The Role

Hospitality at Petit Trois  is a team sport. It is essential that the entire team works closely together and is aligned on creating memorable experiences for everyone they encounter from guests, to fellow employees, to vendors, as well as the community.   In this tight knit ecosystem, Line Cooks  are responsible for executing the menu items of their station according to the standards of Petit Trois. 

Preferred Skills and Experience:

Strong Cooking Knowledge

Strong Knife Skills 

Respectful and works well with other kitchen staff

2+ years of experience cooking in a high volume  kitchen preferred

Knowledge of classic French food a plus

Job Duties and Expectations:

• Arrive and leave on time, and clock in/out accordingly
• Dress appropriately every day for work.
• Prep and execute stations according to Chefs/Sous Chef’s direction.
• Communicate clearly with Sous Chefs about ordering, running low on items during service, 86’s.
• Properly label all mise en place with date and item name.
• Say hello to every member of the team on arrival and goodbye on departure
• Be able to accurately follow and execute recipes.
• Quality control on all products and dishes.
• Ensure sanitizer buckets are on each station according to health code requirements.
• Maintain and direct cleanliness of kitchen, walk-in, prep areas and common areas.
• Be aware of DOH protocol.
• Be aware of fellow cooks’ stations, and help out when possible.
• Be aware of lead the upkeep of cleanliness and organization of common areas and storage areas. Please be respectful of the space and your coworkers

Additional Responsibilities for Lead Line Cook:

Service: 

• Leading and taking initiative on Inside and/or Outside Expo 
• Assist Sous Chefs in Line Checks / Prep List Checks / Mise Checks 
• Maintaining organization of and covering stations during hourly breaks
• Covering inside expo, float, provide oversight and support during service 
• Assist CDC/Sous Chefs in keeping track of and updating counts in the computer for service
• Participate in lineups as BOH leader
• Communicate with FOH Managers during service 
• Lead the team and uphold service and kitchen expectations set forth by Management 

Training:

• Hourly Training - taking the lead in training new BOH team members
• Side Work Checklists - verifying all responsibilities of hourly teams have been completed before, during and after their shifts

Misc: 

• When needed participate in and delegate with the preparation of family meal
• Assist with orders & inventory
• Oversee the organization of and continued maintenance of 
• Economat 
• Storage Shed 
• Walk In 

FLSA Status: Non-Exempt 

Physical Demands: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.