What are the responsibilities and job description for the Line Cook II position at Mainsail Lodging & Development?
We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
The Line Cook II is responsible for assisting in food preparation and maintaining kitchen operations while ensuring high standards of cleanliness, food safety, and quality. This position focuses on basic culinary tasks, supporting senior kitchen staff, and preparing menu items according to recipes and guidelines set by the Executive Chef. The Line Cook 3 plays a crucial role in delivering exceptional guest experiences in line with the Food & Beverage outlets at the Epicurean Hotel's culinary standards.
What you have
The Line Cook II is responsible for assisting in food preparation and maintaining kitchen operations while ensuring high standards of cleanliness, food safety, and quality. This position focuses on basic culinary tasks, supporting senior kitchen staff, and preparing menu items according to recipes and guidelines set by the Executive Chef. The Line Cook 3 plays a crucial role in delivering exceptional guest experiences in line with the Food & Beverage outlets at the Epicurean Hotel's culinary standards.
What you have
- High School Diploma or GED required. Culinary training or coursework is preferred but not required.
- Minimum 2 year experience working in a professional kitchen, preferably in a hotel or fine dining restaurant.
- Basic knowledge of kitchen equipment, food safety, and sanitation standards.
- Ability to follow instructions, recipes, and safety guidelines.
- Strong organizational and multitasking skills, with attention to detail.
- Ability to work in a fast-paced environment while maintaining a calm demeanor
- Accurately prepare ingredients for service, including washing, chopping, slicing, and measuring. Assist with the preparation of basic menu items according to recipes, ensuring portion control and consistency.
- Cooking: Support Line Cooks 1 and 2 with cooking tasks, including grilling, sautéing, frying, and baking, as directed by the Sous Chef or Executive Chef.
- Assist in assembling and plating dishes to ensure they meet the restaurant's presentation standards.
- Maintain a clean and organized workstation throughout the shift, following health and safety standards. Participate in daily and weekly cleaning routines, including equipment and storage areas.
- Monitor stock levels and communicate needs for ingredients or supplies. Ensure proper storage and labeling of ingredients and leftover food items.
- Work collaboratively with other kitchen staff to ensure smooth kitchen operations, effectively communicating any challenges or changes during service.
- Follow all health, safety, and sanitation guidelines as required by the local health department, OSHA, and the hotel's standards.
- Maintain a sense of ownership of the hotel/restaurant
- Follow SafeServe sanitary compliance throughout every area working in the kitchen
- Must be able to stand for periods of time.
- Must have reliable transportation.
- Must have open schedule availability including nights, weekends, and holidays.
- Ability to sit or stand for extended periods of time
- Ability to bend
- Ability to lift and pull 50 lbs.
- Ability to communicate clearly
- Corrected vision to normal range
- Ability to drive/transport self and others
- Ability to travel on occasion for meetings
- Ability to work long hours as needed
- Make sound judgments quickly
- Work on multiple tasks, making appropriate progress toward deadlines
- Able to work independently, take direction, and provide direction to others
- Manage differing personalities within the property, the resort, and the community
- Maintain the highest degree of confidentiality
- Ability to work effectively in stressful, high-pressure situations
- Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary