Cook

CHEF DE PARTIE Marée is a Parisian Californian bistro located on the second floor of Lielle on Pico Boulevard. It shares Lielle's commitment to sustainability, and outstanding hospitality , offering a fresh, contemporary approach to traditional French dining. The menu focuses on hyper-seasonal ingredients from local California farms and artisan purveyors, prepared with straightforward yet innovative techniques. Each dish balances classic bistro comfort with bright, modern flavors, paired with a curated wine list that complements the energetic atmosphere. Blending the casual elegance of a classic bistro with the unique setting of an upstairs hideaway, Maree is built for both casual weeknight dinners and special celebrations. JOB OVERVIEW Under the guidance of Chef Partner, Chef de Cuisine and Sous Chef team, take responsibility for preparing and cooking food items according to the restaurant's recipes and standards and working at stations in the kitchen. Accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management. Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for the quality of products served and mise-en-place on station. Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach Follow sanitation guidelines set forth by Health Department Handles, stores and rotates all products properly. Responsible for filling out prep needs and effectively communicating with team members and supervisors. Assists in food prep assignments during off-peak periods as needed.