Line Cook

2 years

Cornerstone Bistro in Wayne, PA is looking for a Line Cook.

We are looking for a strong, experienced line cook. Must have at least 2 years experience as a cook in an upscale restaurant. Position is for a proven line cook looking to move into a lead or jr sous chef position. You must have Oyster Shucking Experience with excitement to grow and learn with some of the best in the industry.

We are looking for a motivated and passionate Line Cook to join our team.

Must work well under pressure
Must be willing to work all stations

You have:

• 4+ years of line cook experience in a fast-paced, full-service, and upper-scale dining restaurant
• Great team dynamic and ability to maintain positive attitude during high intensity experiences
• Strong work ethic with dedication to the highest standards of quality
• A can-do attitude and the willingness to pitch in to help the team whenever necessary
• The ability to perform physical requirements of the position (lift up to 50lbs)
• Food Safety Certification, preferred
• This is the perfect opportunity for self-motivated individuals to get experience with exceptional ingredients, and being part of a dynamic team.

Duties include:

• Manage your prep list and communicate with the team on food inventory, ensuring your walk-in is fully-stocked and organized
• Properly execute the menu
• Own restaurant cleanliness by setting up the opening shift for success and closing with confidence that the kitchen is prepared for the next day
• Follow health department standards
• Stand and walk for extended periods of time
• Work with a fast-paced environment, communicating with your peers to ensure culinary excellence at all points of the shift

Our restaurant utilizes high caliber ingredients that highlight the ever-changing flavors of each season. The perfect marriage of California wine country, coastal New England, and the rustic charm of France & Italy's best kept secrets. Cornerstone's menu highlights small plates, large plates, tasting menu, our cheese & charcuterie program, some of the best oysters from the east & west coast, fresh pasta and beautifully grilled meats & seafood.

What we provide for you:

We go the extra mile for our staff to support a family working environment that allows you to grow. Talk to us about our competitive salary package with consecutive days off - Sunday & Monday, closed Memorial Day, July 4th, Thanksgiving, Christmas & New Year's holidays. Plus extras:

• $100 monthly stipend to use towards cookbooks or culinary experiences/classes
• $65 Gym-membership reimbursement, wellness, mental health package
• Vision/Dental, Short Term Disability + Life & Accident, United Healthcare Health Insurance
• Closed for 2 weeks in August for Summer break as well as the first week in January.

In the end, whats most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life, is all about how you make people feel. Its that simple, and its that hard.

Danny Meyer, Setting the Table: The Transforming Power of Hospitality in Business

Compensation: Salary ($45,000.00 - $55,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Wellness Program

Knife Work

Ability to Work Under Pressure

Advanced Knife Skills

Adaptability to Work All Stations

Experience in a Fast Paced, Full Service, and Upper Scale Dining Restaurant

Effective Communication Skills

4+ Years of Line Cook Experience

Oyster Shucking Experience

Organizational Skills

Willingness to Work All Stations

Attention to Detail

Ability to work well under pressure

Team Collaboration

Fish Cookery

Commitment to Continuous Learning

Ability to Work All Stations

Customer Service Orientation

Working Under Pressure

Dedication to Quality Standards

Problem Solving Skills

Grilling

Creativity in Food Preparation

Positive Attitude During High Intensity Experiences

Ability to Maintain Cleanliness and Organization in the Kitchen

Physical Ability to Lift Up to 50lbs

Working All Stations

Food Safety Certification Preferred

Menu Development

Dedication to Highest Standards of Quality

Fast Paced, Full Service Restaurant Experience

Can Do Attitude

Ordering / Purchasing

Physical Requirements Lift Up to 50lbs

Health Department Standards Compliance

Great Team Dynamic

Ability to Stand and Walk for Extended Periods

Sauteing

Communication With Team

Positive Attitude

ServSafe Certified

Utilization of High Quality Ingredients

knowledge of health department standards

Knowledge of Various Cuisines (California Wine Country, Coastal New England, French, Italian)

Strong Work Ethic

Small Plates, Large Plates, Tasting Menu Preparation

Stand and Walk for Extended Periods of Time

Cheese and Charcuterie Program Knowledge

Food Safety Knowledge

Cooking Methods (Grilling, Pasta Making, Oyster Shucking)

Work in a Fast Paced Environment

Ability to work in a fast paced environment

Quality Standards

Positive Customer Interactions

Communication Skills

Fine Dining Service

Time Management Skills

Physical Requirements (Lifting Up to 50 Lbs)

Continuous Learning Mindset

Knowledge of High Caliber Ingredients

Inventory Management

Food Safety Certification

Restaurant Cleanliness

Prep list management

Positive and Uplifting Customer Experiences

Food Inventory Management

Kitchen Organization

Menu execution

Health department standards

Stand/Walk for Extended Periods

Fast Paced Communication

Culinary Excellence

Ingredient Knowledge

Menu Execution Proficiency

Cheese & Charcuterie Program

Oyster Selection

Fresh Pasta Preparation

Grilling Meats & Seafood

Financial Package Negotiation

Employee Wellness Programs

Health Insurance Administration

Restaurant Closure Management

Creating Positive Human Experiences

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