Connors is now hiring for the newest location! Opening January 2023! Be a part of the team at Louisville's best restaurant. Located at 615 S Hurstbourne Parkway, Louisville, KY. Holding open interviews Monday- Friday, 9-5 to fill both front and back of house positions.
At Connors Steak & Seafood, we specialize in fresh seafood and premium aged steaks, as well as gourmet salads, pastas and more! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and it's team members.
Full time and part time positions are available.
Cooks work on all stations of the cook line, as well as in food preparation.
Essential Job Functions are:
Other responsibilities include, but are not limited to:
Benefits & Perks:
*Benefits are offered to team members who meet eligibility requirements
Connors Steak & Seafood specializes in aged steaks and fresh seafood, as well as gourmet salads, pastas and more. We invite you to enjoy a memorable evening with friends and family in our well-appointed dining rooms, or drop in early and try our much-celebrated lunch menu. Our friendly service and flavorful fare will keep you coming back for more, and your satisfaction is guaranteed. We look forward to the opportunity to serve you!
50 - 100
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Fast Food Cooks also order and take charge in delivery of supplies.
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Cooks must be able to follow directions given by the chef and from recipes.
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Cooks need to present food that fits nicely on the plate, looks clean and appealing to the customer with appropriate garnishes and decorative elements.
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Cooks need to understand orders and follow recipes to prepare dishes correctly.
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Cooks must demonstrate strong leadership and communication skills and have the ability to motivate others.
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Cooks can also gain experience at restaurants doing prep work and then work their way up to becoming a cook.
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