Holeman and Finch Public House: Line Cook

Holeman and Finch Public House: Line Cook

Line Cook at Holeman and Finch

The first question which you have to ask yourself is whether you are curious and wish to learn the foundations of cuisine and its execution. The second is whether or not you have the passion to fulfill your culinary dreams. The third, do you wish to be an integral part of a team? We are seeking a talented and aspirational Cook to join our professional team. Our Cooks earn $18-25 an hour based on experience, production quality, professionalism, passion, aptitude and grit.

What is the job? This will be a dedicated role to the cuisine at Holeman and Finch Public House. The Cook will execute the menu as directed by Chef Linton Hopkins, from station preparation & readiness to ensuring deliciousness in every bite. This position will require and be taught fundamentals. This is about every fundamental skill in the craft and your desire to learn and maximize your skills. It is about building a resume which reflects real skill and ensures your success in whatever you wish to do in the world of professional kitchens. We are here to teach, are you ready to learn?

Culinary Fundamentals

• Understanding ingredients (proteins, vegetables, grains, fats)
• Basic nutrition and seasonality awareness
• Reading, following, and scaling recipes
• Understanding heat transfer (conduction, convection, radiation)
• Salt, fat, acid, heat balance

Knife Skills & Prep Techniques

• Knife safety and maintenance
• Classic cuts (brunoise, julienne, batonnet, dice)
• Portioning proteins accurately
• Vegetable prep and efficiency
• Speed with consistency

Cooking Methods

• Dry heat: sauting, grilling, roasting, broiling
• Moist heat: boiling, poaching, steaming, braising
• Combination cooking
• Pan control and temperature management
• Proper use of oils and fats

Stocks, Sauces & Soups

• White, brown, vegetable, and fish stocks
• Mother sauces and derivatives
• Emulsified sauces (vinaigrettes, hollandaise basics)
• Reduction and mounting with butter
• Soup fundamentals (clear, pured, chowder)

Proteins

• Meat identification and fabrication basics
• Poultry breakdown
• Fish identification and basic filleting
• Proper cooking temperatures
• Resting, slicing, and plating proteins

Vegetables, Grains & Legumes

• Blanching and shocking
• Roasting and glazing vegetables
• Cooking rice, pasta, and grains properly
• Legume soaking and cooking
• Texture and doneness awareness

Eggs & Breakfast Fundamentals

• Egg cookery (fried, poached, scrambled, omelets)
• Custard basics (savory applications)
• Breakfast protein preparation
• Timing multiple components

Seasoning & Palate Development

• Proper seasoning throughout cooking
• Tasting and adjusting
• Understanding acidity and bitterness
• Building layered flavor
• Recognizing balance and imbalance

Mise en Place & Organization

• Workstation setup
• Time management during service
• Prioritization and multitasking
• Clean-as-you-go discipline
• Labeling and storage

Food Safety & Sanitation

• Safe food handling and storage
• Cross-contamination prevention
• Temperature control
• HACCP awareness
• Allergen knowledge

Plating & Presentation

• Basic plating principles
• Portion consistency
• Sauce application
• Garnishing with intent
• Clean plate standards

Professional Kitchen Skills

• Equipment operation and care
• Communication during service
• Following systems and standards
• Receiving and storing deliveries
• Adaptability under pressure

Troubleshooting & Quality Control

• Identifying over/undercooking
• Correcting seasoning and texture issues
• Holding food without quality loss
• Recognizing product degradation

To be a successful Cook with us, the ideal candidate must be professional, passionate and reliable. They will maintain a working knowledge of all recipes, products and procedures to ensure consistency and deliciousness of all menu items. They will assist with inventory, organization and overall cleanliness to ensure the quality and freshness of our products. We ask that you be 18 years of age or older with 2+ years of relevant experience as a Cook. Weekend availability required. A Culinary degree and Food Safety knowledge is preferred.

What are the requirements?

• Must be 18 years of age or older
• 2+ year(s) of relevant experience as a line cook
• Food safety knowledge
• Advanced knife skills
• Able to move and/or lift heavier product of up to 50 pounds
• Able to stand for long periods of time; occasionally kneel, bend, and crouch as required to reach items at varying height levels
• Able to work in a fast-paced environment calmly and effectively

We offer:

• Competitive pay based on experience with performance-based raises and promotions
• Medical, dental, vision, life and short-term disability for eligible full-time employees
• 25% discount at all Hopkins and Company restaurants and 10% discount at all Hopkins and Company retail shops
• Ongoing training and education opportunities
• Daily family meal
• Employee referral bonus

If you are interested in applying for this position, we ask that you complete the application fully, including work history, questionnaire and professional references. Only complete applications will be considered for the posted position. Thank you!