This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
General Purpose: A Line Cook must possess a passion for food and learning. Open-mindedness, creativity, and willingness to work as a team are important traits, combined with focus, perseverance, teamwork and sense of urgency. A Line Cook must enjoy making people happy through food and excellent service.
-Understanding of menu and techniques need to execute the dishes properly. -Ability to work as part of a team working towards one common goal. -Have possession of the proper tools to do the job efficiently, some provided by the restaurant, some the cook is responsible to bring in: -Microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons. -Understand the importance of tasting and seasoning the food properly, no matter how simple the dish. -Understanding of how to work with different forms of heat and cooking methods. -Ability to be critiqued and take criticism in a positive manner, even from fellow employees. -Understanding and experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc. -Possess the ability to actively learn through asking questions. -Keep a clean and organized work station before during and post service. -Have knowledge of station set up and pars to assist sous chef?s in ordering and writing prep lists for the next day. -Ability to identify product quality and freshness - or lack of freshness.
-Ability to work flexible hours (nights, weekends). -Responsible, dependable, punctual. -Strong communication skills -Clean and professional appearance. -Must be able to show enthusiasm for 21c and The Hive.
Education/Formal Training: High school or equivalent education required.
Physical Requirements: Must be able to stand for long periods of time.
Please check us out at http://www.thehivebentonville.com/
21c Museum Hotels, the award-winning boutique hotel company and restaurant group, was founded by Laura Lee Brown and Steve Wilson. Brown and Wilson, contemporary art collectors and preservationists, are committed to bringing works of art to the public through innovative exhibitions and programs that integrate contemporary art into daily life. In addition to the art of today, hospitality and sustainably raised heritage foods are among the couple's greatest passions. 21c Museum Hotels operates three hotels and a diverse roster of restaurants including Proof on Main, located in 21c Louisville; Metropole, located in 21c Cincinnati; The Hive, located in 21c Bentonville and Garage Bar in Louisville, KY. Each property's chef driven restaurant is as much a part of the community as it is the hotel. Our restaurants have been featured in a variety of national lifestyle and epicurean publications including Esquire, Bon App`tit and Food & Wine. 21c Museum Hotels is a growing company that employs over 500 people across all properties and restaurants. The company?s property in Durham, NC is under construction and a project has been announced in Lexington, KY. For more information visit www.21cMuseumHotels.com.