Boca Line Cook

Cincinnati, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Hourly

Work Schedule

Standard Hours

Benefits

competitive hourly wage

weekly pay

Medical insurance

Dental Insurance

Vision Insurance

Employee assistance program

Full-time and part-time positions available

Job Description

Boca Restaurant Group is a distinguished hospitality company that operates four unique dining concepts including Boca, Sotto, Nada, and Domo, with locations spread across Ohio, Indiana, Tennessee, and Maryland. The group is recognized for its commitment to excellence, innovative culinary experiences, and authentic hospitality. At the heart of Boca Restaurant Group is the philosophy known as BPA - Blowing People Away. This mantra reflects their dedication to delivering exceptional food, outstanding service, and unforgettable dining experiences that resonate deeply with guests and employees alike. The organization is not only passionate about culinary quality but also places a strong emphasis on fostering a positive work culture centered on family values and personal growth. The core values shaping the Boca Restaurant Group’s work environment include generosity, humility, being a joy to work with, doing the right thing, a strong work ethic, continuous learning, and a spirit of hospitality that treats guests like family. Boca, the flagship restaurant within the group, is renowned for setting a high standard of culinary culture in Cincinnati. It features a menu showcasing exquisite flavors from Italy and France, executed with precise French culinary techniques. Boca has earned esteemed accolades including recognition as one of the top French restaurants in the United States by Travel and Leisure Magazine and a spot in Open Table’s top 100 restaurants nationally.

The role of Line Cook at Boca Restaurant Group is vital to maintaining the group’s reputation for exceptional dining experiences. As a Line Cook, you will be responsible for skillfully applying culinary techniques, mastering basic knife skills, and utilizing all kitchen equipment proficiently to execute dishes to the highest standards. Attention to detail is critical as you precisely follow recipes, line builds, recipe conversions, and yield guidelines to ensure consistent food quality tailored to guest modifications. The position requires a strong sense of urgency and the ability to respond promptly to instructions from the Chef and Expo, adapting quickly based on verbal feedback. Maintaining compliance with health department regulations and practicing strict food safety and sanitation procedures is also a key aspect of this role. A clean and organized workstation must be upheld at all times, with proper care taken in equipment setup and breakdown. This opportunity is ideal for motivated culinary professionals who thrive in a fast-paced, team-oriented environment and who are eager to grow their culinary skills within a respected restaurant group.

Job Requirements

High school diploma or equivalent preferred
Previous culinary experience in a full-service, high-volume restaurant preferred
Strong teamwork and communication skills
Ability to read and follow recipes accurately
Dependability and strong work ethic
Attention to detail and ability to work in a fast-paced environment
Knowledge of kitchen safety and sanitation or willingness to learn
Must be at least 18 years old to operate certain kitchen equipment

Job Qualifications

Previous culinary experience in a full-service, high-volume restaurant is preferred
Works well on a team, follows Chef direction, effective communication
English literacy and ability to do basic conversions for recipes
Dependable and displays a strong work ethic
Attention to detail and sense of urgency
Understanding of kitchen utensils, kitchen equipment, and safety and sanitation practices, or willingness to learn
Interest in learning and developing culinary techniques
Some machine operated kitchen equipment requires 18 yo and above

Job Duties

Skillfully apply culinary techniques, basic knife skills, and proper use of all kitchen equipment
Precise execution of recipes and line builds to company and chef standards and guest modifications
Read and strictly follow all recipes, line builds, recipe conversion, adhere to yield guidelines, and maintain detailed food knowledge to ensure food quality
Move with a sense of urgency, follow Chef and Expo instruction to execute a successful service
Ability to receive verbal feedback and make adjustments on the fly
Follow Health Department regulations
Practice applicable health, safety, and sanitation procedures, including properly storing, labeling, dating, and rotating all products
Keep a clean and organized work station and properly breakdown and set up kitchen equipment