Hybrid Line Cook-Level 2 chez SNOW PARTNERS LLC

• Has the ability to work all kitchen stations in our restaurants, and thorough knowledge of banquet event execution. (Rehearsal dinners, Weddings, corporate events)
• Must take responsibility for keeping the walk-ins and all food storage clean and organized.  Fifo, Food Hierarchy, and minimizing waste. Filling out waste logs
• Shows good judgment in minor decision making. Such as, food quality control. (Ensuring food presentation, and quality is up to standard)
• Must be able to prepare and properly cook high end proteins such as Duck, Lobster, Lamb, and Scallops. Proper handling and preparation of Shellfish. Shucking clams and oysters
• Must be able to break down and portion out large proteins to necessary weight and size, Such as whole fish, large cuts of beef, whole poultry and fowl
• Must be able to properly make stocks (chicken, veal, fish, lobster) Soups (Chowders, Broth based, Purees), variations of sauces, (Demi glace, bearnaise, beurre blanc)
• Properly cooking large quantities of dinner proteins, sides, and sauces
• Ability to execute banquet, plated dinner service. Delivering visibly appealing plates in a timely manner
• During banquets, has the ability to execute high volume action stations, in a calmly manner, while interacting with guests
• Performing daily line checks, ensuring proper stock levels and quality control
• Training on expediting restaurant service using our kds system
• Can properly fill out on hand inventory for ordering
• High level of food Knowledge
•  Knowledge of food trends and dietary restrictions (GF, Vegan, Dairy and other food allergens)
• Has the ability to work on the Sauté or Grill station independently as well as supporting other stations
• Ability to lead the team on the line, during a la carte service and banquet service
• Must be able to perform calmly under pressure during high volume service
• Execution of late night food stations
•  Including dessert enhancements
• Must be able to open or close a kitchen properly on their own in a timely manner

Team Member Qualifications: 

• 3-5 years of relevant Cook experience
• Servsafe recommended
• Must be 18 or older