Grill Line Cook - Guest-Driven, High-Volume Prep

smcinternalcareers; Macungie (Lehigh County); On-site; USD 34,000 - 52,000; Full time

Job summary

Bear Creek is seeking a Grille Line Cook focused on guest experience and teamwork to maintain high dining standards. You will work with the back-of-house team to execute established menu items, ensure food quality, and support service during peak periods.

The ideal candidate has 2-3 years of high-volume restaurant experience, strong organization, and adherence to sanitation regulations. The role requires standing for long periods and lifting up to 30 pounds, with availability on weekends and

Qualifications

• Must be at least 18 years of age.
• 2-3 years experience in high volume, professional restaurant preferred.
• Reliable transportation.
• Excellent kitchen administration knowledge and ability to work as part of a team.
• Strong organization and active listening skills.
• Ability to work on your feet for most of the day and lift 30 pounds at a time.
• Availability during peak operating times, i.e.: weekends, holidays and special events.

Responsibilities

• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Head Cook/Sous Chef to review assignments and daily tasks.
• Complete opening duties: set up workstation and inspect tools/equipment.
• Inform Head Cook of supplies that need replenishment.
• Transport and stock supplies in designated areas.
• Start prep work for the day’s menu.
• Organize prep items for service to ensure readiness.
• Communicate shortages or issues to Sous Chef for smooth service.
• Inform F&B staff of 86’d items and specials throughout service.
• Close duties: store and label items, clean prep areas, and secure equipment.

Skills

Kitchen experience

Team player

Attention to detail

Communication

Stamina

Food safety

Job description

Bear Creek is seeking a Grille Line Cook focused on guest experience and teamwork to maintain high dining standards. You will work with the back-of-house team to execute established menu items, ensure food quality, and support service during peak periods.

The ideal candidate has 2-3 years of high-volume restaurant experience, strong organization, and adherence to sanitation regulations. The role requires standing for long periods and lifting up to 30 pounds, with availability on weekends and