Line Cook - Shangri-La Resort + Golf Club

Shangri-La•Monkey Island, OK

2d•Onsite

About The Position

This position entails using a wide array of cooking techniques to prepare food for enterprise guests, basic skill in meat and fish butchery, basic knowledge of preparation of stocks and sauces, placing stock in proper storage areas, cleaning and maintaining work areas and kitchens, and overall production for all Food & Beverage venues. Under the direct supervision of the Sous Chef. This position entails using a wide array of cooking techniques to prepare food for enterprise guests, basic skill in meat and fish butchery, basic knowledge of preparation of stocks and sauces, placing stock in proper storage areas, cleaning and maintaining work areas and kitchens, and overall production for all Food & Beverage venues.

Requirements

Must have High school degree or GED preferred.
Two years of recent experience as a cook or equivalent combination of recent experience and education.
Must be 18 years of age or older.
Must be able to pass a background check.
Must be able to maintain a professional status through interface with customers.
Must be able to maintain a professional working relationship with management and co-workers.
Must be able to work flexible schedules.
Must be willing to "pitch-in" and help co- workers with their job duties and be a team player.
Must be able to withstand prolonged periods of standing and/or walking.
Knowledge of kitchen equipment, utensils, tools, and machinery.
Knowledge of safe practices in a kitchen working environment.
Knowledge of basic sauce and stock making.
Knowledge of basic butchery techniques.
Ability to communicate, read, and write clearly in basic English.
Ability to always demonstrate outstanding guest service.
Ability to work in a busy, fast-paced environment.
Ability to perform in a professional appearance and manner.
Ability to organize and coordinate tasks among co-workers.
Ability to safely use and administer cleaning equipment and supplies.
Knowledge of basic foods and their uses.
Knowledge of all food safety regulations.
Ability to learn culinary methods, techniques, and principles.

Responsibilities

Cooks and prepares a variety of foods, quantities, styles, according to the menu and demand of the business.
Uses and or learns proper knife skills, cooking techniques, cooking methods and terminology.
Reads, understands, and follows standardized recipes when preparing all foods for all food venues and outlets.
Understands and follows through with all assigned tasks.
Communicates with Sous Chefs.
Maintains and communicates with Sous Chef the foods/products needed to ensure safe par levels and proper stock levels.
Responsible for maintaining a clean, organized, and sanitized work area all while following all health/food safety regulations and codes.
Responsible for making sure that all areas of their assigned venue/outlet/kitchen are taken care of and all assigned duties are completed.
Ensuring that all venues are completely ready to open by the designated time set by management.
Responsible for all food/storage areas (refrigeration, freezer, and dry storage) are kept clean, organized, labeled, and dated.
Responsible for all equipment, tools, floors, workstations, and food prep areas are kept clean and organized, as well as free from all clutter, trash, and non-approved items.
Responsible for being able to communicate well with team members while maintaining a positive and professional work environment.
Contributes to a team effort and accomplishing all tasks.
Performs other duties as required.