Line Cook III
The Line Cook 3 assists the culinary team in providing Five Diamond standards of service and cooking to guests while practicing OVI&S policies and procedures. They are responsible for picking up and delivering items used in the food preparation and service in kitchen from storage/preparation areas. He/she will provide needed assistance in the set-up and break-down of the various food stations. He/she will also assist in the maintenance and organization of storage areas. Works to ensure that all needed kitchen supplies are obtained from storage and properly distributed in a timely manner. Requirements: Minimum of (2-3) years of experience in an upscale restaurant or hotel fine dining room. This position requires the ability to work with minimum supervision in a fast-paced environment; proven success in teamwork, innovation and creativity, high personal standards and a strong desire to fulfill guest expectations; flexibility with schedule, training in sanitation and Spanish skills are helpful. Formal culinary training is preferred. A flexible schedule is required and must be able to work weekends and holidays.
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