Line Cook

New Haven, CT, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Employee Discounts

401(k) retirement plan

Professional development opportunities

Meal allowance

flexible scheduling

Job Description

Hotel Marcel is a pioneering establishment recognized as the first net-zero energy hotel in the United States, committed to sustainability and innovative hospitality. Located at 500 Sargent Drive in New Haven, Connecticut, Hotel Marcel exemplifies ecological responsibility while delivering exceptional guest experiences. The hotel combines modern architecture with energy efficiency, setting new standards for green hospitality in the industry. Its unique vision embraces environmental stewardship without compromising comfort or style, making it a landmark destination for travelers who value both luxury and sustainability. Hospitality professionals at Hotel Marcel work within a dynamic, supportive atmosphere that encourages entrepreneurial spirit and personal growth. The employment opportunity at Hotel Marcel is designed for individuals driven by purpose and innovation, seeking a meaningful career in the hospitality sector that champions environmental consciousness.

Within Hotel Marcel, BLDG restaurant offers a distinctive culinary experience where architecture, cuisine, and cocktails converge. Inspired by the rich farming traditions of Connecticut and the nearby Atlantic Ocean, BLDG provides a fresh, vibrant dining environment that celebrates local ingredients through creative and artfully presented dishes. The restaurant’s ethos centers on inventive cuisine and a welcoming ambiance, perfect for cultivating memorable moments for guests.

The Food and Beverage Line Cook position at Hotel Marcel, based within BLDG, is a vital role that demands meticulous attention to detail and a passion for culinary excellence. The Line Cook is responsible for preparing and cooking a variety of dishes that meet the Chef’s high standards, ensuring consistency, quality, and impeccable presentation. This role is crucial in maintaining the smooth operation of the kitchen, encompassing tasks such as setting up and stocking stations, handling ingredients, cooking to order, and maintaining cleanliness and organization throughout service.

The Line Cook will engage in precise food preparation, including weighing and measuring ingredients, preparing sauces and garnishes, and ensuring food is cooked to the proper temperature to enhance taste and appearance. In addition to culinary responsibilities, the role entails adhering to safety and sanitation standards, managing inventory and supplies, and cooperating closely with kitchen staff and management. This position supports a high level of guest satisfaction, contributing to repeat business by consistently delivering excellent dishes.

Candidates will thrive in a fast-paced, team-oriented kitchen environment and benefit from working in a progressive hospitality brand that values professionalism and positive workplace culture. The job offers valuable experience and the opportunity to grow professionally in an innovative, eco-conscious hotel and restaurant setting.

Job Requirements

High school graduate or equivalent vocational training
At least 1 year of related experience required
Proper food safety training and certification as described by law or the ability to obtain
Excellent knowledge of food safety, sanitation and handling practices
Strong written and verbal communication skills
Positive upbeat attitude
Punctuality and regular and reliable attendance
High level of professionalism
Interpersonal skills and the ability to work well with co-workers and the public
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with minimum supervision

Job Qualifications

High school graduate or equivalent vocational training
At least 1 year of related experience
Proper food safety training and certification as described by law or ability to obtain
Excellent knowledge of food safety, sanitation and handling practices
Strong written and verbal communication skills
Positive upbeat attitude or personality
Punctuality and regular and reliable attendance
High level of professionalism
Interpersonal skills and ability to work well with co-workers and the public
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with minimum supervision

Job Duties

Complete food prep and portioning prior to service
Weigh and measure ingredients for cooking
Ensure set up stations and collect all necessary mis en place to prepare dishes for service
Maintain and restock sufficient levels of food on the line
Cook and prepare a variety of foods including meat, seafood, poultry, vegetable, cold food items in accordance with Chef's standards
Ensure the correct temperature of food to make it attractive and tasty
Taste all food items for quality purpose before serving
Prepare sauces and garnishes for allocated station
Cover, date and correctly store all food items as per safe food-handling procedures
Return dirty food preparation utensils to the appropriate areas
Inform chef in advance of likely shortages
Inspect and accept delivery of food and supplies
Make sure all products are stored appropriately
Use and maintain all kinds of tools, appliances, and equipment in accordance with manufacturer instructions
Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager
Clean kitchen before and after shift
Close the kitchen correctly and follow the closing checklist for kitchen stations
Maintain an organized, tidy, clean and sanitized work area at all times, including refrigerators and storerooms
Constantly use safe and hygienic food handling practices
Perform record keeping and reports generation duties
Maintain outstanding working relationships with staff, guests and supervisors
Assist staff with other duties as assigned by kitchen manager
Perform all reasonable job duties as requested by Supervisors or Managers