Holeman and Finch Public House: Line Cook

Line Cook at Holeman and FinchThe first question which you have to ask yourself is whether you are curious and wish to learn the foundations of Cuisine and its execution. The second is whether or not you have the passion to fulfill your culinary dreams. The third, do you wish to be anintegral part of a team? We are seeking a talented and aspirational Cook to join our professional team.. Our Cooks earn $17-30 an hour based on experience, production quality, professionalism, passion, aptitude and grit.What is the Job?This will be a dedicated role to the cuisine at Holeman and Finch Public House. The Cook will execute the menu as directed by Chef Linton Hopkins, from station preparation & readiness to ensuring deliciousness in every bite. This position will require and be taught fundamentals. This is about every fundamental skill in the craft and your desire to learn and maximize your skills. It is about building a resume which reflects real skill and ensures your success in whatever you wish to do in the world of professional kitchens.We are here to teach, are you ready to learn?Culinary FundamentalsUnderstanding ingredients (proteins, vegetables, grains, fats)Basic nutrition and seasonality awarenessReading, following, and scaling recipesUnderstanding heat transfer (conduction, convection, radiation)Salt, fat, acid, heat balanceKnife Skills & Prep TechniquesKnife safety and maintenanceClassic cuts (brunoise, julienne, batonnet, dice)Portioning proteins accuratelyVegetable prep and efficiencySpeed with consistencyCooking MethodsDry heat: sautéing, grilling, roasting, broilingMoist heat: boiling, poaching, steaming, braisingCombination cookingPan control and temperature managementProper use of oils and fatsStocks, Sauces & SoupsWhite, brown, vegetable, and fish stocksMother sauces and derivativesEmulsified sauces (vinaigrettes, hollandaise basics)Reduction and mounting with butterSoup fundamentals (clear, puréed, chowder)ProteinsMeat identification and fabrication basicsPoultry breakdownFish identification and basic filletingProper cooking temperaturesResting, slicing, and plating proteinsVegetables, Grains & LegumesBlanching and shockingRoasting and glazing vegetablesCooking rice, pasta, and grains properlyLegume soaking and cookingTexture and doneness awarenessEggs & Breakfast FundamentalsEgg cookery (fried, poached, scrambled, omelets)Custard basics (savory applications)Breakfast protein preparationTiming multiple componentsSeasoning & Palate DevelopmentProper seasoning throughout cookingTasting and adjustingUnderstanding acidity and bitternessBuilding layered flavorRecognizing balance and imbalanceMise en Place & OrganizationWorkstation setupTime management during servicePrioritization and multitaskingClean-as-you-go disciplineLabeling and storageFood Safety & SanitationSafe food handling and storageCross-contamination preventionTemperature controlHACCP awarenessAllergen knowledgePlating & PresentationBasic plating principlesPortion consistencySauce applicationGarnishing with intentClean plate standardsProfessional Kitchen SkillsEquipment operation and careCommunication during serviceFollowing systems and standardsReceiving and storing deliveriesAdaptability under pressureTroubleshooting & Quality ControlIdentifying over/undercookingCorrecting seasoning and texture issuesHolding food without quality lossRecognizing product degradationTo be a successful Cook with us, the ideal candidate must be professional, passionate and reliable. They will maintain a working knowledge of all recipes, products and procedures to ensure consistency and deliciousness of all menu items. They will assist with inventory, organization and overall cleanliness to ensure the quality and freshness of our products.We ask that you be 18 years of age or older with 2+ years of relevant experience as a Cook. Weekend availability required. A Culinary degree and Food Safety knowledge is preferred. What are the requirements?Must be 18 years of age or older 2+ year(s) of relevant experience as a line cookFood safety knowledgeAdvanced knife skillsAble to move and/or lift heavier product of up to 50 poundsAble to stand for long periods of time; occasionally kneel, bend, and crouch as required to reach items at varying height levels Able to work in a fast-paced environment calmly and effectively We offer:Competitive pay based on experience with performance-based raises and promotions Medical, dental, vision, life and short-term disability for eligible full-time employees 25% discount at all Hopkins and Company restaurants and 10% discount at all Hopkins and Company retail shops Ongoing training and education opportunities Daily family meal Employee referral bonus If you are interested in applying for this position, we ask that you complete the application fully, including work history, questionnaire and professional references. Only complete applications will be considered for the posted position. Thank you!