Line Cook

Granlibakken Management Company, Ltd; California; On-site; USD 32,000 - 36,000; Full time

Benefits offered by this job

Health, Dental & Life Insurance

Bonus Program

Paid Vacation

Profit Sharing Plan

Pool, Gym & Recreation Use

Employee Lodging Rates and Friends and

Family Rates

Employee Shift Meals and Food Discount

Job summary

Granlibakken Tahoe's Cedar House Pub seeks a line cook to join a high-volume culinary team. You will execute a gastro-pub menu that blends classic comfort with gourmet twists, in a historic lodge environment, for indoor fireside dining and outdoor deck service.

The ideal candidate has at least one year cooking experience, strong communication, and teamwork in fast-paced settings. Responsibilities include following recipes, maintaining sanitation, coordinating with the Head Chef, and supporting

Qualifications

• High school diploma or equivalent preferred.
• Minimum of one year cooking experience preferred.
• Strong communication and teamwork required.

Responsibilities

• Cook under direction of Head Chef and Food and Beverage Director.
• Prepare food using established recipes and procedures.
• Determine food and supply needs using production systems.
• Learn menus and execute flawlessly.
• Maintain sanitation and personal hygiene standards.
• Manage labor costs seasonally for food services.
• Prepare all foods following standard recipes and diet orders.
• Coordinate food production with serving hours to maintain quality.
• Keep work area clean and equipment in good condition.
• Collaborate with servers to ensure guest satisfaction.

Skills

Strong communication

Team oriented

Multitasking

Education

High school diploma or equivalent

Job description

POSITION SUMMARY:

The line cook at Cedar House Pub within Granlibakken Tahoe is a vital member of a high-volume culinary team, responsible for executing a specialized gastro-pub menu that balances classic comfort food with gourmet twists. Working in a historic, lodge-style environment, cooks must maintain high standards of quality and presentation for both indoor fireside dining and outdoor deck service.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The following duties are representative but not all-inclusive:

• Must be able to cook under direction of Head Chef and Food and Beverage Director
• Prepare food served using established production procedures and recipes
• Determine the amount, type of food and supplies required using production systems and tools in place
• Learn menus, recipes, preparation, and presentation and execute flawlessly at all times
• Comply with established sanitation standards, personal hygiene, and health standards
• Managing labor costs seasonally for food services
• Correctly prepare all food served following standard recipes and special diet orders
• Plan food production to coordinate with meal serving hours and anticipated business so that excellence, quality, temperature, and appearance of food is maintained
• Keep work area neat and clean at all times; clean and maintain equipment used in food preparation
• Work with servers to ensure guest satisfaction and resolve complaints about food service as needed and with urgency
• Ensure quality food at all times and take pride in the product you produce
• Control waste and timing
• Make sanitation a priority and keep areas clean
• All kitchen staff are expected to work in all food areas if needed, there is no such thing as that is not my job, able to work with a team
• Communicate with the Head Chef to determine any additional tasks needed during the shift
• Prep all food for next shift and for the following day
• Help put away deliveries, straighten up walk-ins, complete any cleaning tasks from Head Chef
• Perform other duties as assigned

QUALIFICATIONS:

Education: High school diploma or equivalent preferred

Experience: Minimum of one (1) year cooking experience preferred.

Skills and Competencies:

• Strong communication skills
• Team oriented with positive attitude
• Ability to manage multiple priorities in a fast-paced environment

PHYSICAL REQUIREMENTS:

• Ability to stand for extended periods of time
• Ability to lift and/or move up to 50 pounds

WORK ENVIRONMENT:

• Work is performed in both indoor and outdoor settings as required
• Exposure to varying weather conditions, including cold, snow, and ice during winter months
• Fast-paced hospitality environment with frequent guest interaction

WORK SCHEDULE AND HOURS:

• Ability to work flexible hours
• Schedule may include mornings, evenings, weekends, and holidays
• Overtime may be required based on business needs
• Work schedules are subject to change based on operational demands

COMPENSATION:

Pay range for this position: $23.00 – 26.00 per hour, depending on experience and qualifications.

CERTIFICATIONS:

• CPR/First Responder Certification
• Completion of required workplace training, including Sexual Harassment Prevention
• Food Handler's card required

BENEFITS:

• Insurance - Health, Dental & Life
• Bonus Program
• Paid Vacation
• Profit Sharing Plan
• Pool, Gym & Recreation Use
• Employee Meeting Space Rental Discounts
• Employee Lodging Rates and Friends and Family Rates
• Employee Shift Meals and Food Discounts
• Shared Gold Pass for California Ski Resorts

ABOUT US:

Whether you are a long term Lake Tahoe resident or relocate here as a skier, nature lover, adventure seeker, or to be apart of the community, Granlibakken is about connecting with what moves you.

Today, these 74 wooded acres are family owned and just as picturesque as they were 100 years ago. We still see shy bears and other wildlife on occasion. And we still regularly hear the call of the wild.