Lead Line Cook

Blue Mountain Resort•Palmerton, PA

5d•Onsite

About The Position

We are seeking a punctual individual who thrives in a fast-paced environment and is excited for an opportunity to provide a guest with an experience that is beyond their expectations and creates guests for life. This individual will perform duties in the areas of food and final plate preparation including plating, garnishing of cooked items, and preparing appropriate garnishes for all hot menu items. The Lead Line Cook is experienced in all areas of the kitchen and in the absence of the sous chef and restaurant chef, they would be able to maintain and run the kitchen.

Requirements

Must be 18 years of age or older
Daytime and full-time availability preferred.
Ability to work independently and have excellent organizational skills.
Ability to work under pressure and prioritize tasks while having a team player attitude and work ethic.
Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form.
Advanced knife skills and ability to work in any station.
Ability to identify, organize and execute prep lists.
Ability to maintain proper ticket times during high volume.
Practical experience of meat/fish butchery.
Basic understanding of food costs and ability to write a recipe with yields.

Responsibilities

Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
Effectively demonstrate proper plate presentation including garnish setup for all dishes.
Adheres to proper portioning and follows proper recipe specifications, cooking methods, quality standards and kitchen rules, policies, and procedures.
Proactively identifies potential issues before becoming an issue and correcting it (ex: overcooked steak re-made vs. sent out incorrectly).
Will train and mentor others and will communicate with staff and management team efficiently.
Strong knowledge and application of sanitary practices and maintains a clean and sanitary workstation including all surfaces and equipment.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Handles, stores, and rotates all products properly.
Assume 100% responsibility for quality of products served.
Performs other related duties as assigned by the Kitchen manager or manager on duty.