AM Line Cook

Quinn's Hot Springs•Paradise, MT

2d•$16 - $18•Onsite

About The Position

The historic Harwood House at Quinn's Hot Springs Resort is looking for an experienced Line Cook. Recognized with multiple honors on Distinctly Montana’s Best Of list - including Best Date Spot, Best Wine List, and Finalist for Best Fine Dining—we’re proud to be a sought-after dining destination. Our Mission at Quinn's Hot Springs Resort is HAPPINESS. Our delicious meals prepared by our expertly trained Chefs are the reason we have won so many awards. Whether preparing meals for our elegant dining room or the Tavern, the Harwood House is a huge part of the HAPPINESS in our Mission at Quinn's.

Requirements

Previous experience as a Line Cook.
Excellent communication skills.
Ability to work in a very fast paced environment - timing is key in our line of work.
Willingness and ability to learn all menu items, their ingredients, and the appropriate preparation technique.
Strong kitchen knowledge and ability to work as part of a team.
Strong organization and active listening skills.
Exceptional time management skills.
Passion and desire to assist in the preparation and delivery of outstanding meals.
Ability to work on your feet most of the shift.
Prolonged periods of standing and walking.
Must be physically able to climb ladders, bend, crawl, access awkward spaces
Ability to walk up and down stairs.
Ability to lift up to 50 pounds unassisted

Responsibilities

Preparing menu ingredients for specific dish compositions that are individual to your station
Cook and assemble dishes as indicated by set HH Kitchen standards
Perform and monitor fixed portion control for all items cooked
Monitor quality of raw and cooked food products to ensure standards are met
Set up and clean station according to HH Kitchen and health code protocol
Maintain a clean food safe work environment
Comply with sanitation, health, and personal hygiene standards
Ensure quality of ingredients and products needed and assembled on station
Perform additional tasks assigned by the line supervisor, sous-chef, or executive chef
Ensure that all dishes are prepared in a timely manner
Stock and maintain sufficient amounts of product for line station e.g., sauté, fry, broiler, grill
As assigned or needed, aids in food preparation such as slicing, dicing, preparing sauces, fabricating proteins, etc.
Follow proper plate presentation for all dishes assembled
Properly handle, store, and rotate all products
Close station properly e.g., Ensure all food has been properly handled, covered, and stored; station is clean and presentable for the following shift.
Use knowledge of common allergies and dietary restrictions to make on the fly modification of dishes/recipes when requested
Use the correct portions when cutting and serving e.g., carved meats
Complete any assigned cleaning tasks
Coordinate preparation of ingredients and items with prep cooks
Pro-actively use non-peak service time to prepare for peak service times and rushes