Line Cook

Operating since 2003, Mina Group currently manages more than 35 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina. 

Line Cook 

1. Responsible for preparing all mis-en-place for station and working service. 
2. Involved in the development of tasting menu and mise-en-place that changes daily.
3. Speed, Accuracy & Temperature, responsible for all protein dishes.
4. Utilizes a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Sous Vide, Slicer etc.
5. Sophisticated protein cooking.
6. Minor butchery.
7. Responsible for teamwork with other stations, inter-station timing and communication, and dynamic multi-tasking.
8. Working directly with Executive Chef. 
9. Consistent excellence in work product.
10. Setting up and breaking down a station.
11. Time management & task accomplishment with regards to daily prep list.
12. Organization of station, workplace cleanliness, sanitation and safety.
13. Will work with chefs to develop menus for guests. 
14. Must have superior culinary, food production, and high standards of excellence.  The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills.  Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation.  Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service.

GENERAL EXPECTATIONS:

1. Act with integrity, honesty and knowledge that promote the culture, values of Bourbon Steak and MICHAEL MINA.
2. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
3. Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
4. Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
5. Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
6. Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
7. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
8. Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. 

REQUIRED QUALIFICATIONS:

1. A minimum of 2-4 years of kitchen preparation and cooking in a fine dining restaurant.
2. Ability to communicate effectively with management, guests, and hourly staff.
3. Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
4. Be able to reach, bend and frequently lift up to 30 pounds.
5. Must have the stamina to work a minimum of 40 hours per week.