Line Cook / Chef de Partie

Hyeholde Restaurant is seeking an experienced Line Cook / Chef de Partie Hyeholde Restaurant and Round Room is a unique dining and entertainment venue in operation for over 85 years located in Moon Township, PA, minutes from Pittsburgh.

The restaurant sits high on a hill and overlooks four acres of flower gardens, a chefs’ garden, and bee hives.

We are a fine dining restaurant with farm-to-table menus.

We use the finest quality ingredients available, and update our menus to reflect the flavors of each season.

We support our local farmers and purveyors.

The ideal candidate must be able to effortlessly multi-task, possess great communication skill, and enjoys the learning aspects of food and beverage.

ROLE AND RESPONSIBILITIES :

• Assure and maintain food quality standards including consistency and presentation alongside the Executive Chef, Chef de Cuisine, and culinary team.
• Responsible for preparing and finishing all hot and cold foods, assisting the unloading of deliveries, and stocking and rotating the product.
• Maintaining the cleanliness and sanitation of work areas and equipment as well as helping with both prep and service.
• Must have the ability to read and follow menus and recipes, complete basic mathematical calculations, possess strong communication skills, and the ability to work within a team environment.
• Line Cook / Chef de Partie will have a strong work ethic and desire to learn.
• Maintains a thorough understanding of the industry and stays abreast of industry trends.
• Must follow HACCP guidelines, upholding company food safety, food handling, and sanitation requirements to ensure the health and safety of our guests and staff.
• Opens and or closes the kitchen properly and follows the opening / closing checklist for kitchen stations.
• Must be willing to learn and accept constructive criticism from managing chefs.
• This position works under the direction of the Sous Chef with the infrequent exercise of independent judgment.
• Interacts with other chefs and internal staff to effectively maximize the productivity of the restaurant’s kitchen.

REQUIREMENTS :

BENEFITS :