Line Cook

Description

• Manage differing personalities within the property, the resort, and the community
• Follow all health, safety, and sanitation guidelines as required by the local health department, OSHA, and the hotel's standards.
• Cooking: Support Line Cooks 1 and 2 with cooking tasks, including grilling, sautéing, frying, and baking, as directed by the Sous Chef or Executive Chef.
• Assist in assembling and plating dishes to ensure they meet the restaurant's presentation standards.
• Monitor stock levels and communicate needs for ingredients or supplies. Ensure proper storage and labeling of ingredients and leftover food items.
• Maintain a sense of ownership of the hotel/restaurant
• Maintain a clean and organized workstation throughout the shift, following health and safety standards. Participate in daily and weekly cleaning routines, including equipment and storage areas.
• Follow SafeServe sanitary compliance throughout every area working in the kitchen
• Work on multiple tasks, making appropriate progress toward deadlines
• Work collaboratively with other kitchen staff to ensure smooth kitchen operations, effectively communicating any challenges or changes during service.
• Accurately prepare ingredients for service, including washing, chopping, slicing, and measuring. Assist with the preparation of basic menu items according to recipes, ensuring portion control and consistency.
• Maintain the highest degree of confidentiality

Requirements

• Ability to travel on occasion for meetings
• Ability to work in a fast-paced environment while maintaining a calm demeanor
• Minimum 2 year experience working in a professional kitchen, preferably in a hotel or fine dining restaurant.
• Ability to communicate clearly
• Ability to work effectively in stressful, high-pressure situations
• Ability to work long hours as needed
• Must have reliable transportation.
• Make sound judgments quickly
• Ability to follow instructions, recipes, and safety guidelines.
• Ability to drive/transport self and others
• Ability to lift and pull 50 lbs.
• Must have open schedule availability including nights, weekends, and holidays.
• High School Diploma or GED required. Culinary training or coursework is preferred but not required.
• Ability to bend
• Able to work independently, take direction, and provide direction to others
• Corrected vision to normal range
• Strong organizational and multitasking skills, with attention to detail.
• Must be able to stand for periods of time.
• Basic knowledge of kitchen equipment, food safety, and sanitation standards.
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
• Ability to sit or stand for extended periods of time

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance