Summary: The Timber at Holly Branch is a boutique hotel in Gatlinburg, TN. The Cook will be responsible for preparing and plating both hot and cold food items to ensure the highest quality product as determined by the menu. Keeps the kitchen organized and running smoothly while following proper food handling, sanitation, and food storage standards and procedures. This role requires knowledge of professional kitchen equipment and multitasking

abilities.

Responsibilities:

In addition to the daily responsibilities of a line cook, the position is responsible for the following: • Setting up food preparation station with all needed ingredients and cooking equipment.• Prepares ingredients and garnishes (washing, chopping and peeling vegetables, herbs and fruits)• Ensure proper presentation by plating and garnishing according to recipe guides.• Check quality of all raw and prepared ingredients prior to and at the end of each meal period.• Monitor inventory pars and assist with compiling product orders• Assure that opening/closing checklist is completed and that the restaurant is prepared for opening/closing. • Maintains kitchen equipment and alert management to any concerns or repairs required. • Resolves routine problems encountered in performance of work assignments.• Leads all dish and ware washing as required.• Performs other related duties as assigned. Essential Duties and ResponsibilitiesThe following are specific responsibilities and contributions critical to the successful performance of the position: • Thorough knowledge of product recipes and proper service procedures. • Responsible for all products stocked and requisitioned to the kitchen.• Responsible for kitchen set-up at the beginning of each shift, closing and restocking at the end of the shift.• Responsible for cleanliness of the kitchen and reporting all maintenance needs to the manager. • Monitor and adhere to the rules and regulations established for safe food handling by the Tennessee Department of Health• Thorough knowledge of and correct application of all hotel policies, procedures, and practices. • Responsible for maintaining hotel standards of excellence relating to attitude, customer service, employee relations, and job performance. • Attendance and involvement at all scheduled meetings and training sessions. Specific Job Knowledge, Skills & Ability• Possesses basic knife skills and experienced in using cutting tools, cookware and bakeware• Knowledge of various cooking procedures and methods, (grilling, baking, boiling, frying and re-heating)• Knowledge of proper food handling requirements • Have a working knowledge of and the ability to follow all sanitation procedures.• Ability to follow recipes and deliver consistent execution of each dish as illustrated.• Ability to work in a team environment.• Ability to read, write and speak the English language fluently in order to interact with customers, the public and team members.• Strong interpersonal and verbal communication skills • Ability to work under pressure and deal with stressful situations during busy periods.• Knowledge of daily maintenance and cleaning of venue

QUALIFICATION STANDARDS
Education: High School Diploma or GED equivalent preferred Experience: Minimum of two years of high-volume line cook or catering experience preferred.Age Must be at least 18 years of age.Licenses or Certificates: Valid ABC permitFood Handlers CardLEAD CardCPR certification and/or First Aid training preferred.

Physical Requirements: Must be able to bend, stoop, climb stairs, twist, kneel, lift, push, and pull items weighing 55lbs. Must be able to stand and continuously move throughout the workday. Must be willing to work outdoors and be comfortable in varying weather.