Cook - Line II - Culinary Cafe

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

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Paid time off

401(k) with company match

Flexible spending accounts

Health savings accounts

Long-term disability

Short-term disability

Job summary

Reynolds Lake Oconee is seeking a dedicated line cook to support Snack Bars, Buffets and Ala Carte services. You will prepare all food items in a timely manner, follow recipes, and maintain proper presentation and safety standards.

The role requires at least two years of experience, ability to read and execute orders, ServSafe certification, and a team-oriented mindset. This full-time position includes health benefits, vacation, a 401(k) match and other employee perks.

Qualifications

• This role requires a minimum of two years of experience in food preparation and execution in a similar capacity.
• Ability to read and execute orders and recipes as written in a desired time table established by the Chef.
• Receptive to additional on-the-job training.
• Positive attitude and ability to work as a team member through change.
• Must be able to obtain a ServSafe Certificate.
• Must be able to stand, walk, and lift often.

Responsibilities

• Prepares all food items for Snack Bars, Buffets and Ala Carte Services in a timely manner as requested by the Chef.
• Maintains knowledge of preparation techniques, portion sizes, plate presentations and storage requirements.
• Fills orders promptly following guidelines set by the Chef.
• Operates and maintains kitchen equipment and reports malfunctions.
• Adheres to food handling safety specifications and inventory rotation.
• Participates in banquet operations as needed.

Skills

Food preparation

Team player

Read recipes

ServSafe Certification

Job description

This position pays $16/hr + depending on experience.

Responsibilities:

• Prepares all food items for Snack Bars, Buffets and Ala Carte Services in the timeliness requested and required by the Chef de Cuisine and Sous Chef.
• Has working knowledge of all preparation techniques, portion amounts, plate presentations and storage requirements.
• Fills food orders promptly, following guidelines set by Chef de Cuisine and Sous Chef
• Have a working knowledge of all equipment needed to fulfill required job duties. Cleans and maintains equipment, reporting any malfunctions to the Chef de Cuisine and Sous Chef
• Is knowledgeable and adheres to accepted food handling safety specifications, practices proper storage and rotation of inventory.
• Adhere to the Restaurant Employee Health Policy
• Assists in banquet operations as required

Qualifications:

• Desire a minimum of two years of experience in food preparation and execution in a similar capacity
• Able to read and execute orders and recipes as written in a desired time table established by the Chef
• Receptive to additional training on the job
• Positive attitude and ability to work as a team member. Has the ability to work with others and remain positive and ambitious through change
• Ability to obtain ServSafe Certificate
• Must have the ability to stand, walk, and lift often

Schedule:

• Food & Beverage operates 6-7 days per week. All Food & Beverage employees must be available to work overtime hours if needed.
• 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

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.