Line Cook

About the role

The Line Cook is instrumental in creating an exceptional dining experience at the Fenway Hotel. We are seeking a Line Cook with a minimum of 3 years of progressive fine dining experience who is comfortable working in an open kitchen, upscale dining environment.

Responsibilities

• Skilfully prepare dishes according to recipe and presentation standards set by the Sous Chef, Chef De Cuisine and Executive Chef
• Take part in daily briefings and collaborate closely with the kitchen team to ensure a seamless service
• Maintain stringent health and sanitation standards in all cooking and holding areas
• Manage food stocks and kitchen resources, coordinating with the procurement team to maintain essential supplies
• Actively engage in learning and development opportunities to enhance culinary skills and adopt new cooking techniques
• Possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures
• Possess good working knowledge of accepted standards of sanitation
• Possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees
• Possess sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties in confined spaces
• Ability to perform duties within extreme temperature ranges
• Must have the ability to butcher fish and/or meats
• Follow the policies and procedures of the Department as SOP Manual
• Ensure that all hazards are reported
• Attend all Hotel’s Training as requested by the management
• Must be aware of all emergency procedures
• Strictly adhere to the Hotel’s Policy on Confidentiality and Ethics
• Maintain knowledge of menus and specials
• Ensure all appliances and machines, as well as the temperature of fridges are well maintained
• To perform all other tasks as requested by management
• Any other duties assigned by the manager or supervisor

Qualifications

• Culinary degree preferred
• High school diploma or GED equivalent required
• 3 years of progressive fine dining, upscale job-related experience required
• Hotel culinary experience a plus
• Read, write, and speak English fluently
• Enthusiasm and possess excellent customer service skills
• Enjoy working with people and possess a friendly and outgoing personality
• Excellent communication and listening skills
• Excellent time management with the ability to complete work within deadlines

Skills

• Strong focus and mental acuity to execute detailed recipes
• Effective stress management during high-volume service periods
• Quick decision-making and problem-solving regarding food preparation and kitchen operations
• Remain focused and efficient in a fast-paced environment
• Follow strict sanitation and cleaning procedures
• Respond quickly to requests for clean dishes or equipment from kitchen staff
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction and provide direction to others
• Manage differing personalities within the kitchen, the hotel and the community

Benefits

• Full-time Associate Benefits: Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees
• Part-time Associate Benefits: All above-listed benefits except for Medical Insurance, Holiday Pay, Tuition Reimbursement

Pay

Salary range: $18.00 - $22.00 per hour

Schedule

Continuous standing throughout the service in a high-temperature environment