Are you ready to take your career to the next level with purpose and innovation? At Hotel Marcel, the first net-zero energy hotel in the United States, you’ll find a workplace that’s as inspiring as it is groundbreaking. We value your expertise and entrepreneurial spirit, offering the support and framework to help you thrive.

BLDG is where architecture, cuisine, and cocktails converge in perfect harmony. Nestled within Hotel Marcel, BLDG draws inspiration from Connecticut’s vibrant farms and the Atlantic Ocean, creating a unique dining experience that mirrors the high energy of its surroundings.

With a focus on the freshest local ingredients, BLDG delivers full-flavored, artfully presented dishes designed to excite the modern palate. From inventive cuisine to a welcoming atmosphere, BLDG offers a perfect balance of creativity, taste, and style.

JOB SUMMARY

As a Food and Beverage Line Cook, you will be responsible for setting up and stocking stations, preparing ingredients, cooking dishes to order and maintaining a clean and organized kitchen environment. This position will help drive repeat business by ensuring a high level of consistency in dishes and demonstrating impeccable food presentation to surpass guest expectations.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

PRIMARY RESPONSIBILITIES

• 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.
• Maintaining and restocking sufficient levels of food on the line.
• Cook and prepare a variety of foods including meat, seafood, poultry, vegetable, cold food items, etc. 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 the 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 manufactures instructions.
• Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager
• Cleans 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/Managers

JOB REQUIREMENTS

EDUCATION AND EXPERIENCE

• 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.

KNOWLEDGE, SKILLS, AND ABILITIES

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent knowledge of food safety, sanitation and handling practices.
• Strong written and verbal communication skills.
• Positive upbeat attitude / personality.
• 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 of supervision.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to stand and walk for a prolonged period of time, transport materials or equipment, and lifting, moving, or carrying heavy objects over 50 lbs.
• Occasionally lifting, moving, or carrying objects up to 60 lbs.
• Regularly requiring motor coordination in combination with finger dexterity to grasp, handle, feel, reach, extending arms overhead, etc.
• Frequently required to bend, stoop, etc.
• Must be capable of working effectively in both a hot and cold extreme temperature environment. Work surfaces may be unlevel, slippery, or unstable.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.