Line Cook

We are looking for enthusiastic and capable  Line Cook  to join our exceptional team of service leaders. A Line Cook oversees assigned areas of culinary production and works service. This role supports the restaurant brand standards of food preparation, quality, cleanliness and teamwork. The Line Cook works under the direction of the Executive Chef and Chef de Cuisine and will be exposed to a variety of cooking techniques and ingredients.

Your Responsibilities

• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.
• Operate a specific station with others or individually per Chef request.
• Set up and close out each work-station based on parameters established by the Executive Chef.
• Prioritize daily work schedule with fellow Chef de Parties while also delegating appropriate work to externs; provide assistance as appropriate to gain greater efficiency.
• Collaborate when appropriate in menu changes, including specials / seasonal offerings.
• Work in tandem with fellow team members to ensure standards are met or exceeded as it relations to appearance of the facilities, sanitation and cleanliness through training of employees and creating a positive, production working environment.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the restaurant.
• Use working knowledge of basic cooking techniques; measuring, knife skills, sauteeing, grilling, roasting, poaching, etc.
• Ensure restocking the kitchen stations is performed accordingly and storage areas are properly organized.
• Accuracy follow recipes by measuring, weighting and mixing.
• Assist in training and mentoring your team members to assist each other in achieving professional goals.
• Prepare products according to recipe guidelines and production orders
• Assure all necessary items are in the restaurant / bakery at the start of the shift.
• Communicate any needs in appropriate timeframe, ensuring all ingredients represent the quality standards and are in line with the standards established by the Chef.
• Communicate in a timely fashion any discrepancies.
• Learn, follow and implement all procedures and standards regarding the properties HACCP Plan.
• Maintain care of, and clean, the kitchen equipment as needed.
• Clean the equipment and your entire work-station at the end of your shift.
• Be ready and willing to assist fellow staff members as situations arise.

Your Qualifications :

The Bastion Collection –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, The Bastion Collection  will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.