Line Cook

1 year

We are seeking professional individuals who thrive in an environment that is progressive in the world of hospitality. We lead with positive reinforcement and encourage each individual to create their own pathways to personal growth, with the support and guidance of our team. We celebrate diversity, authenticity, and individuality, and are dedicated to creating a culture that is inclusive of all employees. If you are passionate about the freshest and most ethically sourced ingredients and want to be a part of the opening team please apply below.

The Village is an equal opportunity employer that is committed to considering all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

THE JOB:
A Line Cook/Chef de Partie works on the line in our kitchen to execute service.

• responsible for station prep (mise-en-place) and organization
• execution of service, cleanliness, and morale
• be creative and open to learning new techniques

Qualifications

• Knowledge of hospitality and fine dining
• Two years of experience in a restaurant environment
• Passionate about creating a memorable dining experience for guests
• Have a strong personality that inspires positivity, high-energy, and camaraderie
• Be determined to deliver the highest level of execution everyday
• Food Handlers Safety Permit, TIPS training certification
• US work authorization required
• Ability to occasionally lift up to 50 pounds
• Culinary degree preferred but not required

Compensation: Hourly ($23.00 - $27.00)

Benefits & Perks: Dining Discounts

Food Safety Knowledge

Ability to work in a fast paced environment

Basic Knife Skills

Teamwork and Collaboration Skills

Cleaning / Sanitation

Adaptability to New Techniques and Methods

Grilling

Creativity in Food Preparation and Presentation

Sauteing

Strong Communication Skills

Cooking Methods

Attention to Detail in Food Safety and Cleanliness

Plating and Presentation

Commitment to Personal and Professional Growth

Positive Attitude

Cultural Awareness and Sensitivity

Vegetable Cookery

Ability to Inspire and Motivate Others

Meat Cookery

Customer Service Orientation

Fish Cookery

Problem Solving Skills

Teamwork

Time Management Skills

Ability to Handle Stress Effectively

leadership potential

Commitment to Ethical Sourcing and Sustainability

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