We are seeking experienced Line Cooks with an excellent understanding of various cooking methods, ingredients, equipment and procedures in fine dining cooking.
JOB SUMMARY :
The Line Cook will be responsible for preparing, cooking and garnishing various foods efficiently within The Italian Kitchen established 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 work stations, stove, and refrigerator.
- Maintains a clean and sanitary work station, equipment.
- Distribute supplies utensils, and portable equipment.
- Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period.
- Follows proper plate presentation and garnish setup for all dishes.
- Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures.
- Perform other job-related duties as assigned.
REQUIREMENTS :
- 2 years cooking experience;(or) equivalent combination of education and experience.
- Ability to perform in a fast-paced kitchen environment.
- Conversational English vocabulary.
- Ability to read and comprehend simple instructions, short correspondence, and memos.
- Ability to write simple correspondence.
- 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 deal with problems involving a few concrete variables in standardized situations.
- Strong team orientation with fellow team members.
- Proficient knife skills and use of following equipment :
- Pasta Maker
- Tilting Steam Kettle
- Tilting Braising Skillet
- Pressureless Steamer
- Deep Fryer
- Rotary and Convection Ovens
- Griddles
- Burners
- Salamander
- Buffalo Chopper
- Electric Mixers
- Electric Slicers
- Scales
Ability 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.
Ability to occasionally stoop, kneel, crouch, or crawl.
Ability to regularly lift and / or move up to 10 pounds, frequently lift and / or move up to 25 pounds, and occasionally lift and / or move up to 50 pounds.
Legally able to work in the US; verified by E-Verify.
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts.
The famed chef has built a brand that encompasses three companies : Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
Puck began cooking as a child, at his mother’s side. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang started his formal training at fourteen years of age.
As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L’Oustau de Baumanière in Provence.
At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975.