Line Cook

Hay Creek Hotels; Middlefield (CT); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking dedicated Line Cooks to join their culinary team. In this dynamic role, you will assist the Executive Chef in preparing delightful dishes for various food outlets, ensuring adherence to safety and sanitation standards. This position offers a unique opportunity to work in a fast-paced environment where teamwork and dependability are paramount. If you have a passion for cooking and thrive in a collaborative kitchen setting, this role is perfect for you. Join a company that values quality and commitment to excellence in food service.

Qualifications

• 1-2 years of cooking experience required.
• Understanding of safety and sanitation procedures is essential.

Responsibilities

• Prepare food items for all outlets while following standard recipes.
• Maintain cleanliness and sanitation of food preparation areas.
• Assist with inventory management and food distribution.

Skills

Cooking Experience

Teamwork

Food Safety Knowledge

Dependability

Ability to Work in Fast-Paced Environment

Education

High School Diploma or Equivalent

Job description

Position Summary:

The Line Cooks will assist the Executive Chef preparing food for all food outlets on the property. Line Cooks will also perform other related tasks to food preparation and kitchen sanitation/cleanliness as directed by the Executive Chef. This position requires adhering to all procedural guidelines established by the Food Service and Safety Department.

Pay Range: $18 - $22 per hour

Qualifications, Knowledge and Skill Requirements:

• 1‐2 years of cooking experience
• Minimum education: High School (or equivalent) Diploma
• Experience in managing and upholding a safe working condition
• Understanding the knowledge of safety, sanitation and food handling procedures
• Must be dependable
• Must be able to work well in a fast-paced environment
• Must be able to work in a team environment
• Must be able to take direction

Position Responsibilities:

• Assumes 100% responsibility for quality of products served
• Assists Chef/Kitchen Manager with set‐up and preparation of food items for all food outlets on the property
• Carefully follows standard recipes while preparing all assigned items
• Assists the Chef/Kitchen Manager with conducting a monthly food/supplies inventory
• Understands how to properly use and maintain the equipment
• Performs necessary clean‐up and sanitation maintenance activities for all food preparation and storage facilities as directed by the Chef/Kitchen Manager

• Helps distribute food and supplies throughout the food outlets
• Cleans food production, holding and serving equipment when needed
• Assists with product receiving and/or storage of products
• Full compliance with the Department of Health regulations
• Perform other duties as assigned by supervisor or manager

Working Conditions:

• Physical activity including long periods (6‐8 hours) of standing, walking, bending, and, scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas

• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
• Noise level is moderate to loud
• Work extended hours during golf and holiday season
• Work weekends and holidays

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.