Sous Chef, Grill Cook (Parillero), Line Cooks

Positions Available: Sous Chef Grill Cook (Parillero) Line Cooks Key Responsibilities: Sous Chef: Assist the Executive Chef in overseeing kitchen operations and managing kitchen staff. Lead and train line cooks and junior kitchen staff to maintain high culinary standards. Ensure food preparation, presentation, and quality control meet CUERNO's standards. Manage inventory, ordering, and storage of ingredients. Foster a positive, efficient, and collaborative kitchen environment. Grill Cook (Parillero): Operate and maintain the grill to prepare steaks, meats, and other dishes to perfection. Ensure high standards of cooking and presentation, especially for grilled items. Work closely with the kitchen team to ensure timing and coordination of service. Maintain cleanliness and organization of the grill area. Support other kitchen staff in preparation and plating as needed. Line Cooks: Prepare and cook high-quality dishes in a fast-paced environment. Work with the team to execute the menu while maintaining consistency and presentation. Ensure that food is prepared according to CUERNO's recipes and standards. Maintain cleanliness and organization of the kitchen and workstations. Assist with inventory and kitchen prep as needed. Qualifications: Sous Chef: 3+ years of experience in a sous chef or senior kitchen role, preferably in a fine-dining or Mexican cuisine environment. Grill Cook (Parillero): 3+ years of experience in a steakhouse or Mexican restaurant. Knowledge of how to operate a broiler is a must; knowledge of how to use a Josper is a plus. Line Cooks: 2+ years of experience in a fast-paced kitchen environment. Fine dining or Mexican cuisine experience is a plus. Passion for high-quality food and attention to detail. Ability to work in a fast-paced, team-oriented environment. Strong communication skills and the ability to manage time effectively. Knowledge of kitchen safety and health regulations. Flexibility in work hours, including nights, weekends, and holidays.

Created: 2025-01-12