Line Cook

Industry: Back of House

Company: Tavistock Restaurant Collection

Job Type

Full-time, Part-time

Description

NAMI LAKE NONA

Nami is discreetly tucked away at Lake Nona Wave Hotel, adjacent to the Lake Nona Sculpture Garden, a distinguished selection of sculptures from one of the world’s largest private art collections. Nami’s intimate and exclusive 10-seat omakase counter will offer a modern approach to the traditional chef-curated experience. An energetic cocktail bar and dining room will offer a different experience, with thoughtfully prepared menus that juxtapose precise technique with playful nuances to offer Nami’s interpretive take on Japanese ingredients and flavors. Join the Nami experience and follow along on Instagram at @namilakenona for more information and updates. If interested and you believe your experience may apply, we encourage you to answer the following questions in our application:

• What is the coolest restaurant you have ever been to?
• What is the craziest thing you have ever eaten?
• What is your favorite cocktail?
• Have you ever traveled outside of the US? If so, where to?

If selected for an interview, these questions will help us learn more about you so we can share more about our restaurant and career opportunities.

POSITION SUMMARY

The Line Cook is responsible for delivering and preparing fantastic menu items in a timely manner, ensuring great guest satisfaction. The Line Cook will prepare food items using recipe instructions, proper portioning methods, and cooking standards to fulfill our guest’s orders. The Line Cook will maintain a workstation that is clean and organized while preparing food for our guests.

ESSENTIAL FUNCTIONS

Essential Functions Statement(s)

• Maintain proper grooming and uniform standards
• Communicate with the Executive Chef and Sous Chef to learn of featured items, special events, and important shift information
• Prepare food based on daily needs and par levels using the proper recipe procedure
• Adhere to guest allergy sensitivity protocol
• Set up and maintains station with correct food products and utensils
• Monitor product levels and restock when necessary
• Cook perfect food in a timely manner to ensure guest satisfaction
• Check all dishes before sending them out to guests to ensure proper plate presentation, quality, and temperature
• Clean and sanitize the work area, including counters, utensils, cutting boards, preparation area, and floors
• Ensure the proper temperature of equipment for the proper food storage protocol
• Change sanitizer every two hours, or earlier if necessary, to ensure a safe and clean environment
• Demonstrate professional and gracious demeanor at all times
• Perform all opening, running, and closing duties accurately
• Perform any job function requested by the management team

POSITION QUALIFICATIONS

Competency Statement(s)

• Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs
• Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks
• Communication – Listens to others and communicates in an effective manner
• Confidence – A matured and justified self-belief in one’s ability to do the job, and the conveyance of that behalf
• Initiative – Recognizes situations that warrant initiative and moves forward without hesitation; reasonably resolves issues, problems, or situations
• Problem-Solving – Resolves difficult or complicated challenges
• Teamwork – Promotes cooperation and commitment within a team to achieve goals and deliverables
• Thoroughness – Ensures that work is complete and accurate

Requirements

SKILLS & ABILITIES

Education: High School; able to communicate (speak, read, and write) in English

Experience: Previous hospitality experience is preferred

Other Requirements: Able to read and follow recipes and food production procedures