Vacancy expired!
Seventh and Dolores Steakhouse in Carmel by the Sea is hiring!
Interested in being part of a dynamic team? Our core values are Respect, Evolution, Adventure, Character & Humility (REACH), and we are always interested in finding individuals who share the same values.
- Hot Line Cook
- Dishwasher
Apply via the link below:
https://recruiting.paylocity.com/recruiting/jobs/List/4175/Folktale-Group-LLC
Hot Line Cook - Job Description:
The Hot Line Cook 1 position is an essential part of our culinary department. We are looking for a individual who is passionate about creating delicious foods while working in a fun, fast paced environment. An interest or knowledge in sustainability is also a plus! The primary duties & responsibilities include, accurately and efficiently cooking meats, fish, vegetables, soups, and other products as well as prepare and portion food products prior to cooking. Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes. The Hot Line Cook 1 position will be dedicated to delivering quality, distinct guest experience through food. This position works closely & directly with the Executive Chef, providing opportunity to learn & grow in the culinary field.
-Follow the systems in place set forth by the Chef
-Follow recipes exactly as provided & set forth by the Chef
-Ensure that high levels of customer service are being achieved
-Ensure that service staff's food knowledge meets the Chef's standards & are consistently being met, including presentation
-Ensure proper food safety & cleanliness standards are met at all times
-Follow schedules that ensure appropriate staffing levels set by the Executive Chef
-Maintain accurate weekly station inventories in order to support the Executive Chef with proper rotation & production levels
-Work closely with the Executive Chef & Sous Chefs to develop exceptional communication between the Front of House & Back of House Employees.
-Openness to taking direction & executing it with attention to the details
-Perform other related duties as assigned by the chef or manager-on-duty
Requirements:
-Schedule will require days off to be Monday/Tuesday or Tuesday/Wednesday
-Have availability to work nights, weekends, & holidays as needed.
-Have availability to work overtime as needed.
-1-2 years in the culinary field or a combination of work/education experience.
