Line Cook

Located in the heart of downtown Versailles the Aldenburg Hotel will bring an elegant white tablecloth steakhouse to life with a new and exciting hospitality group where we will pride ourselves in exquisitely refined classic American steakhouse fare. We are looking for eager and professional applicants to add to our growing team.

• Food Preparation:
  • Prepare ingredients for cooking, including washing, chopping, slicing, and measuring.
  • Follow standardized recipes and portion control guidelines consistently.
  • Prepare sauces, stocks, and other foundational elements.
  • Ensure the quality and freshness of all ingredients used.
  • Assist with inventory management and informing supervisors of low stock.
• Cooking and Execution:
  • Cook food items using various cooking methods (e.g., grilling, frying, sautéing, baking, steaming).
  • Monitor food temperatures and cooking times to ensure proper doneness and safety.
  • Plate and present food attractively according to established standards.
  • Coordinate with other kitchen staff to ensure smooth and efficient service.
  • Handle multiple orders simultaneously while maintaining quality.
• Kitchen Maintenance and Sanitation:
  • Maintain a clean and organized work station, including equipment and utensils.
  • Adhere to all food safety and sanitation regulations (e.g., HACCP).
  • Properly store and label food items.
  • Assist with cleaning duties, such as washing dishes, sweeping, and mopping.
  • Dispose of waste properly.
• Teamwork and Communication:
  • Communicate effectively with other kitchen staff and service personnel.
  • Work collaboratively as part of a team to ensure efficient kitchen operations.
  • Follow instructions from supervisors and chefs.
  • Report any issues or concerns to the appropriate personnel.
• Other Duties:
  • Assist with receiving and storing deliveries.
  • Operate kitchen equipment safely and efficiently.
  • Participate in training and development opportunities.
  • Perform other duties as assigned by the Head Chef, Sous Chef, or Kitchen Manager.

• Education and Experience:
  • High school diploma or equivalent preferred.
  • Proven experience as a cook in a similar environment is often required (specific years of experience may vary depending on the level of the position).
  • Formal culinary training or certification is a plus.
• Skills and Abilities:
  • Strong knowledge of basic cooking techniques and food preparation.
  • Familiarity with kitchen equipment and utensils.
  • Ability to follow recipes accurately and consistently.
  • Excellent time management and organizational skills.
  • Ability to work efficiently under pressure in a fast-paced environment.