Seasonal Line Cook

POSITION PURPOSE: The Line Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. They prepare food in accordance with recipes set by the F&B Director, ensuring meal quality and guest satisfaction. Seasonal Time Frame

• November 1st
• December 31st ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Ensure the daily operation of the back of house adheres to operating procedure guidelines
• Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes
• Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of team members
• Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service
• Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times
• Monitor supply levels for back of house area and replenish as necessary
• Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary
• Ensure compliance with all food-handling and sanitation regulations QUALIFICATIONS: Basic Qualifications and Skills
• Some High School education or equivalent
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Desired Qualifications and Traits
• Previous cook experience
• Certified in proper food handling, typically through a Serve Safe Certification
• Basic food service equipment knowledge
• Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment
• Proven teamwork
• Projects professional image that inspires trust and confidence
• Enthusiastic and positive energy REQUIREMENTS:
• Pass a background check and mandatory drug test PHYSICAL DEMANDS:
• Able to lift up to 30 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time