Line Cook II - Soho House West Hollywood

Main Duties

• Learn ingredients on all menu items and produce consistent and quality dishes in fast-paced and demanding environments and on two stations.
• Daily support in prep as well as kitchen maintenance, equipment, and inventory when needed.
• Prepare food items in the pantry, fry station, and other kitchen areas while adhering to allergy requests and specific dish alterations.
• Prepares all food items as directed in a sanitary and timely manner.
• Comply with safety, sanitation and food handling procedures.
• Follow recipes, portion controls, and presentation specifications as set by the Kitchen while paying attention to cooking temps and quality to reduce additional costs.
• Aid with inventory to support the kitchen operating at a sustainable food cost.
• Set up stations according to Kitchen guidelines, and maintain a safe, clean, organized, and stocked work area.
• Execute production and a-la-carte dishes including weekend feast ideas and team meals.
• Work towards specific goals and Soho House Standards for speed of service goals and consistent experience for Soho House Standards for service; 3-8-10.
• Follow proper time and attendance procedure when clocking in and out for shifts and breaks.
• Support Executive Sous and Jr. Sous with pre and post-service meetings when requested.
• Positive influence for teams under pressure and provide a welcoming work environment that increases staff morale.
• Attend “Cook House” trainings and support the mentoring and education of new and existing team members on areas they are looking to go.
• Aid with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

Required Skills/Qualifications

• Minimum of 2+ years’ experience in a fast-paced, upscale and approachable environment of professionals.
• Strong understanding of professional cooking and encompasses educated knife-handling skills.
• Food handler’s certificate.
• Strong communicator, able to take direction, team player mentality.
• Proactive ability to build professional relationships with all leaders and kitchen team.
• Flexible schedule and ability to work morning, night, weekend and holiday’s (as needed).
• Proven ability to execute all menu items and properly prepare and deliver top-quality dishes on all stations.

Physical Requirements

• Must be able to seize, grasp, turn, and hold objects with hands.
• Must be able to work on your feet for at least 8-10 hours.
• Fast-paced movements are required to go from one part of the kitchen and storage areas to others.
• Must be able to move, pull, carry, or lift up to 50 pounds on occasion and 35 pounds regularly.
• Occasional environmental exposures to cold, heat, and water.
• Occasionally kneel, bend, crouch, and climb as required.