Position: Line Cook/Chef de Partie
About: Bluebird is a high-energy, disciplined, and fun kitchen environment that focuses on classical French cuisine. The team aims to practice excellence and chase perfection under the mentorship of Chef de Cuisine Christian Tondre and Sous Chefs Hector Foy, Jr., and Robert Solis.
Requirements: Line Cook (Chef de Partie); Responsible for all aspects of food preparation and service in compliance with company standards under direct supervision of culinary management; 2-3 years in a similar position preferred; Proficient knowledge of basic cooking techniques and all stations of the culinary brigade; Proficient knife skills; Ability to multi-task and prioritize tasks for a la carte service; Disciplined use of culinary techniques; Strong foundation of classical cookery; Ability to work on feet for a minimum of a 10-hour shift; Ability to lift 50 lbs frequently; Ability to lift 25 pounds overhead onto high shelves; Proficient knowledge of product storage, rotation, and usage; Proficient awareness of kitchen cleanliness
Benefits: employee discount on food and beverages, 401(k), flexible work schedule conducive to work-life balance, comprehensive health insurance