Line Cook

Utah Jazz

The Underground Line Cook will be led by the Director of Culinary Nutrition and work with the Performance Nutrition Staff collaboratively. The Line Cook will prepare and cook meats, fish, poultry, vegetables, and sauces in a professional kitchen setting. You must be prepared to work in a fast-paced, high-pressure work environment while maintaining excellent organization, elevated presentation, and attention to detail in all aspects of the kitchen . The Underground Line Cook must work well as a team member, welcome the challenges that come with a dynamic workplace, follow and promote all safety procedures, take direction from leadership to maintain service and food at the highest standard.

DUTIES & RESPONSIBILITIES:

• General culinary operational knowledge including upholding high standards for quality and taste of food while also adhering to safety, hygiene, and health standards
• Multitasking when necessary, to complete projects in a timely and efficient manner
• Must have a comprehensive knowledge of high volume cooking skills including - preparing meats, fish, poultry, vegetables, and sauces
• Experience with menu development, cross-utilization of product, high volume prep and kitchen cleaning
• Advanced knife skills - cutting, chopping, carving, dicing, etc
• Ability to fill-in at other stations in the absence of the chef
• Critical thinking skills. Thinking and assessing situations quickly to adapt to last minute changes
• Have a knowledge of allergen substitutions and preventing cross-contamination
• Take inventory of your station to ensure success for the next service and reduce food waste
• Arrive to work ahead of scheduled time to ensure readiness and preparedness
• Bring a positive attitude to work everyday
• Embrace a culture of inclusion and diversity where guests and team members feel welcomed, valued, and heard
• Listen with the intent to understand, as well as ask questions
• Communicate to be understood. Be intentional with your words and actions
• Embrace change and challenges as a natural progression of life
• Start each day with a “We before Me” mindset (teamwork)

• Hospitality-related kitchen experience is preferred
• Highly flexible with availability, with solid interpersonal skills that allow one to work effectively in a diverse environment
• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
• Strong problem identification and problem resolution skills
• Ability to work flexible hours to accommodate business requirements, will require evening and weekend work schedules