Cook I-III

What We Look For...We are looking for a Line Cook I, II, or III to be part of a first-class culinary team that prepares and presents food to the standards and expectations of the restaurant and banquets. The Cook I-III will prepare food according to standards set by the Executive Chef.

Some Key Responsibilities:

Meet and exceed guest and team member expectations by providing Legendary Service and teamwork.

Hands-on preparation of all line items, including: Saut , Wheel/Window, Broiler and Vegetable StationMaintain par stock on all items used on the line; notify the Supervisor daily of items to be requisitioned.

Maintain a sanitary, organized work area and other assigned areas per the Chef's list, including: stoning the grill, cleaning the refrigerator on the line, brushing the broiler, general wipe-down of the line, including shelves, proper rotation of food productsMaintain the cleaning and organization of the walk-in, including proper rotation of products.

Ensure that all food products are labeled, dated, and put away after the closing of the restaurant. These practices must comply with all hotel and Health Department regulations.

The Model Qualifications:

Culinary schooling is preferred, or any combination of education and experience that provides the required knowledge, skills, and abilities.

Two (2) years of previous cooking experience.

If this sounds like a fit, we'd love to hear from you!

Radiate Hospitality is an Equal Opportunity Employer - we welcome applicants of all backgrounds, identities, and abilities.