Line Cook

CAMPBELLS LODGE INC•Chelan, WA

6d•$18 - $20

About The Position

Campbell’s Resort offers its employees a comprehensive benefits package including Aetna Medical, Delta Dental, VSP Vision, USAble Life & Disability, a match 401(K) program as well as vacation time and the accrual of sick leave hours. Minimum Requirements: Experience as a finished cook – knowledge of breakfast, lunch and dinner preferred. Ability to read a menu and produce its contents to required standards. Ability to take direction and contribute to a team atmosphere. Good listening, and written and verbal English communication skills. Ability to handle tight deadlines and maintain composure under stress. A current Food Handler's permit is required within 14 days of hire. Self-motivated: can find work to do without constant supervision. Able to maintain a positive mental attitude. Physical Requirements: Constant standing and walking. Occasional pushing, pulling, bending, reaching, lifting and stooping. Able to safely lift 50 pounds. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Correctly prepare all food served following standard recipes and special diet orders. Make sure that every plate is to Campbell’s standards before it leaves the kitchen. If the lead line cook or chef advises you to redue a plate, do so without hesitation. Determine amount and type of food and supplies required using production systems. Ensure availability of supplies and food or approved substitutions in adequate time for preparation. Store food properly and safely, marking date, item, and initials. Report necessary equipment repair and maintenance to lead line cook or chef. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved. Clean as you go. Maintain cleanliness of counters, appliances and equipment. Complete food temperature checks before each service. Participate in training with team to understand and recognize correct cooking techniques and plating procedures. Be open to receiving the same training from team members. Create an atmosphere that makes Campbell's an enjoyable place to work. Act as a role model for employees at all time. Help control waste, labor and food costs. Assist with receiving, stocking and inventory controls. Identify problems and recommend solutions to the lead line cook or the chef. Help enforce internal security, suggest improvements to managers. Learn to read and understand B.E.O. sheets. Position Type and Expected Hours of Work: This is a variable-hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Weekends and holidays are also necessary. Must be flexible and willing to adapt schedule to meet business demands. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.

Requirements

Experience as a finished cook – knowledge of breakfast, lunch and dinner preferred.
Ability to read a menu and produce its contents to required standards.
Ability to take direction and contribute to a team atmosphere.
Good listening, and written and verbal English communication skills.
Ability to handle tight deadlines and maintain composure under stress.
A current Food Handler's permit is required within 14 days of hire.
Self-motivated: can find work to do without constant supervision.
Able to maintain a positive mental attitude.
Constant standing and walking.
Occasional pushing, pulling, bending, reaching, lifting and stooping.
Able to safely lift 50 pounds.

Responsibilities

Correctly prepare all food served following standard recipes and special diet orders.
Make sure that every plate is to Campbell’s standards before it leaves the kitchen. If the lead line cook or chef advises you to redue a plate, do so without hesitation.
Determine amount and type of food and supplies required using production systems.
Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
Store food properly and safely, marking date, item, and initials.
Report necessary equipment repair and maintenance to lead line cook or chef.
Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
Clean as you go. Maintain cleanliness of counters, appliances and equipment.
Complete food temperature checks before each service.
Participate in training with team to understand and recognize correct cooking techniques and plating procedures. Be open to receiving the same training from team members.
Create an atmosphere that makes Campbell's an enjoyable place to work.
Act as a role model for employees at all time.
Help control waste, labor and food costs.
Assist with receiving, stocking and inventory controls.
Identify problems and recommend solutions to the lead line cook or the chef.
Help enforce internal security, suggest improvements to managers.
Learn to read and understand B.E.O. sheets.