Line Cook-Level 2

MOUNTAIN CREEK•Vernon Center, NJ

3d•$19 - $19•Onsite

About The Position

The Line Cook-Level 2 is an experienced, dependable cook who helps uphold food-quality and cleanliness standards and can execute restaurant kitchen lines and satellite events with minimal guidance. The role works across kitchen stations and supports both a la carte and banquet service, with opportunities to advance to Sous Chef. The position is based at Mountain Creek in Vernon, New Jersey, and reports to the Executive Chef.

Requirements

3–5 years of relevant cook experience.
Must be at least 18 years old.
Ability to work all kitchen stations and execute banquet events.
Ability to independently work the sauté or grill station and support other stations.
Ability to perform calmly under pressure during high-volume service.

Nice To Haves

ServSafe certification is recommended.

Responsibilities

Work all kitchen stations and execute banquet events, including rehearsal dinners, weddings, and corporate events.
Keep walk-ins and food-storage areas clean and organized; follow FIFO and food-hierarchy practices, minimize waste, and complete waste logs.
Use sound judgment in minor decisions, including food-quality control and ensuring presentation meets standards.
Prepare and cook proteins such as duck, lobster, lamb, and scallops; handle and prepare shellfish, including shucking clams and oysters.
Break down and portion large proteins, including whole fish, large cuts of beef, whole poultry, and fowl.
Prepare stocks, soups, and sauces, including chicken, veal, fish, and lobster stocks; chowders, broth-based soups, and purées; and demi-glace, béarnaise, and beurre blanc.
Cook large quantities of dinner proteins, sides, and sauces.
Execute banquet and plated-dinner service, delivering appealing plates promptly.
Run high-volume banquet action stations calmly while interacting with guests.
Perform daily line checks and ensure appropriate stock levels and food quality.
Train on expediting restaurant service using the KDS system.
Complete on-hand inventory for ordering.
Apply knowledge of food trends and dietary restrictions, including gluten-free, vegan, dairy, and other allergens.
Work independently on the sauté or grill station and support other stations.
Lead the kitchen line during a la carte and banquet service and remain calm under pressure during high-volume service.
Execute late-night food stations, including dessert enhancements.
Open or close a kitchen independently and in a timely manner.