Description:
Principal Purpose of Job: The Line Cook is responsible for the preparation, inventory and maintenance of assigned stations.
Essential Duties and Responsibilities:
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Responsible for knowledge of menu, use of approved recipes to prepare menu items and proper plate presentation.
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Preparation and organization of assigned stations. This entails set up and thorough cleaning at end of shift.
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Knowledge of proper storage and handling of food. Knowledge of health codes.
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Proper dating and labeling of food.
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Establishing and maintaining pas levels and prep list.
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Must be able to multi-task and plan effectively.
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Support and contribute to the mission and overall success of the resort by accomplishing performance objectives focused on preparation of food.
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Line Cooks will complete open and closing side work.
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Ensure Ranch Mission is executed.
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Follow safety precautions and procedures
Other Duties:
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as assigned by Executive Chef or Sous Chef
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Knowledge of Events and Ranch Wide areas of the property.
Requirements:
Personal Attributes: High level of communication skills; able to follow direction and work under minimal supervision at times. Must be a team player and cooperate effectively with other staff members.
Physical Demands: Lifting up to 75 pounds, general cleaning, set up, walking a lot etc.
Education/Experience: High School diploma or equivalent required. Minimum one year prior experience in a professional restaurant kitchen environment required. Culinary degree preferred.
Special Skills/Equipment: Uniform/Nametag at all times
