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Line Cook
Job
Wildflower
Denver, CO (In Person)
$53,040 Salary, Full-Time
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Job Description
We are currently seeking a Line Cook to join our strong team. The individual will have the opportunity to join an established Michelin Recommended team. This position is for Wildflower, located in the Lower Highlands.
The line cook will support and assist the Executive Chef, and Sous Chefs. The individual will manage all aspects of the food production for the kitchen, including food preparation according to the description, and adhere to sanitation practices.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
Must be able to lift 40 pounds and stand on your feet for over 10 hours navigating up and down stairs.
Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
Ensure the quality of the food items and notify lead cook or manager if a product does not meet specifications.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Follow daily par of food preparations and the portions that are served in to control food waste and ensure that good food is not thrown away.
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
Inform Chef of any excess food items that can be used in daily specials or elsewhere.
Sanitation and MaintenanceWash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
Disassemble and assemble kitchen equipment following safety procedures when cleaning.
Food PreparationPrepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
Prepare special meals or substitute items, where possible, to satisfy guest requests.
Set- UpEnsure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.
We are looking forward to reading your application.
The line cook will support and assist the Executive Chef, and Sous Chefs. The individual will manage all aspects of the food production for the kitchen, including food preparation according to the description, and adhere to sanitation practices.
Benefits:
YesPTO:
YesExpected hours/week: 40+Keyholder:
NoOpen /Close:
YesResponsibilitiesGeneral KitchenPrepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
Must be able to lift 40 pounds and stand on your feet for over 10 hours navigating up and down stairs.
Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
Ensure the quality of the food items and notify lead cook or manager if a product does not meet specifications.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Follow daily par of food preparations and the portions that are served in to control food waste and ensure that good food is not thrown away.
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
Inform Chef of any excess food items that can be used in daily specials or elsewhere.
Sanitation and MaintenanceWash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
Disassemble and assemble kitchen equipment following safety procedures when cleaning.
Food PreparationPrepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
Prepare special meals or substitute items, where possible, to satisfy guest requests.
Set- UpEnsure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.
We are looking forward to reading your application.