Cook - Line I

Reynolds Lake Oconee • Greensboro, GA

1d • Onsite

About The Position

This is an hourly paid position at $16.00/hour + Depending On Experience. The Cook - Line I is responsible for directing and assisting in the setup and breakdown of hot and cold lines, ensuring adherence to preparation techniques, portion control, and plate presentation for menu items. This role involves reading food orders, cooking food according to guidelines, proper food storage and rotation, and maintaining the integrity of storage areas. The cook also inspects lines at the end of shifts, reports equipment malfunctions, adheres to health policies, and follows cleaning schedules. Active participation in maintaining food handling safety specifications and assisting with banquets is also required.

Requirements

• Minimum two years experience in preparing fine foods with “Cook to Order” experience.
• Able to read and execute orders and recipes as written in a desired time table set forth by the management team
• Demonstrated ability to lead and direct others while maintaining the standards set fourth by the Chefs.
• Ability to obtain ServSafe Certificate
• Must have the ability to stand, walk, and lift often
• CPR Required or willing to obtain

Responsibilities

• Directs and assists in setting up hot and cold line per menu period and banquets.
• Understands and assists in the adherence to all preparation techniques, portion and plate presentation for menu items.
• Maintains consistencies with the above.
• Read food orders as they come in and directs as well as participates in the cooking of the food according to the guidelines set by the Chef de Cuisines and Sous Chef.
• Directs and assists in breaking down hot line, putting foods away according to proper storage and rotation procedures using the “Day Dot” system.
• Maintains integrity of Refrigerators and Storage areas.
• Inspects hot/cold lines at end of the shift, insuring that food is stored properly, equipment is cleaned and shut off.
• Reports any equipment malfunctions to the Chef de Cuisines and Sous Chefs.
• Adhere to the Restaurant Employee Health Policy
• Directs and assists in following daily and weekly cleaning schedules.
• Actively participates with Chef de Cuisines and Sous Chef in assuring that adherence to accepted food handling safety specifications is maintained with consistency.
• Actively assists in organization, preparation and execution of all banquets.

Benefits

• Medical, dental, vision and life insurance
• Paid time off: vacation, sick, personal days, and 10 holidays
• 401(k) with company match
• Flexible spending and health savings accounts
• LTD and STD
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed