Line Cook

Mainsail Lodging & Development•Fayetteville, GA

22h•Onsite

About The Position

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. As a Line Cook you will be responsible for preparing the kitchen with a multitude of tasks to include the day-to-day preparation of the meals within all the F&B outlets and to continually uphold the standards under the franchise of Mainsail Lodging & Development and Tribute Portfolio Marriott.

Requirements

Minimum of two years’ experience working in a restaurant or hotel kitchen cooking Breakfast.
Must be fast and produce quality food product.
Working knowledge of cooking recipes, different cuisines, and how to operate kitchen equipment
Strong communication skills (both written and verbal): able to listen and follow through on task requests
Experience working collaboratively on a team
A sense of ownership in everything that you do
Servsafe certification, or ability to gain/renew certificate
Proven experience in ability to make great food
Organizational skills, you are able to maintain a neat and tidy station
Ability to work cleanly, effectively, and efficiently while under pressure
Highschool degree, equivalent degree, or higher required
Ability to sit or stand for extended periods of time
Ability to bend
Ability to lift, pull 50 lbs
Ability to communicate clearly
Ability to work long hours as needed
Make sound judgments quickly
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction, and provide direction to others
Manage differing personalities within the property, the resort, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Responsibilities

Basic vegetable preparation, sauce preparation, and minor butchery of proteins
Line cook during meal periods with other line cooks under the supervision of chefs
Daily preparation of ingredients for regular menu and upcoming specials
Plate dishes to present food to the guests according to chef’s specifications
Monitor inventory of food and prep and inform chef when new items need to be ordered
Ensure organization and cleanliness of your station; stocking and rotating prep as needed and required
Participate in proper functions to maintain the organization of the coolers and other food storage areas
Assist fellow cooks as needed during times of busy seatings in the restaurant
Maintain a clean and orderly kitchen, including stocking and rotating product, daily cleaning of kitchen equipment, and assisting in dishwashing
Other necessary duties as assigned by the manager.