Line Cook-Level 2

MOUNTAIN CREEK•Vernon Center, NJ

2d•Onsite

About The Position

Line Cook-Level 2 – Mountain Creek Location: Vernon, NJ Reporting to: Executive Chef SNOW Partners Mission Statement: “To Enhance the Lives of our Team, Guests and Partners by Building Lasting Connections.” About Mountain Creek: Mountain Creek, a four-season resort, offering skiing/snowboarding, bike park, waterpark, weddings, mountain coaster, restaurants, and lodge.

Requirements

3-5 years of relevant Cook experience
Must be 18 or older

Nice To Haves

Servsafe recommended

Responsibilities

Ability to work all kitchen stations in our restaurants, and thorough knowledge of banquet event execution (Rehearsal dinners, Weddings, corporate events).
Take responsibility for keeping the walk-ins and all food storage clean and organized.
Implement FIFO, Food Hierarchy, and minimize waste.
Fill out waste logs.
Show good judgment in minor decision making, such as food quality control (Ensuring food presentation, and quality is up to standard).
Prepare and properly cook high-end proteins such as Duck, Lobster, Lamb, and Scallops.
Proper handling and preparation of Shellfish, including shucking clams and oysters.
Break down and portion out large proteins to necessary weight and size, such as whole fish, large cuts of beef, whole poultry and fowl.
Properly make stocks (chicken, veal, fish, lobster), soups (Chowders, Broth based, Purees), and variations of sauces (Demi glace, bearnaise, beurre blanc).
Properly cook large quantities of dinner proteins, sides, and sauces.
Execute banquet, plated dinner service, delivering visibly appealing plates in a timely manner.
During banquets, execute high volume action stations in a calm manner, while interacting with guests.
Perform daily line checks, ensuring proper stock levels and quality control.
Training on expediting restaurant service using our KDS system.
Properly fill out on-hand inventory for ordering.
High level of food knowledge, including food trends and dietary restrictions (GF, Vegan, Dairy and other food allergens).
Work on the Sauté or Grill station independently as well as supporting other stations.
Lead the team on the line, during a la carte service and banquet service.
Perform calmly under pressure during high volume service.
Execute late-night food stations including dessert enhancements.
Open or close a kitchen properly on their own in a timely manner.