Senior Line Cook - EDR

French Lick Resort•Montgomery, AL

About The Position

Job Overview 10pm 630am (Shift Subject To Change Based On Business Needs) The Senior Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications and adheres to quality standards. Exercises proper handling of food items, maintain an organized work area. Maintains order in all refrigeration and storage areas. Will train and educate new hires as well as Pantry, Prep and Line Cooks to prepare them for advancement. Purpose Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance. Value System Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

Requirements

Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
Must be able to respond to visual and audible cues
Four (4) years cook in high volume cooking environment required; culinary schooling and/or banquet cooking experience a plus- required
Must be nineteen (19) years of age or older- required
High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment- required
Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; Monitors own work to ensure quality
Reads and retains all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments and scheduled entertainment from disseminated pre-shift information
Assumes special projects as needed at the direction of the immediate supervisor; demonstrates the ability to interpret and communicate, in English, effectively both verbally and in writing, and understands and carries out instructions furnished in written, oral, or diagram formats
Ability to read and comprehend simple instructions, short correspondence, and prep list in English; ability to effectively present, in English, information in one-on-one situations with staff and other employees of the organization; ability to follow direction and recipes
Ability to calculate figures and amounts such as measurements, proportions, and volumes
While performing the duties of this position, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell; occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl; occasionally lift and/or move up to 50 pounds. The employee is occasionally exposed to hot, wet and/or humid (indoor) conditions and hot liquids and surfaces. The noise level in the work environment is usually moderate
Must successfully pass job interview, including a guest service audition
Must possess a high level of maturity, dependability, and punctuality
Must successfully complete Serve Safe Sanitation training
Willing to work odd and irregular hours
Willing to travel and participate in training as recommended or required
Must have a Tribal Gaming License (or the ability to obtain and maintain a license) as a requirement for this position
Must have willingness and ability to work in a smoke/secondary smoke environment
NATIVE AMERICAN INDIAN PREFERENCE IN HIRING POLICY SHALL BE ADHERED TO AT ALL TIMES
Complaints about the recruitment or selection process for employment should be directed in writing to office of the President and CEO of Wind Creek Hospitality.

Nice To Haves

culinary schooling and/or banquet cooking experience a plus

Responsibilities

Adheres to company methods of food preparation, cooking, portion control, and garnishing
Slices, dices and chops fruits, vegetables, cheeses and cooked meats, poultry and seafood
Prepares dressings, sauces, marinations, canapés, hors d'oeuvres, buffet items
Uses a slicing machine, mixer and food processor when preparing foods according to standard recipes and specifications
Handles meat, seafood, poultry and produce according to proper food-handling procedures
Reads and follows recipes/specifications; Memorizes and executes recipes/specifications
Rotates all products, tests cooked foods by tasting and smelling them, and adheres to all sanitation standards in kitchen
Uses grill, broiler, convection oven, alto-sham oven, steamer, tilting kettle, wok and steam jacket kettle to prepare foods according to standard recipes and specifications
Prepares and cooks hot vegetables, starches, sauces, gravies and soups according to standard recipes and specifications
Prepares square meals, cafeteria entrees or pre-made entrees according to standard recipes and specifications
Prepares all pantry station items; Sets up pantry station in accordance with schematics and prep/par list
Completes pantry food orders in a timely manner; Completes pantry food orders to presentation specifications (pictures)
Ensures all station product is fresh and conforms to product specifications
Trains and teaches cooks to slice, dice and chop fruits, vegetables, cheeses and cooked meats, poultry and seafood and to read and follow recipes/specifications
Trains and teaches cooks to use grill, broiler, convection oven, alto-sham oven, steamer, tilting kettle and steam jacket kettle to prepare foods according to standard recipes and specifications
Butchers (clean, cut and portion) raw meats, poultry and seafood
Performs line checks and prepares prep lists for each station
Completes inventory sheets; Communicates changing par levels with chefs
Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly
Other duties & responsibilities as assigned