Lead Line Cook/Junior Sous Chef

Statehouse Restaurant & Catering is located inside The State Capitol Building. We have 3 retail locations, online ordering and a robust Catering business. We believe in nurturing a work family environment and working as team to get through very stressful busy days. The Capitol receives up to 1.9 million visitors a year as well as over 1500 daily employees in the building. We process over a thousand orders a day and need someone who can work in a fast paced environment.

To learn more about our company culture or submit your resume place visit our website www.StatehouseRestaurant.com

Department:
BOH -Kitchen
Reports to / Supervision Received:
Direct: Sous Chef
Indirect: Executive Chef
Employment Status:Full-Time Morning shifts needed 7:00am – 3:00pm

Competitive Pay: Based on Experience and BOH shares in Tip Pool.

Essential Functions:

• Willing to develop the skills needed from being a great line cook into an entry level manager
• Learn our Breakfast & Lunch menu’s
• Be able to work in a fast paced environment, while keeping quality of food to the standards desired by management.
• Learn the company's catering menu, so can assist in catering events 
• Prepare, cook, and serve items according to recipes and SOP's.
• Clean and maintain work areas and walk-ins
• Maintain grooming standards according to health code standards.
• Maintain all proper portions to ensure food cost, and proper food quantities.
• Desire to grow with company as the company continues to grow.
• Must have good communication skills and attitude as you will be required to supervise in absence of Executive Chef and Sous Chef.

Job Type: Full-time

Salary: $15.00 to $18.50 /hour

Qualifications, Knowledge, Skill and Experience:

• Must be able to cook high quality breakfast, lunch & catering items.
• Must be able to work under pressure and handle high volumes and fast paced environment
• Must be organized and efficient when working busy line;
• Must have PASSION & DRIVE for this position, and must be open to learning.
• Must be punctual and reliable.
• Experience cooking with a nutrient dense, farm to fork, seasonal & fresh ingredients is a plus.
• Must be able to use all kitchen equipment, including, grill, fryer, ovens, commercial sized steamer, flat top, burners, smoker, etc.
• Must have the desire to be more than a line cook and want to be a BOH manager.
• Looking for someone who wants to grow with our company as the company continues to grow.

All your information will be kept confidential according to EEO guidelines.