Line Cook (AM Shift)

Cambria Hotel Lake Placid•Lake Placid, NY

About The Position

Position Overview: The Cambria Hotel Lake Placid - Lakeside Resort is seeking a skilled and dedicated AM Line Cook to join our hotel's culinary team. As a Line Cook, you will play a crucial role in ensuring exceptional dining experiences for our guests. You will be responsible for preparing and cooking a variety of dishes, adhering to our high-quality standards, and maintaining a clean and organized kitchen environment. The ideal candidate will have a passion for cooking, excellent culinary skills, and the ability to work efficiently in a fast-paced, high-pressure kitchen environment.

Requirements

Culinary degree or relevant certification from a culinary school prefered.
Proven experience as a Line Cook in a hotel or similar high-volume establishment.
Strong cooking skills and knowledge of various cooking techniques.
Understanding of food safety and sanitation regulations.
Possession of a valid food handling certificate is a plus.
Ability to work efficiently in a fast-paced environment while maintaining attention to detail and meeting deadlines.
Excellent interpersonal skills and the ability to work collaboratively with other team members.
Ability to stand for extended periods and lift heavy objects (up to 50 pounds).
Willingness to work evenings, weekends, and holidays as required.

Responsibilities

Food Preparation: Prepare and cook a variety of dishes following standardized recipes and guidelines to maintain consistency in taste and presentation.
Menu Execution: Assist in executing the hotel's menu, including appetizers, entrees, and desserts, while incorporating seasonal ingredients to provide a fresh and diverse dining experience.
Quality Control: Ensure that all dishes leaving the kitchen meet the hotel's quality standards, are properly plated, and adhere to portion sizes.
Food Safety and Sanitation: Comply with all food safety and sanitation regulations, maintaining a clean and organized kitchen workspace. Adhere to HACCP principles to prevent foodborne illnesses and cross-contamination.
Kitchen Operations: Support the kitchen team in various tasks, such as food prep, inventory management, and maintaining kitchen equipment.
Collaboration: Communicate effectively with the kitchen team, servers, and other staff members to ensure smooth service and efficient operations.
Time Management: Manage time efficiently to meet guest orders promptly while maintaining food quality.
Menu Development: Contribute to menu development by suggesting new dishes and modifications based on guest feedback and culinary trends.
Adaptability: Be willing to work in various sections of the kitchen as required by the kitchen's needs.
Training and Mentorship: Assist in training new kitchen staff and mentor less experienced cooks to improve overall team performance.