Line Cook

ADP, Inc.; Mason City (IA); On-site; USD 21,000 - 23,000; Full time

Job summary

ADP, Inc. is seeking a Line Cook to support a fast-paced hotel kitchen in Mason City, IA. The role focuses on preparing ingredients, cooking a range of dishes, and maintaining station cleanliness and safety.

Candidates must hold Food Handlers and Safe Serving certificates and be able to operate standard kitchen equipment. The position requires strong teamwork, reliability, and the ability to manage multiple tasks efficiently.

Qualifications

• Food Handlers Certificate is required.
• Safe Serving Certificate is required.
• Must be able to operate commercial kitchen equipment as described.

Responsibilities

• Food Preparation: prepare ingredients following recipes and guidelines.
• Cooking: prepare a variety of dishes ensuring proper portion and presentation.
• Station Management: manage a specific station during service.
• Quality Control: monitor ingredient quality and dish presentation.
• Timing: coordinate orders to ensure timely service.
• Cleanliness: keep a clean, organized workspace per safety guidelines.
• Inventory Control: track ingredients and assist in stocking deliveries.
• Collaboration: work with team to ensure smooth service.
• Adaptability: perform well under fast-paced, high-pressure conditions.
• Compliance: adhere to safety and sanitation policies.

Skills

Teamwork

Communication

Adaptability

Stamina

Education

Food Handlers Certificate

Safe Serving Certificate

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Line Cook

Manual Labor Mason City, IA, US

2 days ago Requisition ID: 1435

Salary Range: $15.00 To $17.00 Hourly

ACCOUNTABILITY

As a Line Cook, you will be responsible for preparing and cooking a wide range of dishes, from appetizers to entrees. You will work in a fast-paced kitchen environment, ensuring that all dishes are prepared to the highest quality and presentation standards.

REPORTS TO AND IS SERVED BY: Head Chef & Restaurant Manager

FLSA Designation: Non-Exempt

WHAT TO EXPECT

Food Preparation: Prepare ingredients for cooking, including chopping, slicing, and marinating, following recipes and kitchen guidelines.

Cooking: Cook and prepare a variety of dishes, such as appetizers, entrees, and desserts, ensuring proper portion control and presentation.

Station Management: Manage a specific station (e.g., grill, sauté, or pantry) during service, including cooking, plating, and maintaining cleanliness.

Quality Control: Monitor the quality of ingredients and finished dishes, ensuring they meet the restaurant's standards for taste, presentation, and safety.

Timing: Coordinate the timing of multiple orders to ensure all dishes are served simultaneously, maintaining an efficient and smooth kitchen operation.

Cleanliness: Maintain a clean and organized workspace, including following food safety and sanitation guidelines.

Inventory Control: Keep track of ingredient levels, notify the kitchen manager of any low inventory, and assist in receiving and storing deliveries.

Collaboration: Work closely with other kitchen staff to ensure a cohesive and successful kitchen team.

Adaptability: Be prepared to work in a fast-paced and high-pressure kitchen environment, while maintaining composure and efficiency.

Compliance: Adhere to all safety and sanitation guidelines, as well as restaurant policies. Other duties as assigned and supporting other departments when required.

Attend and participate in all property or department meetings as requested. Obtain any required certifications necessary.

HELD ACCOUNTABLE TO

Build Brand standards, maintain food safety policies and procedures, guest satisfaction, maintain a clean and welcoming environment, and support operations.

SOFT SKILLS

CHARACTERISTICS:Agreeable, patient, stable, self-confident, analytical, drives change, methodical.

MINDSET: Entrepreneurial and infinite mindset, which prioritizes both personal and professional growth.

HARD SKILLS

EDUCATION AND EXPERIENCE:

Food Handlers Certificate is required. Safe Serving Certificate is required.

Must be able to operate commercial dish machine, vacuum, carpet cleaner, and similar commercial equipment used to maintain the hotel.

Be familiar with or capable of learning the computer systems and electronic machines used to carry out the tasks of this position.

PHYSICAL DEMANDS: lift, carry, push, and pull up to 50+ lbs. Standing for extended periods and performing repetitive motions.

TRAVEL:N/A

POSITION: On-site work at the hotel property.