Lead Line Cook/Junior Sous Chef

Statehouse Restaurant & Catering is located inside The State Capitol Building. We have 3 retail locations, online ordering and a robust Catering business. We believe in nurturing a work family environment and working as a team to get through very stressful busy days. The Capitol receives up to 1.9 million visitors a year as well as over 1500 daily employees in the building. We process over a thousand orders a day and need someone who can work in a fast paced environment. Job Description Department: BOH - Kitchen Reports to / Supervision Received: Direct: Sous Chef Indirect: Executive Chef Employment Status: Full-Time Morning shifts needed 7:00am – 3:00pm Competitive Pay: Based on Experience and BOH shares in Tip Pool. Essential Functions: Willing to develop the skills needed from being a great line cook into an entry level manager Learn our Breakfast & Lunch menu’s Be able to work in a fast paced environment, while keeping quality of food to the standards desired by management. Learn the company's catering menu, so can assist in catering events Prepare, cook, and serve items according to recipes and SOP's. Clean and maintain work areas and walk-ins Maintain grooming standards according to health code standards. Maintain all proper portions to ensure food cost, and proper food quantities. Desire to grow with company as the company continues to grow. Must have good communication skills and attitude as you will be required to supervise in absence of Executive Chef and Sous Chef. Job Type: Full-time Salary: $15.00 to $18.50 /hour Qualifications Qualifications, Knowledge, Skill and Experience: Must be able to cook high quality breakfast, lunch & catering items. Must be able to work under pressure and handle high volumes and fast paced environment Must be organized and efficient when working busy line; Must have PASSION & DRIVE for this position, and must be open to learning. Must be punctual and reliable. Experience cooking with a nutrient dense, farm to fork, seasonal & fresh ingredients is a plus. Must be able to use all kitchen equipment, including, grill, fryer, ovens, commercial sized steamer, flat top, burners, smoker, etc. Must have the desire to be more than a line cook and want to be a BOH manager. Looking for someone who wants to grow with our company as the company continues to grow. Minimum Experience required: Must have at least 4 years kitchen experience, specifically lead line cook or supervisor experience. Other: Must have valid CA Food Handler Card or Serv Safe, or ability to obtain either within 30 days of hire. Must be at least 18 years of age to apply. All candidates will be subject to passing a CHP Background check. Additional Information All your information will be kept confidential according to EEO guidelines. #J-18808-Ljbffr Statehouse