Line Cook

We are seeking experienced Line Cooks with an excellent understanding of various cooking methods, ingredients, equipment and procedures in fine dining cooking.

JOB SUMMARY:

The Line Cook will be responsible for preparing, cooking and garnishing various foods efficiently within The Italian Kitchen established standards in every aspect

ESSENTIAL JOB FUNCTIONS:

• Maintain food storage and handling procedures.
• Maintain food quality and nutritional standards.
• Perform technical culinary food production, portion control, and service standards.
• Follow production schedule.
• Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:
• Washing, peeling, cutting and seeding vegetables and fruits
• Weighing and measuring ingredients
• Methods of combination: stirring, mixing, whipping, breading, etc.
• Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling
• Maintain cooking temperature, product cooling and labeling.
• Lifting and moving equipment to and from work stations, stove, and refrigerator.
• Maintains a clean and sanitary work station, equipment.
• Distribute supplies utensils, and portable equipment.
• Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period.
• Follows proper plate presentation and garnish setup for all dishes.
• Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures.
• Perform other job-related duties as assigned.

REQUIREMENTS:

• 2 years cooking experience;(or) equivalent combination of education and experience.
• Ability to perform in a fast-paced kitchen environment.
• Conversational English vocabulary.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to add and subtract two digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance.
• Ability to deal with problems involving a few concrete variables in standardized situations.
• Strong team orientation with fellow team members.
• Proficient knife skills and use of following equipment:

-Pasta Maker

-Tilting Steam Kettle

-Tilting Braising Skillet

-Pressureless Steamer

-Deep Fryer

-Rotary and Convection Ovens

-Griddles

-Burners

-Salamander

-Buffalo Chopper

-Electric Mixers

-Electric Slicers

-Scales

-Wok

Ability to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell.

Ability to occasionally stoop, kneel, crouch, or crawl.

Ability to regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

Legally able to work in the US; verified by E-Verify.

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed chef has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
Puck began cooking as a child, at his mother’s side. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang started his formal training at fourteen years of age. As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L’Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975.

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