Line Cook II - Nasvhille

The role… At Soho House, a Line Cook II is responsible for maintaining a station or two, seamless preparation of food and sauces, and assisting Senior Chefs with service. As Line Cook II, you thrive in fast-paced environments and positively influence the team by demonstrating highly skilled abilities of two stations and remaining calm during a busy service. A successful Line Cook II is a critical member of the team due to the focused and appreciated culinary abilities in two or more stations. Although not skilled in all stations, a Line Cook II is hyper-specialized and has a proven ability to execute all menu items properly from prep to plate and deliver top-quality dishes from two or more stations. Main Duties Responsible for learning ingredients on all menu items and able to produce consistent and quality dishes in fast-paced and demanding environments and on two stations. Daily support in prep as well as kitchen maintenance, equipment, and inventory when needed. Daily responsibilities also include preparing food items in the pantry, fry station, and other kitchen areas while adhering to allergy requests and specific dish alterations. Prepares all food items as directed in a sanitary and timely manner. In addition, be able to comply with safety, sanitation and food handling procedures. Follows recipes, portion controls, and presentation specifications as set by the Kitchen while paying attention to cooking temps and quality to reduce additional costs. Assist with inventory to support the kitchen operating at a sustainable food cost. Sets up stations according to Kitchen guidelines, and maintains a safe, clean, organized, and stocked work area. Production and a-la-carte dish(s) execution. Including weekend feast ideas and team meals. Work towards specific goals and Soho House Standards for speed of service goals and consistent experience for Soho House Standards for service; 3-8-10 Ensure proper time and attendance procedure is followed when clocking in and out for shifts and breaks. Support Executive Sous and Jr. Sous with pre and post-service meeting when requested. Positive influence for teams under pressure and provide a welcoming work environment that increases staff morale. Attend “Cook House” trainings and support the mentoring and education of new and existing team members on areas they are looking to go. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. Be committed to providing quality service and food knowledge. Required Skills/Qualifications Minimum of 2+ years’ experience in a fast-paced, upscale and approachable environment of professionals Strong understanding of professional cooking and encompasses educated knife-handling skills. Food handler’s certificate Strong communicator, able to take direction, team player mentality. Proactive ability to build professional relationships with all leaders and kitchen team. Flexible schedule and ability to work morning, night, weeken...