City Winery is seeking a talented Line Cook to join our BOH team. Please see the below position description and reply with a resume for consideration.
REPORTS TO: Line Lead Cook, Sous Chef, and Executive Chef
JOB PURPOSE: Cook and execution of plated/ prepared dishes in our restaurant including the venue. Menu offerings served are of the highest quality possible. To maintain consistency at all times during food service in the outlets. Help in the maintenance and sanitation of our kitchens throughout City Winery Nashville. Lead level cook relied upon to be a solid producer and productive member of our team.
ESSENTIAL JOB FUNCTIONS:
This is a cook position. Must be passionate about food.
The preparation and execution of food for Restaurant and Venue options in CW.
Daily mise en place, station set-up or work during service including but not limited to sauté, fry, grill, or pastry, production, buffet work and plated dinners or pantry.
Prepare foods by following recipes, procedures or server tickets through Aloha and or production schedules for the outlets.
Check portion control, weights and counts prior to service.
Maintain high quality and consistency of food at all times. Inspect all food products when working on individual dishes, platters or plates for display for guests or large group functions.
Check pars for shift use; determine necessary preparation, set production schedules and food requisitions if needed. Note any out-of stock items or possible shortages. Communicate to the supervisor or Chef.
Return all food items not used or of inferior quality to designated storage areas, being sure to cover/date all perishables.
Directly prepare and/ or help guide other cooks on preparation of special events or special dietary requirements for meals.
Assist with daily production of special events if directed to by the Chefs or Leads.
Work in a fast paced team environment.
Follow standard procedures or directions from the supervisor and or Chefs.
Help direct and motivate fellow team members in a positive goal oriented fashion.
Maintain/check cooking times and temperatures for all prep and production pertaining to the outlets.
Follow all storage and safe food handling procedures for hot and cold foods. Use of a calibrated food thermometer may be required or the use of TILT (time In lieu of temperature) in place of the thermometer if applicable.
Ensure daily temperature logs are being completed and turned into the supervisor or chefs on a weekly basis for Health Dept.
Maintain cleanliness of work area/s at all times. Including walk-ins, freezers and dry storage area. Upkeep of storage standards including but not limited to: labeling, dating and rotation of all food containers per CW standards.
Follow all local health department requirements at all times. Including the use of gloves for ready to eat foods. Ensure others are using gloves when appropriate.
Comply with schedule and attendance rules and standards.
QUALIFICATIONS:Great working knowledge and fluidity of all line stations including but not limited to: Sauté, Grill, Pantry and Fry Station.
Must have a solid understanding of major cooking and preparation principles i.e. sauté, braise, roast, poach, bake, steam.
Should have the ability to make from scratch stocks, sauces, vinaigrettes, coulis, puree’s and soups.
Must understand a la minute preparation.
Must be able to multi-task and keep on track at all times.
Serve Safe certification preferred, and or a good understanding of all local health department requirements for safe food handling and sanitation standards.
Basic math skills needed to understand and implement recipes and measurements.
Good eye/hand coordination needed to use all kitchen equipment and professional cutlery.
Must be able to work a variety of shifts, including, days, nights, weekends and holidays.
Maintain a professional culinary appearance, attitude, and performance. Must have the ability to multi-task in a fast pace environment.
Must be able to truss or tie certain whole proteins, work through most recognized industry knife cuts, i.e. small dice, brunoise, juilienne etc…
Must have the ability to reasonably fabricate some cuts of beef, pork, seafood, round and flat fish.
Culinary School or Vocational School Degree or certificate is a plus. 3 to 4 years relevant experience preferred in a high volume free standing restaurant or similar hotel outlet restaurant or bar/ pub.