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Line Cook
Nocturne Jazz & Supper Club
1330 27th St, Denver, CO 80205, United States
Nocturne Jazz & Supper Club hiring Line Cook in Denver, CO

Nocturne Jazz & Supper Club hiring Line Cook in Denver, CO

Nocturne Jazz & Supper ClubMore Info

Full Time • Hourly ($20.00 - $23.00)
Expired: Dec 31, 2021

Sorry, this job expired on Dec 31, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

Nocturne is open for dinner service only (no brunch/no lunch) and is closed on Mondays and Tuesdays - potential for four 10-hour shifts to give you three days off.

Our Kitchen Bonus ensures that 2% of the food sales is shared among the culinary team making your hourly take-home a range of $20-$24 per hour consistently. 
Job Duties:

As a Line Cook, you assist in creating the culinary experience for the guests of Nocturne. It all starts with you and the care for the product that arrives in the kitchen. Working with products direct from our partner farm and other purveyors, you’ll assist in pickling, preserving, baking, smoking and more in order to bring out the best in each ingredient as we prepare dishes for each night

Other duties might include all the details that go into the seamless delivery of the guest experience.  These include, but aren’t limited to:

  • Food preparation, butchery, cooking, plating all menu items to the specifications of each recipe.
  • Compliance with all health and safety laws at all times.
  • Maintaining appropriate, detailed inventory logs and ensuring all items are consistently stored and labelled in accordance with expectations and food service laws.
  • Consistent adherence to all quality and cost controls.
  • Completing all restocking and cleaning duties by performing opening side work as instructed.
  • Maintaining cleanliness standards in order to have a clean, presentable and attractive facility and to exceed state and local health board requirements.
  • Maintain station, walk in and kitchen organization including consolidation of product as you go, receiving of product, and dish room organization.
  • Memorizing and understanding all menu items, recipes, ingredient details/origins, and daily specials.
  • Attending all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility.
  • Accurately communicate any customer inquiries/comments received in person or on phone to a manager as quickly and as accurately possible.
  • Presenting a clean and professional appearance at all times as well as impeccable personal hygiene.
  • Maintaining a calm, courteous, and professional demeanor at all times.
  • Performing other duties as assigned, requested or deemed necessary by management. (In other words, as a team player, you might be asked to pitch in for things we haven’t even imagined yet and so we couldn’t include them on this list).
  • During the course of your shift, if a ball is dropping, your job is to catch it.



Qualifications

  • Must have a great attitude and high regard for upholding service standards.
  • Must have high attention to detail and ability to follow specific standards and procedures with consistency.
  • One or more years of experience in line cook role or similar position.
  • Previous experience in fine dining restaurant kitchens preferred.
  • Must be fluent in oral and written English. 
  • Must have vision ability to clearly see detailed guest checks, computer printouts, written instructions and to observe the entire restaurant in dimly lit conditions.
  • Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays containing plates, food, and beverages.
  • Must have ability to perform multiple tasks at one time in a stressful environment
  • Must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
  • Must be able to perform job duties in crowded and noisy situations, particularly when handling multiple tasks.
  • Must have High School Diploma or GED equivalent

Not required, but nice to have:

  • Knowledge of wine and spirits
  • Passion for product and understanding of Colorado growing seasons
  • Appreciation for live music and the performing arts
  • Culinary degree
  • Servsafe certification (certification will be required upon hire if not provided prior to hiring process).

Materials/Equipment Used

Computerized order machine, touch screens, restaurant equipment including but not limited to coffee machines, ice machines, ovens, stoves, fryers, grills, small wares,  beverage dispensers, and dishwashing machines.

Environment

Physically strenuous: prolonged standing, walking, lifting and carrying throughout the entire shift in an indoor environment.  High noise levels, fast-paced, fun, and rewarding.


Compensation Details

Compensation: Hourly ($20.00 - $23.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Wellness Program


Required Skills

Charcuterie and Cheese Board Arrangement

Basic Knife Skills

Food Safety Knowledge

Expediting

Family Meal Preparation

Frying

Grilling

Meat Cookery

Pasta Cooking

Sauce Making

Sauteing

Prepping Ingredients

Vegetable Cookery

Read more


View Job Description

Open Jobs From Nocturne Jazz & Supper Club


Chef de Cuisine
Full Time • Salary (Based on Experience)
Require min. 2 years of experience

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New American

Fine Dining

Nocturne celebrates America's rich cultural heritage through the art of hospitality, and the idea that when combined good food, music, and cocktails are greater the sum of their parts.
More than just jazz and a proper cocktail, Nocturne explores how the arts of gastronomy and music can be combined. Central to this exploration is chef Dustin Beckner's tasting menu entitled "Renditions", a constantly changing menu inspirited by iconic and historical jazz recordings. From Coltrane's Giant Steps to Way out West by Sonny Rollins, each new menu is released in a concert setting with the album's music performed live by a local jazz artist.

Chef de Cuisine