Line Cook (Part-Time)

Position: Line Cook

Reports to: Sous Chef or Jr Sous Chef

Job Summary:  The Line Cook position is primarily responsible preparation of high-quality meals in accordance with standards, menu specifications and production schedules. This role will work closely with the Sous Chef(s). They are an experienced kitchen leader with the ability to work under pressure, problem solve, and multitask while maintaining a professional and positive attitude. 

Food Production 

• Ensures food production per technique, recipe, menu guidelines, supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. 
• Ensures that the food is well presented. 
• Controls kitchen equipment maintenance and cleanliness. 
• Develops food products and menus as needed for menu presentations when applicable. 
• Executes countermeasures in production in case of customer complaints. 
• Regulates temperatures of ovens, grills, and other cooking equipment. 
• Ensures all food preparation areas and equipment are clean at all times. 
• Makes sure kitchen is organized, hygienic and functional throughout production and service periods. 
• Ensures quality of goods from production throughout service. 
• Monitors and ensures compliance with recipe specifications and any special dietary requirements. 
• Ensures standards with preparation and production. 
• Notifies kitchen management of any food related issues regarding quality, consistency, quantities and par levels for scheduled service. 

Additional Responsibilities 

• Relays food excess production amounts to Sous Chef. 
• Flexibility with hours worked and schedule, dictated by the needs of the business. 

EDUCATION & EXPERIENCE: 

• One to two years of experience preferred, with the desire to grow. 
• Degree in culinary arts preferred. 
• Excellent communication, time management, organization, and customer service skills. 
• Desire to learn and have an interest in NYS agricultural products. 
• Ability to work independently, as part of a team, and flexibility to perform shift work in addition to being able to multitask. 

PHYSICAL DEMANDS AND WORK ENVIRONMENT: 

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. 

While performing the duties of this job, the employee is occasionally required to maintain a stationary position; move; be able to operate/use, objects, tools or controls; ascend/descend stairs; have the ability to position one’s self to preform various tasks; communicate with guests and staff; distinguish flavors. The employee must occasionally move up to 75 pounds. Must be able to detect objects close-up and at a distance, determine color and depth, and observe surroundings. Employee may be exposed to various allergens and is required to spend the majority of time on his/her feet and maintain a stationary position or move without a break for up to six (6) hours. 

The noise level in the work environment is usually moderate. 

The Lake House believes in equal opportunity for all and is committed to ensuring all individuals have an opportunity to apply for those positions that they are interested in and qualify for without regard to race, religion, ethnicity, national origin, citizenship, gender, gender identity, sexual orientation, age, veteran status, disability, genetic information, or any other protected characteristic.