Cook - Line I

Reynolds Lake Oconee; Greensboro (AL); On-site; USD 18,000 - 26,000; Full time

Benefits offered by this job

Medical, dental, vision and life 보험

Job summary

Reynolds Lake Oconee is seeking an experienced line cook for a high-quality dining program. This hourly position requires attention to detail in food preparation, presentation, and banquets.

Candidates should be skilled in reading orders and executing recipes to meet management timelines. You will work closely with the culinary team, potentially leading a shift, while adhering to health and safety standards.

Qualifications

• Minimum two years experience in preparing fine foods with 'Cook to Order' experience.
• Able to read and execute orders and recipes as written in a desired timetable set forth by the management team
• Demonstrated ability to lead and direct others while maintaining the standards set forth by the Chefs.
• CPR certification required or willing to obtain.

Responsibilities

• Directs and assists in setting up hot and cold line per menu period and banquets.
• Understands and assists in adherence to all preparation techniques, portion and plate presentation for menu items.
• Reads food orders and directs and participates in cooking according to guidelines set by the Chef de Cuisines and Sous Chef.
• Directs and assists in breaking down hot line, proper storage and rotation using Day Dot system.
• Inspects hot/cold lines at end of shift; reports equipment malfunctions to Chef de Cuisines and Sous Chefs.
• Adheres to the Restaurant Employee Health Policy.
• Directs and assists in following daily and weekly cleaning schedules.
• Participates with Chefs in ensuring food handling safety specifications are maintained.
• Assists in organization, preparation and execution of all banquets.

Skills

Cook to Order

ServSafe Certificate

Stand/Walk/Lift

CPR Certification

Job description

This is an hourly paid position at $16.00/hour + Depending On Experience.

Responsibilities:

• Directs and assists in setting up hot and cold line per menu period and banquets.
• Understands and assists in the adherence to all preparation techniques, portion and plate presentation for menu items. Maintains consistencies with the above.
• Read food orders as they come in and directs as well as participates in the cooking of the food according to the guidelines set by the Chef de Cuisines and Sous Chef.
• Directs and assists in breaking down hot line, putting foods away according to proper storage and rotation procedures using the "Day Dot" system. Maintains integrity of Refrigerators and Storage areas.
• Inspects hot/cold lines at end of the shift, insuring that food is stored properly, equipment is cleaned and shut off. Reports any equipment malfunctions to the Chef de Cuisines and Sous Chefs.
• Adhere to the Restaurant Employee Health Policy
• Directs and assists in following daily and weekly cleaning schedules.
• Actively participates with Chef de Cuisines and Sous Chef in assuring that adherence to accepted food handling safety specifications is maintained with consistency.
• Actively assists in organization, preparation and execution of all banquets.

Qualifications:

• Minimum two years experience in preparing fine foods with "Cook to Order" experience.
• Able to read and execute orders and recipes as written in a desired time table set forth by the management team
• Demonstrated ability to lead and direct others while maintaining the standards set fourth by the Chefs.
• Ability to obtain ServSafe Certificate
• Must have the ability to stand, walk, and lift often
• CPR Required or willing to obtain

Schedule:

• Food & Beverage operates 6-7 days per week. As needed, Food & Beverage employees must be available for overtime hours.

Benefits:

• Medical, dental, vision and life insurance
• Paid time off: vacation, sick, personal days, and 10 holidays
• 401(k) with company match
• Flexible spending and health savings accounts
• LTD and STD
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges