Line Cook

Multiple locations at 1 Wall street (Printemps) :

Reports to: CDC, sous Chef, Exec. Sous Chef, Culinary Director

ABOUT KENT HOSPITALITY GROUP

Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.

Position Overview: 

Line cooks are the core of the kitchen. You and your fellow cooks will be responsible for producing mise en place for service, organizing and cleaning your station, cooking food to order, cleaning and turning down your station at the end of service. 

You should have a thorough understanding of classic cooking techniques as well as how to use all the equipment required to produce your mise en place. You should be able to communicate with and work effectively within a brigade style team.  Most importantly, you should have a warm, positive and appreciative demeanor.

We believe in a ‘whole house’ mentality and we expect all departments (Pastry, Savory, Dining Room, and Facilities) to support and motivate each other to achieve our goal of guest satisfaction. As a Line Cook, you will interact with all of these departments regularly and should be able to communicate effectively and respectfully with your co-workers & managers.

This is a full time position. Our locations at Printemps are open 7 days a week. 

Characteristics of success: 

Strong commitment to excellence: Always do the right thing, especially when no one is looking

• Positive outlook and demeanor; negativity and malice will not be tolerated
• A desire to learn and grow in an exciting & quickly changing environment
• Sense of urgency
• Able to demonstrate classic cooking techniques
• Able to prepare ingredients and setup station mise en place for service
• Able to cook in a brigade style line (firing and communicating across different stations during service)
• Able to keep your station clean and organized before, during and after service
• A working understanding of sanitation codes and regulations
• More than 1 year cooking experience in a fine-dining kitchen is a plus, but not required
• Stay Humble

Service responsibilities: 

Be warm, knowledgeable and noticeably appreciative

• Act professional and accommodating and always maintain composure 
• Identify and report problems to management immediately 
• Be aware of service flow, dining timing

Job Duties:

• Clock in for your shift (after you have changed into your uniform)
• Be on duty and in uniform at scheduled time
• Gather all required mise en place from prep kitchen 
• Check requisition list day to day 
• Oversee the cooking of your mise en place and setup of your station for service
• Properly Cook all dishes to order as delegated and to the KHG standard
• Participate in cooking family meal as required
• Communicate. Communicate. Communicate.
• Maintain station cleanliness
• Clock out for your shift (before you have changed out of your uniform)

You Are:

• Bright; animated; lively; cheerful; vivid or brilliant
• Spirited: having or showing mettle, courage, vigor, liveliness, etc.
• Reliable: that may be relied on or trusted; dependable in achievement, accuracy, honesty, etc.

Benefits & Perks: 

• Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits
• Dining Discounts, Wellness Program

Preferred Education and Experience:

• Ability to communicate in English preferred
• GED or equivalent level of education preferred