Job Type: Full-time and Part-Time

Line Cook Position Post:

The Avery Bar and Brasserie

The Avery Hotel and Brasserie is the redevelopment of a Boise landmark into a 39-room boutique hotel, fine-dining restaurant, intimate bar, and gastropub that combines unique old-world charm with contemporary appeal. 

The vision for The Avery is driven by an energetic and creative ownership group, including hospitality veteran and acclaimed Chef, Cal Elliott who has achieved exceptional success with his restaurants in New York, including recognition from the New York Times, the Michelin Guide, the Food Network and Travel Channel. Cal and Ashley Elliott, own and operate Boise’s Little Pearl, and their experience as restaurant operators at the highest level is an enormous asset to the ongoing appeal and success of the hotel and restaurant.

Located in Boise’s historic Gem Block among some of the city’s most popular shopping, restaurants, and music venues, The Avery Brasserie will draw inspiration from the classic French brasserie, with ambiance that enchants guests and a seasonal menu led by celebrated Michelin-starred Chef Cal Elliott. Tiner’s Alley with its entrance from the alleyway, is an intimate tavern offering classic English fare and libations served across a historic Brunswick bar.

A completely unique, service-centric experience with exceptional culinary offerings, The Avery will be a port of call for curious travelers and a sought-after experience for locals.

Line Cook Tasks:

Job Tasks/Duties

• Prepares daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing and portion sizing are as prescribed by The Avery’s standard recipes
• Follows approved preparation procedures and presentation standards
• assists kitchen staff in producing the food for all banquets, catered events and dining areas
• Assists Executive Chef in coordinating and creating special food items as assigned
• Maintains a clean and safe environment by implementing federal, state and local sanitation and safety requirements, instructing staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area, working with dishwashers on daily cleaning and safety issues
• Assures smooth running of operations by assisting management with daily receiving
• Must be familiar with and have worked with all common kitchen equipment
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards
• Knowledge of food handling and preparation principles and procedures for all foods produced and served
• Assists management with monthly inventories, pricing, cost controls, requisitioning and issuing for food production
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
• Consults with dining service staff during daily line ups
• Assists in maintaining security of kitchen including equipment and food and supply inventories
• Assists in food procurement, delivery, storage and issuing of food item

Additional Responsibilities 

• Assists in receiving and stocking product
• May be required to fill in as Line Cook, Dishwasher, and Expediter as needed
• Remains aware of all events, large parties, and reservations that may affect the food and beverage operations
• Maintains knowledge of local competition and industry trends
• Implements and supports all Avery initiatives and programs as requested by management
• Other duties may be assigned by management

Licenses and Special Requirements

• Food safety certification
• Experience in resolving customer issues/complaints as well as overall excellent customer service required

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach
• Push, pull or lift up to 50 pounds
• Continuous repetitive motions
• Work in hot, humid, and noisy environment 

Reports to: Executive Chef, Restaurant GM

Education and/or Experience

Job Knowledge, Core Competencies and Expectations

·     Follows all Avery guidelines pertaining to table setting, order taking and sequence of service.

·     Knows and is able to communicate the menu items and daily specials.

·     Knowledge of and ability to perform required role during emergency situations.

The Avery Bar and Brasserie

The Avery Hotel and Brasserie is the redevelopment of a Boise landmark into a 39-room boutique hotel, fine-dining restaurant, intimate bar, and gastropub that combines unique old-world charm with contemporary appeal. 

The vision for The Avery is driven by an energetic and creative ownership group, including hospitality veteran and acclaimed Chef, Cal Elliott who has achieved exceptional success with his restaurants in New York, including recognition from the New York Times, the Michelin Guide, the Food Network and Travel Channel. Cal and Ashley Elliott, own and operate Boise’s Little Pearl, and their experience as restaurant operators at the highest level is an enormous asset to the ongoing appeal and success of the hotel and restaurant.

Located in Boise’s historic Gem Block among some of the city’s most popular shopping, restaurants, and music venues, The Avery Brasserie will draw inspiration from the classic French brasserie, with ambiance that enchants guests and a seasonal menu led by celebrated Michelin-starred Chef Cal Elliott. Tiner’s Alley with its entrance from the alleyway, is an intimate tavern offering classic English fare and libations served across a historic Brunswick bar.

A completely unique, service-centric experience with exceptional culinary offerings, The Avery will be a port of call for curious travelers and a sought-after experience for locals. 

Job Summary (Essential Functions)

Assists the kitchen and service staff to maintain the highest level of food quality, presentation, and timing to provide exceptional guest experiences.

Job Tasks/Duties

·     Assists Servers in their set-up, service and clean-up tasks.

·     Assists in carrying food to tables.

·     Removes soiled dishes from table; brings to dish-washing area.

·     Removes soiled linen and replaces with clean linen.

·     Keeps ice bins and buckets filled.

·     Visually inspects completed plated food according to established specs

·     Ensures all items on ticket are accounted for

·     Cleans-up spills, broken service ware and attends to similar problems during service with minimal disruption to diners.

·     Polishes silver service items.

·     Attends pre-service training (line-up meeting).

·     Re-sets tables at end of shift for the next meal period.

·     Performs other appropriate duties as assigned.

·     Ensures proper opening and closing procedures are followed by means of applicable checklists

Physical Demands and Work Environment

·     Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

·     Push, pull or lift up to 50 pounds.

·     Continuous repetitive motions.

·     Work in hot, humid and noisy environment.

NOTE:

·       A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

·       Due to the nature of the hospitality business operating irregular hours, seven days a week, no set work schedule is guaranteed.  Schedules are subject to modification based on business volume and demand.

·       This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

The Avery Bar and Brasserie

The Avery Hotel and Brasserie is the redevelopment of a Boise landmark into a 39-room boutique hotel, fine-dining restaurant, intimate bar, and gastropub that combines unique old-world charm with contemporary appeal. 

The vision for The Avery is driven by an energetic and creative ownership group, including hospitality veteran and acclaimed Chef, Cal Elliott who has achieved exceptional success with his restaurants in New York, including recognition from the New York Times, the Michelin Guide, the Food Network and Travel Channel. Cal and Ashley Elliott's experience as restaurant operators at the highest level is an enormous asset to the ongoing appeal and success of the hotel and restaurant.

Located in Boise’s historic Gem Block among some of the city’s most popular shopping, restaurants, and music venues, The Avery Brasserie will draw inspiration from the classic French brasserie, with ambiance that enchants guests and a seasonal menu led by celebrated Michelin-starred Chef Cal Elliott. Tiner’s Alley with its entrance from the alleyway, is an intimate tavern offering classic English fare and libations served across a historic Brunswick bar.

A completely unique, service-centric experience with exceptional culinary offerings, The Avery will be a port of call for curious travelers and a sought-after experience for locals.

Bartender Tasks:

Prepares room for dining by maintaining cleanliness of bar area, stocking, and daily inventory

management

Responsible for memorizing Avery cocktail recipes and providing consistent cocktails every

time.

Checks inventory levels and restocking items to ensure sufficient supply throughout the day,

utilizing inventory efficiently to limit waste

Adheres to sanitation, safety and alcohol beverage control policies including confirming legal

drinking age and discontinuing service to intoxicated guests.

Relays orders to kitchen as appropriate by recording guest selections, identifying any

special requests and keying orders into register

Ensures an exceptional dining experience by inquiring as to guest satisfaction,

anticipates additional needs or further requests, suggest dessert, aperitif or coffee

Maintains bar settings by removing courses as completed, replacing utensils as needed, refilling

water, wine or coffee

Obtains revenue by totaling charges, issuing bill and collecting payment

Ensures smooth dining room operation by maintaining a clean and orderly food and beverage

area, removing trash throughout the day, and overall bar cleanliness.

Maintains product knowledge with food and beverage offerings in order to impart knowledge to guests

 Attends pre-shift “line-ups” in order to be aware of events, large parties and reservations

that may affect the food and beverage operation

  Minimum Qualifications and Skill Requirements:

High school diploma or equivalent experience preferred

Two years of experience in a fast-paced, craft cocktail environement preferred

Must be of legal age to sell and serve alcoholic beverages with proof of TIPS or ServSafe

certification

Must be able to work a flexible schedule, perform multiple tasks and prioritize efficiently

Experience handling cash and credit card transactions

Demonstrate an understanding of food, food ingredients, food preparation methods, proper

food storage, sanitation requirements and basic bar terminology

Effective communication skills (written and oral), strong interpersonal and customer service

skills

Basic math skills and ability to operate: calculator, cash register and/or point of sale system

• Support the Executive Chef in developing and executing seasonal, refined menus aligned with The Avery’s culinary identity

• Supervise and lead daily kitchen operations, ensuring timely and consistent execution of all dishes

• Uphold cleanliness, organization, and safety standards throughout the kitchen

• Maintain high standards for food presentation, portioning, and quality control

Staff Management

• Assist in hiring, training, and mentoring kitchen staff to build a strong and collaborative team

• Lead by example during service, setting the pace and tone for the kitchen

• Manage staff scheduling, shift coverage, and timekeeping in coordination with the Executive Chef

• Conduct regular line checks and performance evaluations to ensure staff accountability and development

Inventory & Cost Control

• Oversee inventory levels of food, supplies, and kitchen equipment; ensure proper rotation and minimal waste

• Place and receive orders; maintain strong vendor relationships

• Monitor food costs and help manage kitchen budget goals

• Track and report usage trends, spoilage, and waste for inventory optimization

Collaboration & Communication

• Communicate clearly with FOH managers to ensure smooth service and guest satisfaction

• Participate in menu tastings, planning meetings, and service reviews

• Step in for the Executive Chef as needed

Qualifications:

• 3+ years of experience as a Sous Chef or strong Line Cook in a high-end or chef-driven kitchen

• Strong leadership, organizational, and communication skills

• Proven experience with inventory and labor cost management

• Ability to thrive in a fast-paced, team-oriented environment

• Passion for mentorship, sustainability, and seasonal cooking

The Avery Brasserie is an equal opportunity employer committed to fostering an inclusive and respectful workplace.