Line Cook - Counting House Restaurant

About the role

21c Museum Hotels combines a contemporary art museum, a boutique hotel and a chef-driven restaurant. The Counting House restaurant is looking for a line cook who reports to the Sous Chef, Chef de Cuisine or Executive Chef. The cook prepares and portions hot food products before cooking, and also handles plating and garnishing.

Key responsibilities

• Cook hot food products accurately and efficiently, and prepare and portion them before cooking.
• Plate and garnish cooked items and prepare garnishes for all hot menu items.
• Understand the menu and the techniques needed to execute each dish properly.
• Work on time and be ready for scheduled shifts, working as part of a team.
• Use the right tools (microplane, knives, honing steel, tongs, spatula, saucing and plating spoons) and know how to use different heat sources and cooking methods.
• Taste and season food properly, and learn actively through inquiry.
• Keep the workstation clean and organised before, during and after service.
• Help the sous chefs order and write prep lists for the next day, and identify product quality and freshness.

Required profile

• High school or equivalent education.
• Able to work flexible hours, including nights and weekends.
• Responsible, dependable and punctual, with strong communication skills and the ability to speak, read and understand English.
• Clean and professional appearance, and enthusiasm for 21c.
• Experience with proteins, fruits, vegetables, grains, dry goods, spices and vinegars.
• Must pass a background check.
• Able to stand for long periods.