Line Cook
Southall is a premier destination bringing nature, produce and people together in a powerful and unique way.
The Line Cook will help continue our journey to inspire culinary consciousness – showcasing fresh, seasonal fare that highlights the path from seed to fork. Our dining experiences take place just steps from where our ingredients are grown and raised. Our two restaurants, Sojourner and January, each evoke a feeling of their own; Sojourner, our center of life in the Inn, where all are welcome to gather. January, our Michelin Green Star–awarded restaurant, is open primarily for dinner, with each meal inspired by the season and the ingredients available for harvest. It’s a place where guests come together to share the joy of a meal with family and friends, all while watching it come to life in our state-of-the-art open kitchen.
Responsibilities
- Have good working knowledge of fundamental cooking procedures
- Monitor the proper storage of products and portion control to maintain the highest levels of quality
- Stocking and setting up the kitchen stations according to specifications
- Ensure that all operations of the inn operate in a clean, sanitary, and organized fashion Products must be received, stored, and handled properly in all phases of preparation
- Ensure that all equipment in working areas is clean and in proper working conditions
- Assist in food preparation assignments during off-peak periods
- Actively show respect for the product coming through our doors as well as your fellow co-workers. A positive attitude must be exhibited even during the most trying times
- Perform additional duties and projects as assigned by Southall Leadership