Line Chef

The primary focus of this position is to promote a strong work ethic and team focused service in the kitchen at 1618.

the human element

• build and strengthen FOH/BOH relations; fine tune knowledge of ingredient lists
• maintain & build staff morale; maintain a positive environment

menu development

• learn how WEST’s style has evolved over the 20 years we have been open
• collaborating with BOH team on menu development
• work within the recipe to execute Chef’s vision consistency 

dollars and cents

• cost controls: monitoring and preventing waste by finding effective ways to rework product and manage pars
• communicate waste with sous chef, chef de cuisine and executive chef

clean and maintain

• a clean & sanitary kitchen, prep and dish area; obtain at least a 98 rating on health department scoring
• maintain and execute weekly cleaning schedules of equipment, coolers, etc.
• current food safe certification at all times

communication/organization

• Communicate with sous and executive chef any scheduling concerns, 
• be on time and consistent in your work flow

1618 events

• Work consistently to MIDTOWN standards to execute specialty event menus from the event coordinator