** Line Cook**

Location * Summary

* Description

* Skills

Summary **Line Cook** Salary To Be discussed Schedule Part Time, Full Time Experience Minimum 2 years of experience Location Category Fine Dining Cuisine Latin American **Line Cook**

Description CHICA by Lorena Garcia will transport guests through Latin America, featuring the robust and vibrant flavors of authentic regional dishes. Celebrating a rich blend of native ingredients and techniques that are forever weaved into our American history and palate -- from Venezuela, Argentina, Colombia, Cuba, Mexico, Peru, and more CHICA will pay homage to each culinary tradition all in one dynamic environment. From the wood-fire grill to the traditional plancha and rotisserie for the signature Meyer Lemon Chicken, a combination of family traditions and passions will unite guests around the table and deliver a legacy of culinary delights. The atmosphere will be musically charged with Latin beats while a lively bar scene will feature cocktails and fine spirits from a regionally inspired curated beverage program, as well as a wine inventory that emphasizes historical ties to old world wines.

CHICA is open 7 days a week for lunch, dinner, and weekend brunch.

REPORTS TO: Sous Chef

KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff

Job Description:

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Requirements:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to perform job functions with attention to detail, speed and accuracy

Ability to prioritize, organize and follow through

Ability to be a clear thinker, remain calm and resolve problems using good judgment

Ability to work well under pressure of meeting production schedules and timelines for guests' food orders

Ability to maintain good coordination

Ability to work with all products and ingredients involved

Ability to use all senses to ensure quality standards are met

Ability to differentiate dates

Ability to operate, clean and maintain all equipment required in job functions

Ability to comprehend and follow recipes

Ability to perform job functions with minimal supervision

Ability to work cohesively with co-workers as part of a team

Must be able to maintain tact and be cool under pressure

Able to work flexible hours necessary including off hours, weekends and holidays

Able to effectively communicate in English, in both written and oral form

Responsibilities:

Maintain and strictly abide by state sanitation/health regulations and (where applicable).

Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly

and safely.

Maintain complete knowledge of and comply with all departmental policies and procedures.

Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance.

Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.

Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.

Prepare all menu items following recipes and yield guides, according to department standards.

Assist in monitoring inventory of prepared food items to keep waste down while managing 86s.

Minimize waste and maintain controls to attain forecasted food cost.

Transport empty, dirty pots and pans to the pot wash station.

Work Environment

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.

The noise level in the work environment is usually loud.

While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or

controls; reach with hands and arms; talk or hear; and taste or smell.

The employee frequently is required to walk.

Preferred:

Minimum 2 years experience in high volume or upscale kitchens.

Culinary degree from accredited school or university.

Excellent verbal and written communication skills.

Excellent critical thinking and decision-making skills

In the late 1960s film classic Cool Hand Luke, Paul Newmans devil-may-care attitude lands him in a Florida jail for cutting off the heads of parking meters. Outnumbered, Newman is dared by his cellmates to eat 50 hard-boiled eggs in an hour. Fueled by his stubborn instincts and unwillingness to conform, Newman trumps his naysayers and defies all odds proving that he can accomplish anything he sets his mind to.

Its this ethos on which our company was founded. 50 Eggs is a place where ideas become plans, plans become actions and actions become success and growth. Its a place where we always find a way to overcome the impossible a place where we can eat 50 Eggs.

50 Eggs is comprised of highly-driven, passionate professionals who share a wide range of strengths and expertise. The Executive Team is proudly composed of a versatile task force of experts focused on company culture, guest service excellence, food and beverage management, training and development programs, and strong sales practices; a set of ingredients that set us apart from the rest.

Operators, culinarians, service industry professionals and sales & marketing mavens alike join 50 Eggs for a career, not a job. We are a family that is driven by our defined Core Values, and led by our philosophy that We Can Eat 50 Eggs. We are committed to providing our team a space to not only do what they love but to expand our knowledge individually and cohesively to grow as a company within the various fields

Translate Experience Minimum 2 years of experience Location Skills Fine Dining Experience Fast-Paced Experience Culinary Degree/Training By applying you confirm you have these skills. Experience **Minimum 2 years of experience** Your profile is almost ready, stand out by polishing and completing your profile %