Line Cook

Description Principal Purpose of Job: The Line Cook is responsible for the preparation, inventory and maintenance of assigned stations.

Essential Duties and Responsibilities

Responsible for knowledge of menu, use of approved recipes to prepare menu items and proper plate presentation. Preparation and organization of assigned stations. This entails set up and thorough cleaning at end of shift. Knowledge of proper storage and handling of food. Knowledge of health codes. Proper dating and labeling of food.

Establishing and maintaining pas levels and prep list. Must be able to multi-task and plan effectively. Support and contribute to the mission and overall success of the resort by accomplishing performance objectives focused on preparation of food. Line Cooks will complete open and closing side work. Ensure Ranch Mission is executed.

Follow safety precautions and procedures Other Duties assigned by Executive Chef or Chef De Cuisine. Knowledge of Events and Ranch Wide areas of the property.

Requirements

High level of communication skills; able to follow direction and work under minimal supervision at times. Must be a team player and cooperate effectively with other staff members. Physical Demands: Lifting up to 75 pounds, general cleaning, set up, walking a lot etc. Education/Experience: High School diploma or equivalent required.

Minimum one year prior experience in a professional restaurant kitchen environment required. Culinary degree preferred. Special Skills/Equipment: Uniform/Nametag at all times