Line Cook, LeCavalier - Wilmington, United States - 100 Ocean
Description
** Line Cook, LeCavalier | HOTEL DUPONT**
**Job Category****:** Food & Beverage **Requisition Number****:** LINEC08077 Showing 1 location **Job Details**
**Description**
Opened in September 2020, Le Cav is an approachable French brasserie from acclaimed Chef-Partner Tyler Akin at the historic HOTEL DU PONT. Influenced by the flavors of Provene and the South of France, Le Cav offers both French classics (think: Steak Frites and a crave-worthy French Onion Soup) and inventive riffs with a natural wine list that *Travel + Leisure* just praised for its excellence.
In its first few months of opening, Le Cav received widespread critical acclaim. The restaurant was featured on *CBS This Morning* in a national TV segment and lauded in the *New York Times*, *Forbes*, and *Food & Wine,* among others. Le Cav received the Best Historic Restaurant Award from Historic Hotels of America in December. The next month, the hotel was named one of the "Best Hotels in the USA by U.S. News and World Report and both the hotel and restaurant were featured in *Travel + Leisures* coveted list of must-visit destinations for 2021. With a highly collaborative, hospitality-driven team, this is just the beginning.
We are seeking talented and ambitious AM & PM LINE COOKS Our chef is looking for passionate and tenacious cooks, who are dedicated to their craft all while working on the line for the best restaurant in Delaware.
Tremendous career growth opportunities are absolutely on the table for those who apply
The **Line Cook** is responsible for maintaining, planning, and preparing food pantry items, small bites for daily reservations, and upcoming menus. He/she is responsible for maintaining high standards throughout the kitchen and food storage areas, practicing good food safety, appropriate sanitation standards, and must demonstrate excellent planning and organizational skills. A **Line Cook** works as a team member in a dynamic fast pace environment, and must follow all safety procedures. This position is for an upbeat multitasker with a calm composure.
**ESSENTIAL DUTIES AND RESPONSIBILITIES**
Prepares all the food items as directed in a sanitary and timely manner to meet service standards .
He/she follows recipes, presentation specifications, and controls portions as set by the winery.
A Line Cook also assumes 100% responsibility for quality of the products that are served.
He/she is also responsible for performing other related duties as assigned by the managers.
Following proper plate presentation and garnish set up for all dishes is also done by a Line Cook.
He/she is also tasked to track and report any food waste.
He/she is skilled at producing dishes at a high quality in a high volume environment
A Line Cook must also handle, store and rotate all the products properly.
Maintains good stock and manages inventory of foods, serve ware, kitchen tools, etc. in all storage areas.
Must be knowledgeable of options to prepare dishes for guests with food restrictions and allergies
Must be able to properly clean and maintain key kitchen equipment including, but not limited to, fryer, grill, range, coolers, etc
Follow proper food storage and inventory procedures
Preform any other job-related duties as assigned
Communicate with team members in a clear and professional manner
Meet quality and service expectations for guests
**OTHER RESPONSIBILITIES**
Maintains trash receptacles, and proper recycling procedures.
Maintains organization in all food prep and storage areas.
May assist at Special Events.
**REQUIRED EXPERIENCE, SKILLS & ABILITIES**
A strong desire to advance culinarily and work with top talent
1-2+ years of culinary experience in a reputable restaurant
Culinary school education is a plus
Ability to manage a station from prep to service
Sense of urgency and strong commitment to station cleanliness, efficiency, professional development, organization
Thorough appreciation and a desire to learn modern French cuisine is a MUST
Ability to focus attention on guest needs, remains calm and courteous.
Ability to provide clear and pleasant communication.
Ability to multitask and work in a fast-paced environment.
Must be available to work weekends, evenings and holidays.
Must be able to lift up to 50 lbs. and stand and walk up to 8 hours per day.
**PHYSICAL DEMANDS**
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is **regularly** required to stand, walk, talk and hear and to use hands to finger, handle, or feel and reach with hands and arms. The employee is **occasionally** required to sit, stoop, kneel, crouch, crawl, taste and smell.
**Qualifications**
**Skills**
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**Education**
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**Licenses & Certifications**
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR c)