Line Cook - Bistro 210

Peek'n Peak•Clymer, NY

13h•Onsite

About The Position

The Line Cook reports to the Sous Chef and Executive Chef and prepares food according to resort specifications in a high-volume, fast-paced fine-dining kitchen. The role is responsible for exceeding guest expectations through consistent quality and teamwork that supports successful food service. The Cook prepares and plates food to guest orders and company specifications, maintains food quality and safe storage and cooking temperatures, keeps preparation and service areas clean and sanitary, and monitors ingredient freshness and stock rotation. The role also supports secure inventory and equipment storage, appropriate use and maintenance of supplies and equipment, compliance with food and fire safety regulations, and confidentiality of recipes, policies, and procedures. Other duties may be assigned.

Requirements

Punctuality and dependability, with willingness to work non-scheduled shifts when needed.
Ability to calmly multitask in a fast-paced, high-demand environment.
Ability to communicate effectively with team members and customers in a courteous, caring, and professional manner.
Superior leadership skills and professionalism.
Ability to follow directions and cook in accordance with resort policies and standards.
Ability to work evenings, weekends, and holidays.
Ability to adjust scheduled work hours up or down based on business needs.
Alcohol awareness certification and/or a food service permit or valid health/food-handler card, as required by local or state government.
Ability to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F, possibly for one hour or more.
Ability to stand and walk constantly and frequently handle objects, reach, maneuver, and reposition oneself.
Ability to grasp and transport items weighing up to 50 pounds, including kitchen supplies and dishware.

Nice To Haves

Successful completion of a technical culinary education or apprenticeship program.
High school diploma or equivalent.
One year of restaurant experience.

Responsibilities

Produce a successful service while handling multiple priorities professionally.
Use complex cooking techniques to prepare meats, fish, vegetables, and other foods according to resort specifications.
Weigh, measure, and mix ingredients according to recipes or instructions using kitchen utensils and equipment.
Regulate ovens, broilers, grills, and roasters to ensure food is stored and cooked at correct temperatures.
Observe and test foods to determine whether they are sufficiently cooked.
Plate food according to guest orders and company specifications and place it on the line for pickup.
Inspect and clean food preparation equipment, work surfaces, and serving areas to ensure safe, sanitary food handling.
Check food and ingredient quality, track older and newer items, and rotate stock to ensure freshness.
Work as part of a team to provide superior customer service and guest satisfaction.
Maintain procedures for secure storage of inventory and equipment, adherence to operating instructions, minimizing misuse and waste, analyzing supplies and equipment expenses, preventative maintenance, and purchasing supplies or equipment as needed.
Keep recipes, policies, and procedures secure and confidential.
Monitor compliance with health and fire regulations related to food preparation.
Perform other duties as assigned.