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Line Cook
ChoLon Modern Asian Bistro - Downtown
1555 Blake Street, Denver, CO, United States
ChoLon Modern Asian Bistro - Downtown hiring Line Cook in Denver, CO

ChoLon Modern Asian Bistro - Downtown hiring Line Cook in Denver, CO

ChoLon Modern Asian Bistro - DowntownMore Info

Full Time • Hourly (Based on Experience) plus tips
Expired: Feb 25, 2022

Sorry, this job expired on Feb 25, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details
Job Details
Responsibilities
  • Prepares food to specifications before and during unit operations.
  • Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, woks, stoves, warmers, steamers, grills, ovens, etc.
  • Ensures proper food temperatures are maintained and food is stored correctly.
  • Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
  • Performs opening, closing and side work duties as instructed and according proper guidelines.
  • Keeps workstation, coolers and equipment clean, organized, sanitized, and sufficiently stocked.
  • Ensures freshness and quality of all menu items and packages all products to proper specifications.    
  • Follows and upholds all health codes and sanitation regulations.
  • Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures.
  • Assists in training and coaching of other team members.
  • Performs other duties as assigned by manager.

Qualifications

  • At least 1 year previous experience in back-of-the-house foodservice position required.
  • Participation in a culinary program is preferred.
  • Ability to read and comprehend prep sheets and recipes.
  • Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.

Physical Requirements

  • Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. 
  • Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
  • Ability to handle or operate dangerous kitchen equipment.
  • Standing and walking for entire length of shift.
  • Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting
  • Pushing and pulling occasionally, to move equipment, mops and brooms.
  • Kitchen environment – noise levels may be moderate-to-high.
  • Works frequently in a hot and damp environment.
Compensation Details
 $15.87 plus tips 
Effective Rate is $22 to $26
 

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

 

Compensation Details

Compensation: Hourly (Based on Experience) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts


Required Skills

Basic Knife Skills

Fish Cookery

Food Safety Knowledge

Frying

Grilling

Cleaning / Sanitation

Meat Cookery

Portioning

Sauteing

Prepping Ingredients

Vegetable Cookery

Read more

View Job Description

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Southeast Asian

Upscale Casual, Casual Dining, Fine Dining

Part of ChoLon Restaurant Concepts

ChoLon translates to “big market” in Vietnamese and is named after the largest Chinese-influenced market in Saigon. It also includes Executive Chef/Owner Lon Symensma’s first name, so after his extensive culinary travels across Asia, it “felt right” to open ChoLon in 2010 in Denver.

Lon developed a love for cooking at an early age. At 19, he won the silver medal at the Culinary Olympics in Berlin, Germany. He attended the Culinary Institute of America in New York, during which he was named the National Junior Chef of the Year by the American Culinary Federation. Working under acclaimed chefs and learning different cooking techniques sparked his wanderlust to explore Asia.

Lon first traveled to Asia to participate in the opening of his mentor Chef Jean-Georges Vongerichten’s restaurant, Jean-Georges Shanghai. From China to Singapore and each country in between, he spent the next year exploring the cultures, learning from the locals, utilizing foreign ingredients, and becoming immensely inspired by his experiences.

Upon returning to New York City, Chef Lon opened Jean-Georges’ revolutionary Southeast Asian restaurant, Spice Market. He later became the Executive Chef of the iconic Buddakan, where the restaurant earned a coveted two stars from the New York Times. After a decade in NYC, Lon moved to Denver to open ChoLon.

You’ll notice ChoLon’s menu plays on interpretations of traditional dishes found across the Far East, combined with slight nods to Lon’s classical European training. For example, French onion soup is not usually found inside of a hand-pleated Chinese dumpling, but you’ll experience whimsical dishes like this across our menu.