Benefits:

Dental insurance

Employee discounts

Flexible schedule

Health insurance

Paid time off

Vision insurance

401(k) matching

Doris Metropolitan is accepting applications for EXPERIENCED LINE COOKS (Minimum 5 years).

Doris Metropolitan is a premier steakhouse in the heart of New Orleans, dedicated to delivering an exceptional dining experience through perfectly executed dishes and outstanding hospitality. We pride ourselves on using high-quality ingredients and maintaining a standard of culinary excellence. We are looking for a passionate and professional Line Cook to join our dynamic kitchen team.

Position Overview:

The Line Cook is a crucial member of our culinary team, responsible for preparing and cooking menu items to our exact standards and specifications. You will manage a specific station (e.g., grill, sauté, or broiler) during busy service periods, ensuring every dish is prepared with speed, precision, and a commitment to quality.

The ideal candidate must have a stable work history and experience in a fine dining restaurant is a plus. Candidate must be professional, possess strong organizational skills, must be able to multi-task and be willing to work as part of a team.

Key Responsibilities:

Station Management: Set up, stock, and organize your assigned station with all necessary supplies before and during service.

Cooking & Plating: Cook menu items on the line, ensuring all food is prepared to the correct temperature and presentation standards, and is delivered to the pass in a timely fashion.

Quality Control: Assess ingredients for freshness and quality, rotating product appropriately to maintain high standards.

Cleanliness & Safety: Maintain a clean, organized, and sanitized work environment at all times.

Teamwork: Collaborate effectively with the Head Chef, Sous Chefs, and other kitchen staff to ensure smooth and efficient service during high-pressure periods.

Qualifications & Skills:

Experience: Proven cooking experience in a professional kitchen, preferably within a steakhouse or fine-dining environment.

Culinary Knowledge: Excellent understanding of various cooking methods (grilling, broiling, sautéing, frying), ingredients, and kitchen equipment.

Efficiency: Strong organizational and time-management skills, with the ability to work accurately and quickly in a fast-paced environment.

Communication: Effective communication skills and a professional, positive attitude with coworkers.

Physical Stamina: Ability to stand for extended periods, move around the kitchen, and lift up to 50 pounds.

Certifications: Food Handler certification (e.g., ServSafe) is preferred.

Availability: Flexibility to work various shifts, including evenings, weekends, and holidays.