Every Line Cook at Bluebird will learn the basics and then the fine points of classical French cuisine. You will work with the finest ingredients and the best mentors in execution of our mission statement: practice excellence; chase perfection.
The Bluebird kitchen will be a high-energy, disciplined, and fun environment. We have high expectations of ourselves and one another, and look forward to the opportunity to get a little bit better each day.
Our leadership team consists of Chef de Cuisine Christian Tondre, and Sous Chefs Hector Foy, Jr. and Robert Solis We look forward to meeting you.
Requirements:
Line Cook (Chef de Partie)
Responsible for all aspects of food preparation and service in compliance of company standards, under direct supervision of culinary management
Requirements and Essential Functions
2-3 years in similar position preferred
Proficient knowledge of basic cooking techniques, and all stations of the culinary brigade
Proficient knife skills
Ability to multi-task and prioritize tasks for a la carte service
Disciplined use of culinary techniques
Strong foundation of classical cookery
Ability to work on feet for minimum of 10 hour shift
Ability to lift 50 lbs frequently
Ability to lift 25 pounds overhead onto high shelves
Proficient knowledge of product storage, rotation and usage
Proficient awareness of kitchen cleanliness