Cook - Golf Course Grill

LAKE JUNALUSKA ASSEMBLY INC•Lake Junaluska, NC

1d•Onsite

About The Position

LJA Mission Statement: The mission of Lake Junaluska is to be a place of Christian hospitality where lives are transformed through renewal of soul, mind and body. Located in the Smoky Mountains of Western North Carolina, Lake Junaluska is a conference and retreat center that hosts over 50,000 overnight guests annually. We have over 400 lodging rooms, a campground, and meeting space for up to 2,000 people. All of our facilities are located on a scenic 1,200-acre campus which boasts panoramic views, abundant recreation opportunities, and a 200- acre lake. Our market ranges from youth groups to affluent leisure guests primarily from the Southeastern US. Essential Functions Prepares meals, using standard, approved menus and recipes in sufficient quantity and best quality, while using your own judgment to address problems that arise. Cook a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, grill, fryers, and a variety of other kitchen equipment. Must know proper food handling methods, with sound knowledge of food health and safety regulations. Safely operates all equipment necessary for food preparation including convection ovens, stoves, meat slicers, chopper, knives, steamers, steam kettles and skillets. Monitor supplies, assist the Director of Golf Course in ordering and maintaining appropriate inventory levels. Provide wait services to Golf course guests in a pleasant, efficient, helpful manner during regular dining and/or special events and functions. Maintain cleanliness of serving and dining areas. Keep the grade “A” health standards and meet guest’s needs. Be on time to all functions. Comply with all safety policies, practices and procedures and report any unsafe activities or conditions immediately to supervisor or the Human Resources department. Wear and maintain clean, pressed staff uniforms, to include wearing name tag. Perform other duties and responsibilities as assigned and required.

Requirements

Requires any combination of education and experience equivalent to a high school diploma and 1-3 months relevant food service experience.
Must possess, or be willing to obtain, ServSafe certification within 90 days of hire.
Must possess excellent hospitality skills and a strong desire to foster an attitude of “exceeding guest’s expectations”.
Must have demonstrated good communication skills, client relation skills, and a commitment to providing responsive and conscientious customer service.
Must be flexible and able to adapt to changing needs, multiple task demands, and work structures.
Ability to read and comprehend instructions, short correspondence, emails, and memos.
Ability to effectively present job-related information upon request to customers, clients, and employees of the organization.
Proven organizational skills and interpersonal skills are required.
Ability to solve practical problems and handle a variety of customer, clients and employee questions.
Must be willing to work a flexible schedule.
Moderate to strenuous physical activity work.
Well-lighted, heated and/or air-conditioned indoor kitchen/dining room setting with adequate ventilation, with moderate to loud noise.
Physical demands: able to lift up to 50 pounds, manual dexterity sufficient to reach/handle items.
Manual dexterity required to perceive attributes of objects and materials.
Climb, balance, stoop, kneel; frequently moves about, able to stand and walk for extended periods.
At times, be outdoors in all weather conditions.
Must be able to frequently move from building to building pushing food carts and/or carrying objects up to 50lbs.
Vision: must be able to see close, have good vision to perform daily duties.
Monday through Sunday, nights, weekend, holiday, OT, as needed.

Nice To Haves

Hospitality experience strongly desired.

Responsibilities

Prepares meals, using standard, approved menus and recipes in sufficient quantity and best quality, while using your own judgment to address problems that arise.
Cook a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, grill, fryers, and a variety of other kitchen equipment.
Must know proper food handling methods, with sound knowledge of food health and safety regulations.
Safely operates all equipment necessary for food preparation including convection ovens, stoves, meat slicers, chopper, knives, steamers, steam kettles and skillets.
Monitor supplies, assist the Director of Golf Course in ordering and maintaining appropriate inventory levels.
Provide wait services to Golf course guests in a pleasant, efficient, helpful manner during regular dining and/or special events and functions.
Maintain cleanliness of serving and dining areas.
Keep the grade “A” health standards and meet guest’s needs.
Be on time to all functions.
Comply with all safety policies, practices and procedures and report any unsafe activities or conditions immediately to supervisor or the Human Resources department.
Wear and maintain clean, pressed staff uniforms, to include wearing name tag.
Perform other duties and responsibilities as assigned and required.