Charcuterie Bar Cook

We keep it reel! Premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet?

What do we bring to the table?

Growth Opportunities

Great training and commitment to promotions from within!

Teamwork / Flexible Hours

Education Reimbursement

Generous Dining Discount

Professionalism

Productive Environment

Strong company culture

Delicious food in a beautiful restaurant!

The charcuterie bar is the heart of the Meat on Ocean culinary experience. As the charcuterie bar cook you will be in the main dining room interacting with guests and preparing charcuterie boards and combinations for guests throughout the restaurant. You will be working with seasonal, and artisanal meat and cheese products from around the world. You will be the ambassador for all charcuterie items and techniques and share your knowledge with guests who dine around the charcuterie bar.

Minimum of 18 years of age.

Any previous culinary training.

High school graduate, some college

Current CA Food Handlers Card

Ability to satisfactorily communicate verbal and written English with Guests, management, and co-workers.

Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items.

Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish, and method of presentation.

Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment.

Communicate with all Guests regarding charcuterie bar products and interact with the guests sitting at the charcuterie bar stools.

Prepare necessary food items for meal period and next service.

Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.

Cook for scheduled meal period.

Complete opening/closing duties as assigned

Remove soiled wares from station as assigned and transport to dishwashing area.

Follow Manager’s instruction.

Follow maintenance program and cleaning schedule.

Alert Chef or Sous Chef as to any deficiencies of food items.

Notify management of any pertinent information related to shift activities.

Alert Chef and Sous Chef as to any maintenance needs or safety hazards.

Equal Opportunity Employer