Line Cook

SRR Partners LLC; Moab (UT); Vor Ort; USD 19.000 - 28.000; Vollzeit

Zusammenfassung

Sorrel River Ranch invites applications for a Line Cook to join our team at the ranch venue. You will prepare dishes according to recipes, maintain food quality, portion control, and plate with care for guests following the guidance of our Executive Sous Chef.

Requirements include a culinary degree and/or two years of culinary experience, knowledge of various cuisines, and flexibility to work days, nights, weekends, and holidays.

Qualifikationen

• A culinary degree from an accredited school or two years of culinary experience.
• Working knowledge of various cuisines and basic cooking methods.
• Flexibility to work days, nights, weekends, and holidays.

Aufgaben

• Prepare menu items to recipe, portion, and production standards.
• Prep food ahead of time based on estimated needs.
• Label and date all food containers, rotate stock, keep perishables at proper temperatures.
• Check pars for each shift and plan prep, freezer pulls, and line setup.
• Report out-of-stock items and shortages, and help keep the buffet stocked.
• Store unused food properly at the end of the shift, with perishables covered and dated.
• Help control food cost, waste, and usage by following company standards.
• Operate, maintain, and clean kitchen equipment.
• Follow attendance rules and be reliable for scheduled shifts.
• Perform other duties as assigned.

Kenntnisse

Culinary skills

Cooking techniques

Menu execution

Ausbildung

Culinary degree

Jobbeschreibung

About the Sorrel River Ranch Experience

Sorrel River Ranch welcomes guests and team members into an authentic, progressive community built around living life to its fullest. We offer a one-of-a-kind ranch resort experience: locally grown food, unforgettable outdoor adventures, genuine relaxation that restores the mind and body, meaningful time with loved ones, and experiential education that deepens our appreciation of the world we share.

Position Overview

As a Line Cook, you will prepare dishes using a range of cooking methods, control portions, and plate and garnish with care, all according to the standards set by our Executive Sous Chef. You will help us deliver consistent quality, taste, and presentation to every guest.

What You’ll Do

• Prepare menu items to recipe, portion, and production standards, based on server tickets.
• Prep food ahead of time without over-preparing, based on estimated needs.
• Label and date all food containers, rotate stock, and keep perishables at proper temperatures.
• Check pars for each shift and plan prep, freezer pulls, and line setup.
• Report out-of-stock items and shortages, and help keep the buffet stocked.
• Store unused food properly at the end of the shift, with perishables covered and dated.
• Help control food cost, waste, and usage by following company standards.
• Operate, maintain, and clean kitchen equipment, including the fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Follow attendance rules and be reliable for scheduled shifts.
• Perform other duties as assigned.

What You Bring

• A culinary degree from an accredited school and/or two years of experience in the culinary field.
• Working knowledge of various cuisines and basic cooking methods.
• Flexibility to work days, nights, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for [6 to 8] hours per shift.
• Ability to lift and carry up to [50] pounds.
• Ability to bend, reach, stoop, and twist repeatedly.
• Ability to work in hot, fast-paced kitchen conditions near open flames and hot surfaces.
• Ability to use knives and kitchen equipment safely.