Line Cook
Job Announcement
Job Type: Full-time and Part-Time
Line Cook Position Post:
The Avery Bar and Brasserie
The Avery Hotel and Brasserie is the redevelopment of a Boise landmark into a 39-room boutique hotel, fine-dining restaurant, intimate bar, and gastropub that combines unique old-world charm with contemporary appeal.
The vision for The Avery is driven by an energetic and creative ownership group, including hospitality veteran and acclaimed Chef, Cal Elliott who has achieved exceptional success with his restaurants in New York, including recognition from the New York Times, the Michelin Guide, the Food Network and Travel Channel. Cal and Ashley Elliott, own and operate Boise’s Little Pearl, and their experience as restaurant operators at the highest level is an enormous asset to the ongoing appeal and success of the hotel and restaurant.
Located in Boise’s historic Gem Block among some of the city’s most popular shopping, restaurants, and music venues, The Avery Brasserie will draw inspiration from the classic French brasserie, with ambiance that enchants guests and a seasonal menu led by celebrated Michelin-starred Chef Cal Elliott. Tiner’s Alley with its entrance from the alleyway, is an intimate tavern offering classic English fare and libations served across a historic Brunswick bar.
A completely unique, service-centric experience with exceptional culinary offerings, The Avery will be a port of call for curious travelers and a sought-after experience for locals.
Line Cook Tasks:
Job Tasks/Duties
- Prepares daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing and portion sizing are as prescribed by The Avery’s standard recipes
- Follows approved preparation procedures and presentation standards
- assists kitchen staff in producing the food for all banquets, catered events and dining areas
- Assists Executive Chef in coordinating and creating special food items as assigned
- Maintains a clean and safe environment by implementing federal, state and local sanitation and safety requirements, instructing staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area, working with dishwashers on daily cleaning and safety issues
- Assures smooth running of operations by assisting management with daily receiving
- Must be familiar with and have worked with all common kitchen equipment
- Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards
- Knowledge of food handling and preparation principles and procedures for all foods produced and served
- Assists management with monthly inventories, pricing, cost controls, requisitioning and issuing for food production
- Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
- Consults with dining service staff during daily line ups
- Assists in maintaining security of kitchen including equipment and food and supply inventories
- Assists in food procurement, delivery, storage and issuing of food item
Additional Responsibilities
- Assists in receiving and stocking product
- May be required to fill in as Line Cook, Dishwasher, and Expediter as needed
- Remains aware of all events, large parties, and reservations that may affect the food and beverage operations
- Maintains knowledge of local competition and industry trends
- Implements and supports all Avery initiatives and programs as requested by management
- Other duties may be assigned by management
Licenses and Special Requirements
- Food safety certification
- Experience in resolving customer issues/complaints as well as overall excellent customer service required
Physical Demands and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach
- Push, pull or lift up to 50 pounds
- Continuous repetitive motions
- Work in hot, humid, and noisy environment