EDR Line Cook

Wind Creek Hospitality; Wetumpka (AL); On-site; USD 17,000 - 22,000; Full time

Job summary

Wind Creek Hospitality is seeking a Line Cook to prepare menu items at grill, broiler, sauté, and garde manger stations. You will set up line stations, assemble dishes to spec, and maintain clean, organized work areas and proper refrigeration handling.

You should have at least two years of high-volume cooking experience, be able to work independently or as part of a team, and complete Serve Safe Sanitation training. The role requires US work eligibility and a willingness to work varied shifts.

Qualifications

• Two (2) years high-volume cooking experience - required.
• Must be able to respond to visual and audible cues.
• Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment.
• Demonstrated ability to interpret and communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats.
• Ability to read and comprehend simple instructions, short correspondence, and prep list in English.
• Must successfully pass job interview, including a guest service audition.
• While performing the duties of this position, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell; occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl; occasionally lift and/or move up to 50 pounds.
• Must have Serve Safe Sanitation training.
• Willing to travel and participate in training as recommended or required.
• Must have Tribal Gaming License (or the ability to obtain and maintain a license).
• Must be willing to work in a smoke/secondary smoke environment.

Responsibilities

• Slices, dices and chops fruits, vegetables, cheeses, cooked meats, poultry and seafood.
• Prepares dressings, sauces, marinations, canapés, hors d’oeuvres and buffet items.
• Uses slicing machine, mixer and food processor when preparing foods according to standard recipes and specifications.
• Handles meat, seafood, poultry and produce according to proper food-handling procedures.
• Reads and follows recipes/specifications; Properly rotates all products.
• Adheres to all sanitation standards in kitchen.
• Uses grill, broiler, convection oven, alto-sham oven, steamer, tilting kettle and steam jacket kettle to prepare foods according to standard recipes and specifications.
• Tests cooked foods by tasting and smelling them.
• Ensures all station product is fresh and conforms to product specifications.
• Memorizes and executes recipes/specifications.
• Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Reads and retains all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments and scheduled entertainment from disseminated pre-shift information.
• Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Assumes special projects as needed at the direction of the immediate supervisor
• Other duties & responsibilities as assigned

Skills

High volume cooking

English communication

Teamwork

Serve Safe Sanitation

Ability to lift 50 pounds

Education

High school diploma or GED

Tools

Slicing machine

Mixer

Food processor

Grill equipment

Job description

Job Overview: The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintain an organized work area, and maintains order in all refrigeration and storage areas.

Description Job Overview: The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintain an organized work area, and maintains order in all refrigeration and storage areas. Purpose: Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance. Value System: Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best.We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer.The resulting creation of wealth will grow opportunities for all. Duties and Responsibilities:

• Slices, dices and chops fruits, vegetables, cheeses, cooked meats, poultry and seafood
• Prepares dressings, sauces, marinations, canapés, hors d’oeuvres and buffet items
• Uses slicing machine, mixer and food processor when preparing foods according to standard recipes and specifications
• Handles meat, seafood, poultry and produce according to proper food-handling procedures
• Reads and follows recipes/specifications; Properly rotates all products
• Adheres to all sanitation standards in kitchen
• Uses grill, broiler, convection oven, alto-sham oven, steamer, tilting kettle and steam jacket kettle to prepare foods according to standard recipes and specifications
• Tests cooked foods by tasting and smelling them
• Ensures all station product is fresh and conforms to product specifications
• Memorizes and executes recipes/specifications
• Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly
• Reads and retains all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments and scheduled entertainment from disseminated pre‑shift information
• Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality
• Assumes special projects as needed at the direction of the immediate supervisor
• Other duties & responsibilities as assigned

Job Requirements: (please ensure you meet the listed requirements prior to applying)

• High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment
• Must be nineteen (19) years of age or older
• Two (2) years high volume cooking experience- required
• Must be able to respond to visual and audible cues
• Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
• Demonstrated ability to interpret and communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats
• Ability to read and comprehend simple instructions, short correspondence, and prep list in English
• Ability to calculate figures and amounts such as measurements, proportions, and volumes
• Ability to follow direction and recipes
• Must successfully pass job interview, including a guest service audition
• While performing the duties of this position, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell; occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl; occasionally lift and/or move up to 50 pounds. The employee is occasionally exposed to hot, wet and/or humid (indoor) conditions and hot liquids and surfaces. The noise level in the work environment is usually moderate
• Must be able to work independently and as part of a team
• Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
• Ability to adequately and successfully perform all aspects of this position
• Must possess a high level of maturity, dependability, and punctuality
• Must successfully complete Serve Safe Sanitation training
• Willing to travel and participate in training as recommended or required
• Must have a Tribal Gaming License (or the ability to obtain and maintain a license) as a requirement for this position
• Must have willingness and ability to work in a smoke/secondary smoke environment

NATIVE AMERICAN INDIAN PREFERENCE IN HIRING POLICY SHALL BE ADHERED TO AT ALL TIMES Complaints about the recruitment or selection process for employment should be directed in writing to office of the President and CEO of Wind Creek Hospitality.