Line Cook

JacksonCountyNCChamber; Cashiers (NC); Presencial; USD 28.000 - 41.000; Jornada completa

Descripción de la vacante

Jackson County NC Chamber is seeking a line cook to handle all aspects of food preparation and execution to exact specifications, including final presentation for service. You will apply culinary techniques and knife skills and work with kitchen equipment.

Responsibilities include assisting sous chefs with basic prep, meat fabrication, sauces, stock, and finishing dishes, coordinating production, and maintaining a clean, sanitary workstation.

Formación

• Basic knife skills and food handling knowledge.
• Experience cooking in a high-level kitchen.
• High School Diploma or equivalent.
• Ability to read and understand recipes and follow directions.

Responsabilidades

• Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques
• Cleaning work area and kitchen during and at the end of shift
• A central role in the production of finished dishes during service periods
• Assisting with receiving deliveries to the kitchen
• Able to take direction, and follow recipes
• Work in a supervised environment
• Works at a steady pace, with a service orientation and the ability to quicken the pace as required
• Able to coordinate production over multiple days and plan for a smooth transition when other team members take over the station
• Able to plan out the workday and accomplish multiple tasks
• Knows essential food product identification
• Able to maintain an organized and sanitary workstation
• Knows how to work in a team environment
• Tasting food for quality assurance

Conocimientos

Knife skills

Kitchen operations

Food preparation

Team communication

Reading recipes

Math basics

Decision making

Educación

High School Diploma or equivalent

Descripción del empleo

Line cooks will be responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest, including a final presentation for delivery to guests. They will be expected to apply culinary techniques, including necessary knife skills skillfully, and demonstrate a working knowledge of all kitchen equipment.
Pay Range: $20.00–$30.00 per hour. Starting compensation will be determined based on experience, skills, and other job-related factors.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques
• Cleaning work area and kitchen during and at the end of shift
• A central role in the production of finished dishes during service periods
• Assisting with receiving deliveries to the kitchen
• Able to take direction, and follow recipes
• Work in a supervised environment
• Works at a steady pace, with a service orientation and the ability to quicken the pace as required
• Able to coordinate production over multiple days and plan for a smooth transition when other team members take over the station
• Able to plan out the workday and accomplish multiple tasks
• Knows essential food product identification
• Able to maintain an organized and sanitary workstation
• Knows how to work in a team environment
• Tasting food for quality assurance

Must comply with all company policies and procedures.
Regular and consistent attendance is required to perform the essential functions of this position.
Must be able to work well with other Team Members, Managers, and interact with our guests.

Supervisory Responsibilities

• None

EDUCATION And EXPERIENCE

• Basic understanding of proper food handling procedures (blanching, sautéing, standard breading)
• Basic knife skills
• Basic kitchen operations experience
• Experience cooking in a high-level kitchen
• High School Diploma or equivalent required.

Language Skills

• Must be able to read and understand recipes
• Must be able to communicate with other cooks to ensure timely delivery of dishes to guests
• Must be able to communicate effectively with guests, managers, and team members

Mathematical Skills

• Basic knowledge and understanding of math

REASONING ABILITY

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

• Must be able to lift up to 50 lbs.
• Must be able to stand for long periods
• Must be able to operate a company vehicle or golf cart safely
• Must be able to work outdoors in all weather conditions

WORK ENVIRONMENT

• Professional kitchen
• May occasionally be asked to go outside in all weather conditions