constructive criticism from managing chefs.
• This position works under the direction of the Sous Chef with the infrequent exercise of independent judgment. Interacts with other chefs and internal staff to effectively maximize the productivity of the restaurant’s kitchen.

REQUIREMENTS:

• Associates or Bachelor’s degree in culinary arts preferred, but not required. Minimum 1-2 years of related experience required, preferably in an upscale food and beverage operation.
• Excellent written/digital and verbal interpersonal and communication skills.
• Sets high standards by complying with all departmental rules, policies, and procedures.
• Clean work habits, attention to detail, and thorough service standards are required.
• Must be able to multitask in a high-volume environment while always appearing calm and collected.
• Must possess a professional demeanor with the ability to interact with all types of team members.
• Team members must adhere to Hyeholde guidelines as stated in the kitchen training manual and employee handbook.
• Must be able to work flexible hours including nights, weekends, and holidays as required.
• Must have the ability to stand and walk at a steady pace for periods of up to 8 hours or more.
• Must have the ability to frequently lift and or move up to 50 pounds.
• Must have completed and maintained certification in Serv-Safe.
• This position requires proof of full vaccination against COVID-19 before the first date of employment, subject to applicable law unless a reasonable accommodation request is received and approved.

BENEFITS:

• Employee meal discount
• Annual performance and wage review after the 1st anniversary
• Paid training and certifications
• We are committed to ensuring a sustainable work-life balance
• A great environment to work in surrounded by talented, hardworking, passionate, and fun people

Job Type: Part/Full-time

Pay: $18.00 - $20.00 per hour

Expected hours: 35 – 45 per week

• Paid training

Shift:

• 10 hour shift
• Night shift

Experience:

• Culinary Experience: 1 year (Required)
• Cooking: 1 year (Required)

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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