At
La Toque Restaurant and Bank Café, creating exceptional and memorable guest
experiences is our highest mission. Pairing wine and food is our passion. We
start by using seasonal ingredients sourced from our network of local artisan
producers and growers. Our devotion to using only the finest seasonal
ingredients in creative and artful ways is manifest on every plate. Our
commitment to responsibly grown and ethically produced foods will leave you
feeling renewed. If this resonates with you, we look forward to receiving your
application.
SUMMARY
A Bank Cook 2 is an
intermediate level cook who has mastered basic cooking skills and entry level
cooking stations. A Bank Cook 2 will be proficient with advanced cooking and
preparation techniques and working advanced kitchen stations. A Bank Cook 2
will have the necessary skill set to successfully work the bank line alone. Advanced
kitchen stations require most dishes to be cooked during service and require
the ability to butcher, portion and cook proteins correctly. The Bank Cook 2
will provide and maintain high quality standards and procedures in preparing
and serving food while keeping the kitchen clean, safe and a sanitary
environment in which to work. This role will contribute to the
organization as an active business partner that is responsible for supporting
the company's goals, objectives, vision, mission, and values.
ESSENTIAL FUNCTIONS
Major areas of
responsibility/ management include, but are not limited to:
o Responsible for preparation of all restaurant
foods, hot and cold, that meet specifications, guarantees and pays attention to
detail with plate presentation.
o Maintain solid knowledge of all food products,
sanitation standards, and all policies/ procedures and is able to skillfully
apply culinary techniques.
o Working as a team and effectively
communicating with management, chefs, and service staff in order to fulfill and
address any issues or needs requested by guests and or associates.
o Ensuring requisitions are processed properly
and placed in designated area, assist in lowering food cost and waste, properly
label and date all products to ensure safekeeping and sanitation, read and
expedite computer tickets for service, produce production list to ensure
efficient execution of service, conduct inventory on a regular basis to ensure
proper par levels and assist Chef, Assistant Chef, Cooks, Pantry workers, and
Kitchen Helpers as needed in the execution of service.
o Constant growth through training, learning and
mentoring is a daily activity.
o The guest experience revolves around the food
appearance, quality and overall dining experience.
QUALIFICATIONS
o High school or equivalent education
required
o Minimum of 1-year cooking experience
o Fine Dining experience strongly preferred
o Culinary Degree from an accredited culinary
program
o Ability to communicate clearly and speak,
read, write and understand English
PHYSICAL REQUIREMENTS
Most work tasks are
performed indoors. Temperature generally is moderate and controlled by
hotel environmental systems; however, must be able to work in extreme
temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour
or more. Ability to physically handle knives, pots, lift and carry same from
shelves and otherwise transport up to 50 pounds to every area of the kitchen or
storeroom. Proper usage and handling of various kitchen machinery to
include slicers, buffalo chopper, grinders, mixers, and other kitchen related
equipment. Ability to physically self-demonstrate culinary techniques, i.e.,
cutting, cooking principles, plate presentation, safety and sanitation
practices. Must be able to push and pull carts and equipment weighing up to 200
lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill
cleaning tasks occasionally. Requires grasping, writing, standing, sitting,
walking, repetitive motions, bending, climbing, listening and hearing ability
and visual acuity.
Work schedule
- Weekend availability
- Day shift
- Holidays
Benefits
- Employee discount
- Referral program
- Other