Cook - Line II
About The Position
This position pays $16/hr with a PM premium rate of $19/hr for all hours worked after 5pm. Responsibilities include preparing all food items for Snack Bars, Buffets and Ala Carte Services in a timely manner as requested by the Chef de Cuisine and Sous Chef. The role requires working knowledge of all preparation techniques, portion amounts, plate presentations, and storage requirements. The cook will fill food orders promptly, following guidelines set by the Chef de Cuisine and Sous Chef, and possess a working knowledge of all equipment needed to fulfill job duties. This includes cleaning and maintaining equipment, reporting any malfunctions, and following cleaning schedules. The cook must be knowledgeable and adhere to accepted food handling safety specifications, practice proper storage and rotation of inventory, and adhere to the Restaurant Employee Health Policy. Assistance in banquet operations is also required as needed.
Requirements
- Desire a minimum of two years of experience in food preparation and execution in a similar capacity.
- Able to read and execute orders and recipes as written in a desired time table established by the Chef.
- Receptive to additional training on the job.
- Positive attitude and ability to work as a team member.
- Has the ability to work with others and remain positive and ambitious through change.
- Ability to obtain ServSafe Certificate.
- Must have the ability to stand, walk, and lift often.
- Must be willing and available to work a PM schedule.
- All Food & Beverage employees must be available to work overtime hours if needed.
Responsibilities
- Prepares all food items for Snack Bars, Buffets and Ala Carte Services in the timeliness requested and required by the Chef de Cuisine and Sous Chef.
- Has working knowledge of all preparation techniques, portion amounts, plate presentations and storage requirements.
- Fills food orders promptly, following guidelines set by Chef de Cuisine and Sous Chef.
- Have a working knowledge of all equipment needed to fulfill required job duties.
- Cleans and maintains equipment, reporting any malfunctions to the Chef de Cuisine and Sous Chef.
- Follows cleaning schedules.
- Is knowledgeable and adheres to accepted food handling safety specifications, practices proper storage and rotation of inventory.
- Adhere to the Restaurant Employee Health Policy.
- Assists in banquet operations as required.
Benefits
- Medical, Vision, and Dental insurance
- Paid time off: 1 week paid vacation after 6 months
- 401(k) with company match
- Flexible spending and health savings accounts
- Employee discounts: food, retail merchandise, boat rentals
- Golf privileges
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
