Line Cook AM/PM - Wolfeboro Inn

NFM & J LP•Wolfeboro, NH

1d•$19 - $21

About The Position

The Line Cook cooks, prepares, and garnishes hot and cold food for the restaurant, amenities, room service, banquets, and catering. The associate assists the Chef and other back-of-house supervisors in maintaining Maverick Hotel and Restaurant standards, providing exceptional hospitality to internal and external guests, and exemplifying the company culture. The role also promotes the location as a destination and a harmonious work environment. The position supports daily food production, preparation, sanitation, and kitchen operations. It requires maintaining consistent recipes and portion control, keeping products properly stored and labeled, completing station breakdown and closing tasks, and coordinating with leadership and colleagues. The schedule may be flexible and include evenings, weekends, and holidays. The role is primarily indoors, with occasional work outdoors, and involves work in hot or cold conditions and the physical demands described in the posting.

Requirements

High school education required.
At least one year of kitchen or food-preparation experience, or one year of culinary school, required.
Must be a United States citizen or possess a valid work permit.
Must be able to speak, write, and understand English.
Must understand the fundamentals of culinary operations.
Must hold any required food-handling certification.
Must be able to follow verbal and written instructions accurately.
Must be able to work with and around kitchen equipment and a diverse range of foods and seasonings.
Must have excellent communication and listening skills.
Must maintain a professional appearance and demeanor.
Must be able to work under pressure and in a fast-paced environment.
Must be able to work a flexible schedule that may include evenings, weekends, and holidays.
Must be able to interact effectively with guests and associates and resolve problems or conflicts diplomatically and tactfully.
Must have a passion for creating an exceptional guest experience.
Must be able to work primarily indoors and occasionally at outdoor locations, including walking on uneven surfaces.
Must be able to work in hot or cold conditions.
Must be able to stand and walk throughout the day.
Must frequently lift and carry up to 50+ pounds and occasionally lift, carry, push, and pull up to 75 pounds.
Must constantly perform simple grasping, fine manipulation, reaching, and repetitive hand and arm movements; squeezing and overhead reaching are occasional.
Must twist and bend frequently and squat occasionally.

Nice To Haves

Customer-service experience preferred.

Responsibilities

Assist with daily production for restaurant, room-service, and outlet menus.
Complete daily preparation and cleaning lists and tasks assigned by back-of-house supervisors and Chefs.
Process requisitions properly and place them in designated areas.
Label and date products to support safe storage and sanitation.
Use basic knife skills to prepare hot and cold foods.
Prepare recipes efficiently and consistently.
Maintain portion control and follow recipe-card cost structures, especially for high-cost items.
Work effectively with teammates in a fast-paced environment and under pressure, meeting deadlines.
Attend leadership meetings to review assignments, anticipated business levels, changes, and other job-related information.
Break down the workstation and complete assigned closing duties, including returning, rotating, wrapping, covering, labeling, dating, and storing products; organizing and cleaning storage and food-preparation areas; returning utensils and equipment; cooling hot items properly; turning off equipment not needed for the next shift; and restocking depleted items.
Maintain current working knowledge of menu items, ingredients, location amenities, and special events.
Interact professionally with location staff and assist other departments when needed.
Attend assigned mandatory department meetings.
Monitor safety issues and report safety incidents to the on-duty Maverick manager on duty.
Use company property, supplies, food, beverages, and equipment responsibly.
Report to work on time according to the posted schedule and maintain a professional appearance in accordance with dress-code standards.
Remain alert, courteous, and helpful to guests and colleagues.
Provide hospitality and help create an exceptional guest experience.
Work in kitchen environments and with kitchen equipment and a diverse range of foods and seasonings.
Follow verbal and written instructions accurately and communicate effectively.
Interact effectively with guests and associates and resolve problems or conflicts diplomatically and tactfully.
Maintain a teamwork environment.