Lead Line Cook-Woodland's Restaurant

PURPOSE AND PERFORMANCE GOALS

Perform all duties of a Line Cook and provide quality, value-added professional service in the culinary department to exceed facility standards for food production, presentation and taste.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities include the following (other duties may be assigned):

• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product and executes established standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions in absence of Lead Banquet Cook.
• Assists in storing all deliveries – daily requisitions; follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and cold chain compliance, across all food-related departments and areas.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing hat/hairnet and proper footwear.
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Informs the Executive Chef immediately of food quality issues – food spoilage.
• Alerts chef or supervisor of any equipment breakdowns, food overages, or shortages in a timely manner
• Maintains flexibility to take on new and different tasks as directed by the Department Manager.
• Set up and breakdowns the cooking line.
• Assists in any area needed when time allows.
• Exhibits a ‘can do’ attitude and total cooperation.
• Maintains flexibility to take on new and different tasks as directed by the Department Manager.
• Incorporates safe work practices in job performance.
• Attends staff meetings.

SUPERVISORY RESPONSIBILITIES

“Go to” person in absence of Culinary Management.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Experienced in basic line cooking – making soups, stocks, and sauces. Must have excellent organizational skills, provide own tools. Experienced and organized in line set up. Communicates effectively with all other staff. Open to learning new methods of cooking.

EDUCATION

High school diploma or general education degree (GED); or one to two years related experience and/or training; or equivalent combination of education and experience.

Language Skills

May be required: to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

MATHEMATICAL SKILLS

Must be able to calculate amounts and apply basic addition, subtraction division and multiplication.

REASONING ABILITY

May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

PHYSICAL DEMANDS

Practice written safety standards and rules at all times. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to push/pull/lift 50 pounds. Job requires standing for long periods of time. Requires the ability to reach, grab, and feel. Frequently stands; uses hands to finger, handle, or feel; talks or hears; tastes or smells. Regularly walks and reaches with hands and arms. Occasionally sits; stoops, or crouches.

CERTIFICATES/LICENSES

Sanitation training required and valid driver’s license preferred.

HOURS

Due to the business demands of the hospitality industry, and the fact that the Resort provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime. Also, depending on business demands, hours may be reduced at any time.

Pay Rate: $18-$20 per hour or commensurate with experience

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.