Line Cook

Job Summary: The Line Cook will be responsible for preparing, cooking, and garnishing various foods efficiently within the established “Wolfgang Puck Fine Dining Group” standards in every aspect

Essential Job Functions

Maintain food storage and handling procedures
Maintain food quality and nutritional standards
Perform technical culinary food production, portion control, and service standards
Follow production schedule
Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:
 Washing, peeling, cutting, and seeding vegetables and fruits
 Weighing and measuring ingredients
 Methods of combination: stirring, mixing, whipping, breading, etc.
 Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling
Maintain cooking temperature, product cooling, and labeling
Lifting and moving equipment to and from workstations, stoves, and refrigerator
Maintains a clean and sanitary workstation, equipment and
Distribute supplies utensils, and portable equipment
Stocks and maintains sufficient levels of food products at the station to ensure a smooth service period
Follows proper plate presentation and garnish set up for all dishes
Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School diploma or general education degree (GED)

Required Experience

Minimum 2 years of cooking experience;(or) equivalent combination of education and experience
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Excellent knowledge of food preparation and fine-dining cooking
Must be able to perform in a fast-paced kitchen environment

Preferred Experience:

Previous Line Cook experience in a fine dining restaurant

Knowledge, Skills, & Abilities

Conversational English vocabulary
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Strong team-minded approach to fellow workers.
Primary food quality work ethic
Proficient knife skills and use of the following equipment:
 Pasta Maker
 Tilting Steam Kettle
 Tilting Braising Skillet
 Pressureless Steamer
 Deep Fryer
 Mobile, Rotary and Convection Ovens
 Griddles
 Burners
 Salamander
 Buffalo Chopper
 Electric Mixers
 Electric Slicers
 Scales
 Wok
Competitive Health Care Coverage

Vision/Dental Coverage
Paid Time Off
401(k) with Company Match
Employee Discounts
Pre-Tax Dependent Care Flexible Spending Account
Life Insurance Short-Term Disability Insurance
Career Growth Opportunities

Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl.