Line Cook
Boost your chances before you apply.
Hotel Saint Vincent
New Orleans, LA, US
Summary
The Line Cook is responsible for preparing food according to established recipes and sanitation standards while maintaining a clean and organized workspace. They must also manage inventory, complete temperature logs, and assist with staff meal preparation as directed by the culinary management team.
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!
JOB SUMMARY:
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!
Located in the Lower Garden District of New Orleans, inside a landmark 1861 building, the Hotel Saint Vincent opened in 2021. The 75-room hotel, designed by Lambert McGuire Design, honors Saint Vincent’s storied past with highly considered restoration and modern design that compliment the property’s historic character.
Property amenities include lush public spaces, interior courtyard with enclosed swimming pool, member’s club, private event center, and outdoor verandas. Overseeing the food and beverage program, MML Hospitality showcases its signature hospitality, design, and modern cooking throughout the property with two full-service restaurants as well banquet events, in-room dining, and multiple bars.
Founded
2021
Company size
201-500 employees
Industry
Hospitality
Org type
Privately Held
Headquarters
New Orleans, LA
