Line Cook

2 years

La Plage Restaurant & Oyster Bar at the Delamar Hotel Mystic, is seeking experienced Lead Line Cooks to execute food preparation and daily service, specifically for the grill, saute and pasta stations. The Lead Line Cooks will assist the head chef to ensure the highest standards of quality, presentation, cleanliness and hygiene are met.

Candidates should have a minimum 1-3 years experience in a high volume, casual/fine dining setting and be passionate about cooking from scratch with farm fresh ingredients.

This is a year-round full-time position, with weekend and evening availability a must. Starting salary $20-25/hour based on experience, plus a comprehensive benefits package for full time employees including:

• Paid time off
• health, dental and vision coverage for you and your family
• life insurance
• 401k program participation & company contribution
• Discounts across GHG properties
• Ongoing training

About La Plage

Nestled along the picturesque Mystic River at the new DELAMAR MYSTIC, La Plage Restaurant brings an exquisite dining experience to the charming town of Mystic, Connecticut. This fall, we invite you to embark on a culinary journey that blends the finest coastal flavors with innovative cuisine.

La Plage Mystic is part of Greenwich Hospitality Group, Connecticut's leading hospitality group operating boutique style hotels and restaurants. This is a tremendous opportunity for personal growth and career development, right here in Connecticut. Join a team and culture that embodies the best of hospitality!

Job Types: Full-time, Part-time

Pay: $20.00 - $25.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Night shift

Work Location: In person

Compensation: Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k

Teamwork

Attention to Detail

Time Management

Adaptability

Passion for culinary arts

Customer Service Orientation

Ability to Work Under Pressure

Creativity in Food Presentation

Knowledge of Food Safety Standards

Strong Work Ethic

Communication Skills

Problem Solving Skills

Ability to Follow Recipes Accurately

Collaboration With Kitchen Staff

Commitment to Continuous Learning

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