Line Cook

Description:

ESSENTIAL FUNCTIONS:

• Assuming the duties of the appropriate Kitchen Department heads in their absence.
• Communicating daily with the Chef on Duty for job assignments.
• Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets.
• Maintaining a high level of sanitation and safety in the Kitchen area.
• Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning.
• Dating all fabricated food items before storage.
• Utilizing all trimmings, excess and unused portions of fabricated food items.
• Assisting the Chef on Duty with banquets and/or conference dining dish out for food service.
• Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources.
• Maintain the highest level of employee/guest relations.
• Maintain a good working relationship with all Departments.

MARIGINAL FUNCTIONS:

• Ability to work any assigned shift/work schedule.
• Any other task, written or verbal, assigned by Management.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• 6 months experience in heavy volume food production.
• High school diploma or equivalent experience/training.
• Meet governmental health requirements.
• Ability to operate kitchen power equipment.
• Ability to utilize cutting instruments.
• Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items).
• Ability to effectively communicate in the English language.

BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff.

Requirements:

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