Chophouse Cook

SWAN LAKE HOLDINGS LLC•Plymouth, IN

9d•Onsite

About The Position

Cooks prepare and cook meats, fish, vegetables, soups, and other hot food products accurately and efficiently. They prepare and portion ingredients before cooking, plate and garnish finished dishes, and use kitchen resources and ingredients effectively. The role supports food production across Swan Lake Resort’s Food and Beverage outlets, with work locations varying according to business levels. The cook follows standardized recipes and resort standards while maintaining food quality, safety, sanitation, and appropriate storage practices. The schedule may include evenings, holidays, and extended hours; hours may be reduced during the off-season or slower periods.

Requirements

High school diploma or equivalent.
At least two years of experience, or an equivalent combination of culinary education and experience.
Must be at least 18 years of age.
Fully competent in all aspects of meal preparation.
Ability to prioritize and organize work assignments and handle multiple tasks in a time-constrained environment.
Excellent communication skills and attention to detail.
Dependability and attendance at scheduled shifts in a positive state of mind, meeting professional dress and grooming standards.
Ability to work a varying schedule that may include evenings, holidays, and extended hours.
Ability to exert physical effort to lift or transport at least 50 pounds and push or pull carts and other equipment up to 250 pounds.
Ability to stand, walk, and bend throughout the shift; the role requires reaching with hands and arms and lifting.
Vision requirements include close, color, depth, and distant vision; ability to talk or hear.

Responsibilities

Follow property and department policies and procedures, safety and security procedures, and established operating guidelines.
Use kitchen equipment and materials properly and report potentially unsafe conditions.
Complete food production in a timely manner.
Prepare meats, seafood, poultry, vegetables, and other items according to Swan Lake Resort standardized recipes.
Prepare items for grilling, frying, sautéing, and other cooking methods by portioning, battering, breading, seasoning, or marinating.
Follow proper plate presentation and garnish setup for all dishes.
Communicate ticket times and potential problems to the manager and servers as needed.
Use knives, broilers, ovens, and other kitchen equipment appropriately, and demonstrate their use to staff.
Maintain consistent food quality, taste, counts and weights, and appearance in accordance with resort standards.
Follow safe and sanitary procedures; clean and sanitize workstations and equipment before the end of each shift.
Control food usage and rotation, label food as appropriate, and maintain proper food temperatures during service and transportation in cooperation with servers.
Alert the Executive Chef to food quality issues that could adversely affect culinary operations.
Communicate food preparation and ordering information to the Executive Chef or Banquet Chef and maintain communication with the Restaurant Manager.
Maintain walk-in coolers and food storage areas daily.
Carry out duties assigned by the Executive Chef as appropriate to the role and changing work conditions or workload.
Make sound decisions based on management principles and operate within established guidelines, policies, standards, and constraints.
Attend work regularly as scheduled and participate in inventory activities as required by the Executive Chef.
Work in various Food and Beverage outlet locations according to business levels and work holidays wherever needed.
Open and/or close the kitchen properly and follow the closing checklist for kitchen stations.
Perform other duties as assigned.