Cook - Line II - Culinary Cafe

Reynolds Lake Oconee; Greensboro (NC); On-site; USD 1,929,000 - 2,480,000; 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 Account

Health Savings Account

Long-Term Disability

Short-Term Disability

Job summary

Reynolds Lake Oconee is seeking a Line Cook to join our culinary team in Greensboro, NC. The role involves preparing all food items for Snack Bars, Buffets, and À la Carte services under the direction of the Chef de Cuisine and Sous Chef.

Ideal candidates will have at least two years of relevant experience, be able to read and execute recipes, and commit to ongoing training. Must obtain ServSafe certification and be able to stand, walk, and lift as required.

Qualifications

• Minimum two years of experience in food preparation and execution in a similar capacity.
• Able to read and execute orders/recipes as written in a timely manner.
• Willingness to undergo on-the-job training.
• Positive attitude and ability to work as a team; adaptable through change.
• Must obtain ServSafe certification.
• Physical ability to stand, walk, and lift often.

Responsibilities

• Prepare all food items for Snack Bars, Buffets and Ala Carte Services as directed by the Chef de Cuisine and Sous Chef.
• Maintain knowledge of preparation techniques, portions, plating, and storage requirements.
• Fill food orders promptly following established guidelines.
• Operate and maintain equipment; report malfunctions to supervisors.
• Adhere to food handling safety standards and inventory rotation.
• Comply with Restaurant Employee Health Policy.
• Assist in banquet operations as required.

Skills

Food preparation

Read recipes

Teamwork

ServSafe certification

Stand and lift

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.