Line Cook

LINE COOK ROLE DESCRIPTION

San Patricios is actively seeking a Line Cook to join our dynamic kitchen team. Working under the supervision of the Executive Chef, Chef de Cuisine, and Sous Chef, the Line Cook at San Patricios will play a vital role in executing our culinary operations. This includes actively participating in the preparation and delivery of our innovative, contemporary, and authentic Irish food program, maintaining the cleanliness and organization of kitchen and BOH spaces, and ensuring that our customers receive top-quality dishes consistently every single customer, every single time.

As a Line Cook at San Patricios, you will be expected to have a strong appreciation for both traditional and modern Irish cuisine, possess solid culinary skills, and demonstrate the ability to work efficiently in a fast-paced environment. It's crucial that you have the capacity to work well within a team, contributing to a performance-oriented culture that aims to exceed our customers' expectations. You should be ready to learn and grow, taking direction from senior kitchen team leaders and embracing the opportunity to contribute to the development of new dishes. A commitment to maintaining the highest standards of food safety, cleanliness, and attention to detail is essential for success in this role.

ROLE RESPONSIBILITIES INCLUDE:

• Prepares ingredients and cooks dishes according to The Dead Rabbit's recipes and standards for Irish and contemporary cuisine.
• Maintains a clean, organized, and efficient workstation, ensuring all tools and equipment are ready for use.
• Follows strict food safety and hygiene protocols to ensure all dishes are prepared safely and sanitary.
• Works closely with the kitchen team to ensure timely preparation and delivery of dishes, coordinating efforts to meet service demands.
• Assists in receiving, storing, and organizing kitchen supplies and food items, adhering to proper storage procedures to minimize waste and ensure freshness.
• Participates in learning and applying new cooking techniques and menu items to improve and innovate the food offering continuously.
• Responds quickly to requests from the Chef de Cuisine, Sous Chef, and Executive Chef, adapting to changes in menu or preparation techniques as required.
• Contributes to the development of new dishes and menu ideas, offering creative input to keep the menu fresh and exciting.
• Monitors inventory levels of kitchen supplies and food items, communicating needs to the kitchen management to ensure adequate stock for service.
• Upholds The Dead Rabbit's standards of quality and excellence, striving to exceed customer expectations with every dish served.
• Engages in the continuous improvement of kitchen operations and personal culinary skills, seeking feedback and learning from senior culinary staff.
• Ensures compliance with all health and safety regulations and standards set by the restaurant and local health authorities.
• Shares and embodies our core values and love of Ireland and Irish Pubs, acting as a standard bearer in the company.
• Maintains a positive, optimistic, and professional attitude and demeanor at all times throughout service.

ROLE REQUIREMENTS INCLUDE:

• Candidates must have a proven track record of working in a fast-paced kitchen environment, preferably with experience in Irish or contemporary cuisine.
• Candidates must possess a fundamental understanding of cooking techniques, kitchen equipment, and food safety practices.
• Candidates must demonstrate the ability to follow recipes and directions accurately to maintain the restaurant's high standards of quality and taste.
• Candidates must show a commitment to cleanliness and organization, maintaining a hygienic work area in compliance with health codes.
• Candidates must exhibit strong teamwork skills, with the ability to work cohesively with front-of-house staff and other kitchen team members.
• Candidates must have the flexibility to work various shifts, including nights, weekends, and holidays, as required by the restaurant's schedule.
• Candidates must display a willingness to learn and adapt, taking the initiative to improve their culinary skills and contribute to menu development.
• Candidates must possess effective communication skills and be capable of clearly understanding instructions and effectively conveying information to team members.
• Candidates must have the physical stamina to stand for long periods, lift heavy objects, and perform in a fast-paced kitchen setting.
• Candidates must showcase a positive attitude and resilience under pressure, managing stress effectively during peak service times.
• Candidates must be able to take constructive criticism and work within an engaged, collaborative, and accountable culture and team environment.

ROLE BENEFITS

• Competitive salary.
• Comprehensive medical, dental, and vision insurance.
• Paid Time Off and parental leave.
• 50% discount throughout The Dead Rabbit's group of bars.
• Team Member assistance and wellness programs.
• Flexible scheduling.
• Team Member development plans and continuing education.
• Team-building activities and events.
• Being part of a world-class culture.
• Opportunities for upward mobility.