Job Overview
Compensation
Type:
Hourly
Rate:
Range $20.00 - $24.00
Benefits
employee recognition programs
Equal Employment Opportunity Employer
competitive hourly wage
opportunities for career growth
Comprehensive training and development programs
Team-oriented work environment
Employee Discounts
Job Description
Dividend Restaurant Group (DRG) is a respected leader in the hospitality industry, headquartered in Denver, Colorado. Established on the foundational principles of strong team character, versatile operational systems, and disciplined actions, DRG focuses on a guest-first and team-oriented approach. It has a remarkable reputation for revitalizing iconic restaurant brands and creating value for guests, employees, vendors, and financial partners alike. Through a dedicated and skilled workforce, the group continues to grow and maintain its position as an industry leader, delivering exceptional dining experiences across its portfolio of well-known restaurants. DRG emphasizes inclusivity and equal opportunity employment, fostering a supportive environment... Show More
Job Requirements
- One or more year’s experience as a line cook, preferably in a fine dining restaurant
- experience operating grills, broilers, fryers, sauté burners, convection ovens, flat-top ranges, and other kitchen equipment
- demonstrated knowledge of food preparation, production, cooking techniques, sanitation, and safe food handling
- commitment to quality, service, and expanding knowledge and skills
- high school diploma or GED preferred
- able to read and communicate in English
- clean and professional appearance
- self motivated and able to work calmly and effectively in a fast-paced, high pressure environment
- able to multi-task and manage quickly changing priorities
- strong team-work orientation, well organized, able to take direction from others
- basic math and computer skills preferred
- able to work evenings, weekends, and holidays
Job Qualifications
- One or more year’s experience as a line cook, preferably in a fine dining restaurant
- experience operating grills, broilers, fryers, sauté burners, convection ovens, flat-top ranges, and other kitchen equipment
- demonstrated knowledge of food preparation, production, cooking techniques, sanitation, and safe food handling
- commitment to quality, service, and expanding knowledge and skills
- high school diploma or GED preferred
- able to read and communicate in English
- clean and professional appearance
- self-motivated and able to work calmly and effectively in a fast-paced, high-pressure environment
- able to multi-task and manage quickly changing priorities
- strong team-work orientation, well organized, able to take direction from others
- basic math and computer skills preferred
- able to work evenings, weekends, and holidays
Job Duties
- Complete and pass required training modules both initial and ongoing
- know the weekly work schedule, arrive on time, and meet standards for uniform and professional appearance
- communicate with Executive Chef or Sous Chef to learn about nightly specials, guest flow, banquets, or special events
- set up station according to standard procedures and carry out food preparation assignments
- re-stock and maintain sufficient levels of food products throughout the shift, handle, store, and rotate products according to procedures
- produce food items following Eddie Merlot's recipes, portion control, temperature and presentation specifications, sanitation procedures, and timing guidelines
- prepare food dishes for guests with food allergies or intolerances
- maintain a clean, sanitary, and well-organized workstation throughout the shift
- perform side and closing duties as assigned, using checklists
- assist with sanitary food storage, cleaning, and organization of kitchen, walk-in coolers, and storage areas
- follow established reporting procedures for re-cooks, spills, wastage, problems, incidents, and accidents
- demonstrate teamwork by communicating openly with others and assisting team members as needed
- cross-train and help in other stations and kitchen roles
- follow all policies, procedures, station standards, and workplace behavior guidelines
- attend team meetings and communicate guest requests, complaints, and improvement ideas to managers
- experienced Line Cooks may assist with training and supervision
- perform other related duties as assigned
Job Location
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