Breakfast Line Cook/Staff Meal Cook
About The Position
Uphold the highest standards of cleanliness and sanitation in accordance with health and safety regulations. Take full ownership of the quality and consistency of all food prepared and served. Promptly report all accidents, equipment malfunctions, or safety concerns to the Chef or manager on duty. Maintain composure and fulfill assigned duties during emergency situations. Maintain current ServSafe certification. Accurately complete daily prep lists before and after each shift. Assist in the preparation and setup of food items for various dining outlets on property. Consistently follow standardized recipes to ensure quality and portion control. Support monthly inventory processes for food and supplies as directed. Properly operate and maintain all kitchen equipment; follow safety and usage guidelines precisely. Maintain organization and cleanliness in all kitchen and storage areas, complete routine sanitation tasks. Assist in receiving, checking, and storing food deliveries; ensure all items are properly stored off the floor. Perform dishwashing duties and support other cleaning needs when necessary. Monitor and maintain cleanliness of all back-of-house areas; address issues immediately. Comply fully with all Department of Health codes and sanitation requirements. Complete Staff Meal for each day of the week by 10:30am at the absolute latest. Execute additional tasks assigned by the Executive Chef, Sous Chef, or manager. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Requirements
- High school diploma or equivalent required
- Familiarity with food safety, sanitation standards, and kitchen operations
- Reliable and punctual with strong organizational skills
- Ability to work efficiently both independently and within a team
- Open to receiving feedback and taking direction
- Must be able to work in a high-volume, high-pressure environment
- Ability to stand, walk, bend, and perform physical activity for extended periods (8-12 hours)
- Must be able to lift to 30 lbs. on occasion
- Frequent use of hands and arms; requires clear vision, depth perception, and manual dexterity
- Exposure to moderate to high noise levels and fast-paced environments
- Must be available to work weekends, holidays, and extended hours during peak season
Nice To Haves
- 1-2 years of professional cooking experience preferred
Responsibilities
- Uphold the highest standards of cleanliness and sanitation
- Take full ownership of the quality and consistency of all food prepared and served
- Report all accidents, equipment malfunctions, or safety concerns
- Maintain composure and fulfill assigned duties during emergency situations
- Maintain current ServSafe certification
- Accurately complete daily prep lists
- Assist in the preparation and setup of food items for various dining outlets
- Consistently follow standardized recipes
- Support monthly inventory processes
- Properly operate and maintain all kitchen equipment
- Maintain organization and cleanliness in all kitchen and storage areas
- Assist in receiving, checking, and storing food deliveries
- Perform dishwashing duties and support other cleaning needs when necessary
- Monitor and maintain cleanliness of all back-of-house areas
- Comply fully with all Department of Health codes and sanitation requirements
- Complete Staff Meal for each day of the week by 10:30am at the absolute latest
- Execute additional tasks assigned by the Executive Chef, Sous Chef, or manager
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
