Cook I for Sorelle

We believe that hospitality is a transformative art — that this “place” can do more than inspire and nurture its guests, team, and partners. It can inspire an entire city, country, and world. By captivating the hearts and imaginations of a new generation with renewed passion, purpose, and intention, we’re building a hospitality company and place that celebrates humanity. Where we can be a source of hope, care, and delight. Where people are inspired to be the best version of themselves — kinder, more open, and more gracious. And, that we have the power to carry that spirit with us into our hearts, lives, communities, and everywhere we go.

Job Description

While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

GENERAL EXPECTATIONS:

• Act with integrity, honesty and knowledge that promote the culture, values of Beemok dba Sorelle.
• Ensure that all guests feel welcome and are given responsive, professional, gracious service always.
• Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture and standards of excellence.
• Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
• Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
• Represents the restaurant professionally through effective communication, cooperation, and relationships with all business partners.

ESSENTIAL DUTIES & RESPONSIBILITIES (other duties may be assigned):

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
• Assumes 100% responsibility for the quality and integrity of products served.
• Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
• Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
• Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
• Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
• Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
• Participates in ordering, menu development and recipe development.
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Maintain a hygienic and safe working environment at all times.
• Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
• Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
• Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.

REQUIRED KNOWLEDGE, SKILLS, and ABILITIES AND QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
• A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant.
• Must display the image and positive attitude set forth by the restaurant philosophy.
• Must be able to communicate clearly, both verbal and written.
• Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
• Be able to reach, bend and frequently lift up to 30 pounds.
• Must have the stamina to work a minimum of 50 hours per week.

Why work at Sorelle:

• Paid Time Off based on hours worked, up to 16 days in your first year
• 8 Paid Public Holidays
• Wellness Reimbursement
• Up to 4.5% Company Match – Retirement Savings Plan
• Flexible Spending Account
• Health Savings Account

Sorelle is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.