Line Cook

Located in the heart of downtown Versailles the Aldenburg Hotel will bring an elegant white tablecloth steakhouse to life with a new and exciting hospitality group where we will pride ourselves in exquisitely refined classic American steakhouse fare. We are looking for eager and professional applicants to add to our growing team.

• Food Preparation:
  • Prepare ingredients for cooking, including washing, chopping, slicing, and measuring.
  • Follow standardized recipes and portion control guidelines consistently.
  • Prepare sauces, stocks, and other foundational elements.
  • Ensure the quality and freshness of all ingredients used.
  • Assist with inventory management and informing supervisors of low stock.
• Cooking and Execution:
  • Cook food items using various cooking methods (e.g., grilling, frying, sautéing, baking, steaming).
  • Monitor food temperatures and cooking times to ensure proper doneness and safety.
  • Plate and present food attractively according to established standards.
  • Coordinate with other kitchen staff to ensure smooth and efficient service.
  • Handle multiple orders simultaneously while maintaining quality.
• Kitchen Maintenance and Sanitation:
  • Maintain a clean and organized work station, including equipment and utensils.
  • Adhere to all food safety and sanitation regulations (e.g., HACCP).
  • Properly store and label food items.
  • Assist with cleaning duties, such as washing dishes, sweeping, and mopping.
  • Dispose of waste properly.
• Teamwork and Communication:
  • Communicate effectively with other kitchen staff and service personnel.
  • Work collaboratively as part of a team to ensure efficient kitchen operations.
  • Follow instructions from supervisors and chefs.
  • Report any issues or concerns to the appropriate personnel.
• Other Duties:
  • Assist with receiving and storing deliveries.
  • Operate kitchen equipment safely and efficiently.
  • Participate in training and development opportunities.
  • Perform other duties as assigned by the Head Chef, Sous Chef, or Kitchen Manager.

• Education and Experience:
  • High school diploma or equivalent preferred.
  • Proven experience as a cook in a similar environment is often required (specific years of experience may vary depending on the level of the position).
  • Formal culinary training or certification is a plus.
• Skills and Abilities:
  • Strong knowledge of basic cooking techniques and food preparation.
  • Familiarity with kitchen equipment and utensils.
  • Ability to follow recipes accurately and consistently.
  • Excellent time management and organizational skills.
  • Ability to work efficiently under pressure in a fast-paced environment.
  • Strong attention to detail and quality.
  • Knowledge of food safety and sanitation regulations.
  • Good communication and teamwork skills.
  • Physical stamina and ability to stand for extended periods, lift heavy objects, and work in a hot environment.

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to [Specify weight, e.g., 25-50] pounds.
• Ability to bend, stoop, and reach frequently.
• Ability to work in a hot and potentially noisy environment.
• Good manual dexterity and hand-eye coordination.

• Kitchen environment, which may involve exposure to heat, steam, and noise.
• May work evenings, weekends, and holidays depending on the establishment's operating hours.

• Health Insurance 
• Dental Insurance 
• Vision Insurance 
• 401K
• Paid Time Off Program 

Equal Opportunity Employment

We provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, the organizations comply with applicable state and local laws governing nondiscrimination in employment in every location in which it has operations. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, and compensation.