Line Cook

“Invest yourself in everything you do. There’s fun in being serious.” – Wynton Marsalis

At Nocturne and La Vie En Rose, hospitality is a sacred and noble enterprise. We seek professionals who take pride in their craft, pursue excellence with intentionality, and contribute to elevated guest experiences. If you approach hospitality casually, we recommend saving your time and applying elsewhere — because we invest in those who choose to invest in themselves as professionals

Here are the details for our Line Cook position:

Schedule:
Two roles are possible with this position in support of opening La Vie En Rose.
A cross trained position of Prep/Pastry/Line with a typical schedule of 12:00pm to 8:00pm Wednesday through Sunday. 
A line position focused on the final composition and plating of hors d'oeuvres at La Vie En Rose with a typical schedule of 3:00pm to Close (11pm) Wednesday through Sunday. 

Job Duties:

As a Line Cook, you assist in creating the culinary experience for the guests of Nocturne and La Vie En Rose. It all starts with you and the care for the product that arrives in the kitchen. Working with products direct from our partner farm and other purveyors, you’ll assist in pickling, preserving, baking, smoking and more in order to bring out the best in each ingredient as we prepare dishes for each night.

Other duties might include all the details that go into the seamless delivery of the guest experience. These include, but aren’t limited to:

• Food preparation, butchery, cooking, plating all menu items to the specifications of each recipe.
• Compliance with all health and safety laws at all times.
• Maintaining appropriate, detailed inventory logs and ensuring all items are consistently stored and labelled in accordance with expectations and food service laws.
• Consistent adherence to all quality and cost controls.
• Completing all restocking and cleaning duties by performing opening side work as instructed.
• Maintaining cleanliness standards in order to have a clean, presentable and attractive facility and to exceed state and local health board requirements.
• Maintain station, walk in and kitchen organization including consolidation of product as you go, receiving of product, and dish room organization.
• Memorizing and understanding all menu items, recipes, ingredient details/origins, and daily specials.
• Attending all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility.
• Accurately communicate any customer inquiries/comments received in person or on phone to a manager as quickly and as accurately possible.
• Presenting a clean and professional appearance at all times as well as impeccable personal hygiene.
• Maintaining a calm, courteous, and professional demeanor at all times.
• Performing other duties as assigned, requested or deemed necessary by management. (In other words, as a team player, you might be asked to pitch in for things we haven’t even imagined yet and so we couldn’t include them on this list).
• During the course of your shift, if a ball is dropping, your job is to catch it.

Qualifications

• Must have a great attitude and high regard for upholding service standards.
• Must have high attention to detail and ability to follow specific standards and procedures with consistency.
• One or more years of experience in line cook role or similar position.
• Previous experience in fine dining restaurant kitchens preferred.
• Must be fluent in oral and written English. 
• Must have vision ability to clearly see detailed guest checks, computer printouts, written instructions and to observe the entire restaurant in dimly lit conditions.
• Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays containing plates, food, and beverages.
• Must have ability to perform multiple tasks at one time in a stressful environment
• Must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
• Must be able to perform job duties in crowded and noisy situations, particularly when handling multiple tasks.
• Must have High School Diploma or GED equivalent

Not required, but nice to have:

• Knowledge of wine and spirits
• Passion for product and understanding of Colorado growing seasons
• Appreciation for live music and the performing arts
• Culinary degree
• Servsafe certification (certification will be required upon hire if not provided prior to hiring process).

Materials/Equipment Used

Computerized order machine, touch screens, restaurant equipment including but not limited to coffee machines, ice machines, ovens, stoves, fryers, grills, small wares, beverage dispensers, and dishwashing machines.

Environment

Physically strenuous: prolonged standing, walking, lifting and carrying throughout the entire shift in an indoor environment. High noise levels, fast-paced, fun, and rewarding.

Pay Range

This is an hourly role with an expected hourly base pay range of $19.30 to $21.00 based on experience with eligibility to participate in the service charge pool which provides an additional $5.00 to $15.00 per hour based on business volume and longevity.