Line Cook - The Italian Kitchen by Wolfgang Puck
Dallas, TX 75261
About the Job
We are seeking experienced Line Cooks with an excellent understanding of various cooking methods, ingredients, equipment and procedures in fine dining cooking.
JOB SUMMARY:
The Line Cook will be responsible for preparing, cooking and garnishing various foods efficiently within The Italian Kitchen established standards in every aspect
ESSENTIAL JOB FUNCTIONS:
- Maintain food storage and handling procedures.
- Maintain food quality and nutritional standards.
- Perform technical culinary food production, portion control, and service standards.
- Follow production schedule.
- Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:
- Washing, peeling, cutting and seeding vegetables and fruits
- Weighing and measuring ingredients
- Methods of combination: stirring, mixing, whipping, breading, etc.
- Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling
- Maintain cooking temperature, product cooling and labeling.
- Lifting and moving equipment to and from work stations, stove, and refrigerator.
- Maintains a clean and sanitary work station, equipment.
- Distribute supplies utensils, and portable equipment.
- Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period.
- Follows proper plate presentation and garnish setup for all dishes.
- Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures.
- Perform other job-related duties as assigned.
REQUIREMENTS:
- 2 years cooking experience;(or) equivalent combination of education and experience.
- Ability to perform in a fast-paced kitchen environment.
- Conversational English vocabulary.
- Ability to read and comprehend simple instructions, short correspondence, and memos.
- Ability to write simple correspondence.
- Ability to add and subtract two digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance.
- Ability to deal with problems involving a few concrete variables in standardized situations.
- Strong team orientation with fellow team members.
- Proficient knife skills and use of following equipment:
-Pasta Maker
-Tilting Steam Kettle
-Tilting Braising Skillet
-Pressureless Steamer
-Deep Fryer
-Rotary and Convection Ovens
-Griddles
-Burners
-Salamander
-Buffalo Chopper
-Electric Mixers
-Electric Slicers
-Scales
-Wok
Ability to stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell.
Ability to occasionally stoop, kneel, crouch, or crawl.
Ability to regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
Legally able to work in the US; verified by E-Verify.
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed chef has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
Puck began cooking as a child, at his mother’s side. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang started his formal training at fourteen years of age. As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L’Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975.
