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Cook II
Cholon Restaurant Concepts
1228 15th Street, Denver, CO
Cholon Restaurant Concepts hiring Cook II in Denver, CO

Cholon Restaurant Concepts hiring Cook II in Denver, CO

Cholon Restaurant ConceptsMore Info

Full Time • Hourly ($20.00 - $26.00)
Expired: Dec 17, 2023

Sorry, this job expired on Dec 17, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details
Bistro LeRoux is the creation of the award winning Chef Lon Symensma. We serve seasonal European cuisine in one of the most beautiful restaurant spaces in Denver. A broad selection of Old world wines and a strong cocktail program compliment the incredible food. Hospitality is of course at the core of everything we do, and our team of professional chefs and front of the house staff is unmatched in the city. 

We are looking for a passionate cook to join our team. This is an incredible opportunity to grow your knowledge under our talented chef team. We promote a culture of growth and knowledge in an environment that is fun and fast paced. 
                                                
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

$20-$26 Based on experience

 

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

Cholon Restaurant Concepts is an equal opportunity employer 


Compensation Details

Compensation: Hourly ($20.00 - $26.00)

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


Required Skills

Knife Basics

Basic Cooking Skills

Food Prep

Steaming

View Job Description

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Asian, French

Restaurant Group

Part of ChoLon Restaurant Concepts

ChoLon Restaurant Concepts was co-founded and is operated by Chef Lon Symensma and Christopher Davis-Massey. In 2010, Lon moved from New York to Denver looking for new adventures and he partnered with Christopher, a long-time family friend and lawyer here in Denver, to launch the project that later became ChoLon Modern Asian – the group’s flagship restaurant.

Before his move, Symensma earned two stars from the New York Times during his time helming the kitchen at Buddakan in New York City. He had already honed his skills and passions as an apprentice in France, Italy, and Spain at Michelin-starred restaurants and San Sebastian’s famed Arzak. At age 19 Symensma won a silver medal in the 1996 Culinary Olympics. He went on to spend several years training under Jean-Georges Vongerichten, including helping to open Jean-Georges Shanghai.

ChoLon, which means “big market” and refers to the largest Chinese-influenced market in Saigon, Vietnam, is Symensma’s homage to Southeast Asia and the years he spent traveling and living in that region. It was through this restaurant that Denver became familiar with Symensma’s keen ability to translate the flavors, textures, colors, and stories of the Far East into dishes that can be enjoyed for lunch or dinner any day of the week. (Indeed, Symensma’s soup dumplings have become something of a local icon!) It wasn’t just Denver that took notice of ChoLon either: In 2011, the restaurant was a James Beard finalist for Best New Restaurant in America and landed on Details Magazine’s Top 10 Best New Asian Restaurants in America. The accolades have continued through the years with nods from Food & Wine, Westword, and Eater Denver, as well as being listed in 5280 Magazine’s Top 25 Restaurants eight years since its opening.

In March 2015, the group opened Cho77 Street Food, Symensma’s modern take on Asian street food. Where ChoLon is polished and upscale, Cho77 is more casual, taking its inspiration from Thai food stalls, Vietnamese street carts, and Singaporean hawker centers. Eight months after opening, Eater Denver named Cho77 the Restaurant of the Year. In January 2019, the group moved Cho77 downtown next to LeRoux and ChoLon, where they always imagined it would be.

In December 2018, CRC opened LeRoux European Cuisine, named as a tribute to Chef Xavier LeRoux, one of Symensma’s early CIA mentors. Sourcing heavily from his culinary beginnings and the 10 years he spent working in the restaurant industry before he began experimenting with Asian food, with LeRoux Symensma focuses on Western-European fare and old-world wines, prepared with seasonal, local ingredients.

In November 2019, the group opened ChoLon’s second location in Central Park. Joining the team is Chef Michelle Xiao, who was a dim sum chef at Buddakan when Lon served as Executive Chef. Xiao has over thirty years of dim sum experience and moved to Denver from New York City in 2019. You’ll find her behind the dim sum counter as soon as you walk into ChoLon Central Park, showcasing her unique skills in the form of delicate dumplings.

Stay tuned for more information about upcoming projects!

ServerBack of House StaffBartender