About the Line Cook Position

We're seeking skilled and dedicated Line Cooks to join our team. This position requires highly-motivated individuals with kitchen experience, a passion for fine food and an attention to detail to join our team. The right candidate should be available to work nights, weekends and holidays and will report directly to the Executive Chef and Executive Sous Chef.

Location: Claremont & Asticou Hotels

** Qualifications and Experience:**
• Minimum three years of experience in a high-volume, full-service restaurant
• Basic written and verbal communication skills
• Accuracy and speed in executing tasks
• Ability to work as a team member in a positive atmosphere
• Knowledge of procedures for creating sauces, stocks and cooking food items by grilling, frying, sauteing and other cooking methods
• Ability to follow recipes completely
• Knowledge of food safety and sanitation
• Experience with operation of dish equipment, range, char-grill, mixers, and baking equipment
• Able to move about on foot to accomplish tasks, particularly movements from place to place. Bend, lift carry, reach/extend arms and hands above shoulder height or otherwise move in a constantly changing environment
• Lift, carry and push up to 50-75 lbs. regularly
• Ability to stand for the entire work day and climb steps regularly
• Withstand temperature extremes in freezer, refrigerator and grill areas
• Read and write work related documents in English
• Speech recognition and clarity, including the ability to speak to and understand the speech of guests and coworkers
• Communicate and receive verbal communication with other employees in a fast-paced environment ** _

Position Responsibilities:_**
• Take a pro-active role in the daily duties of the kitchen, along-side the team, to assist with food preparation, production, safety and sanitation to ensure the highest level of quality and consistency
• Has the ability to complete any reasonable tasks as assigned by the Executive Chef/Sous
• Maintain the highest level of sanitation at your station and the kitchen facility as a whole
• Ensure that each dish from your station leaving the kitchen is of high quality, meets presentation standards and is properly portioned
• Assist the team in maintaining a high level of guest satisfaction and takes fast action to correct service issues/mistakes as determined by the Executive Chef/Sous
• Adopt a climate of cooperation and respect between co-workers
• Report to work in appropriate uniform, including COVID protocols, and effectively develop schedule with Executive Chef/Sous to meet business demands ** _

Success Factors:_**
• Ambassador of Joy: Embody and promote a culture of positivity and enthusiasm, ensuring that both guests and staff feel welcomed, valued, and inspired.
• Customer-Centric Focus: Understand and anticipate the needs of both internal and external guests, consistently exceeding expectations.
• Meticulous Attention to Detail: Deliver work that is precise, thorough, and up to the highest standards of luxury hospitality.
• Effective Communication: Provide clear, concise, and actionable information to ensure colleagues, guests, and stakeholders are well-informed.
• Ownership & Accountability: Take full responsibility for tasks, ensuring they are followed through to achieve the desired results.
• Foster Team Collaboration: Work collaboratively within teams, motivating others to sustain exceptional levels of performance.
• Build Strong Relationships: Establish trust and foster cooperation with colleagues, guests, and partners to promote mutual success.