Cook

$16-18/hour

The Line Cook is responsible in assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property from daily operation of the restaurant, to catering and special events. The Line Cook will be responsible to maintain a clean and organized kitchen, as well as training co-workers and cooks on a regular basis.

This is a high-profile position for an individual who routinely exercises good judgment and basic problem-solving skills. The Line Cook is accountable to the Executive Chef, Sous Chef and is expected to support an exceptional dining experience. The Line Cook position assists the Executive Chef and Sous Chef in ensuring the Food Quality and Wholesomeness is in compliance with Federal, State & Local laws. The Line Cook is expected to adhere to FSR standards and practices.

Leadership:

• Possess strong interpersonal skills and is able to interact and communicate successfully to the residents and team.
• Keep current with industry concepts, practices, and procedures.
• Possesses the ability to be hands-on and work any kitchen position.
• Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards.
• Exercise a positive attitude and remain professional under all circumstances.
• Must have strong cooking technical knowledge: Braising, Sautéing, Roasted, Grilling, Recipes, Ratio, Portion controls, and other cooking technics as determined by the Chef.
• Advanced Knife handling skills and ability to train of correct use for each knife.

Daily Operations and Customer Experience:

• Assist in Catering (food and beverage) for functions.
• Actively participate in prep and daily set up of kitchen.
• Maintains a high level of energy and passion throughout service hours.
• Strong inventory and production ability, in a timely and efficient manner.
• Understand and is able to operate inventory and products controls within budgeted guidelines..
• Comply with all ordinances and regulations per the locations jurisdictions.
• Ability to lead staff through all service types (a la carte, buffet, etc.).
• Maintain a spotless kitchen at all times. Ensure the utmost proper hygiene by monitoring staff for clean and proper uniforms, personal grooming and food handling.

Education:

• High school graduate.
• Degree from a culinary institute preferred.
• Serv-safe certified.

Experience:

• Must have 1-3 years of similar or equivalent experience in a same role.
• Advanced Cooking experience in a restaurant, Hotel, Resort or Club

Skills, Knowledge, and Abilities:

• Must be willing to work nights and weekends.
• Current with culinary and dining trends and styles.
• Ability to follow instructions and carry out instruction given by Executive Chef, Sous Chef
• Communication skills (listening, verbal and written).
• Organizational skills with attention to detail.
• Problem solving skills, ability to use common sense.
• Team player but can work independently.

Food Handling/Sanitation:

• Well versed in Sanitation and Health department regulations I.E.
• Time & temperatures, Cooling procedures, and reheating procedures.
• Must practice and understand the use of proper Hygiene practices.
• Understands and uses clean as you go process.
• Is well versed in Food Handling

Must work clean organized and be prepared to work at a rapid high paced rate. Must report to work in a clean uniform and on time for scheduled shifts. Is expected to clean work area and may be required to do cleaning project as determined by department manager. Must be knowledgeable in safe washing procedures and use of chemicals-MSDS. Must have or obtain within 90-day probation period a Serve Safe food handler document.

Physical Requirements:

Must be able to lift 50+ pounds at any given time. Must be able to kneel, stoop, twist bend over and lift, and stand for long periods of time throughout the required shift period. Is required to clean and have working knowledge of each piece of equipment in the operation. I.E. Steamer, Griddle, Fryer, Ovens and or other as specified by department manager.

DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.