Line Cook

WindRiver Living; Tennessee; Sur place; USD 17 000 - 28 000; Plein temps

Résumé du poste

WindRiver Living in Kentucky seeks a Line Cook to deliver high-quality meals to our members and guests. You will prepare and cook meals to WindRiver standards, maintain clean and safe kitchen operations, and manage prep and inventory with effective communication to the team.

You will follow all food safety regulations, participate in trainings, and contribute to a respectful, professional kitchen environment. Weekend/evening shifts may be required.

Qualifications

• 1-year experience in the food service industry as a cook preferred.
• Culinary program certification preferred
• Serve Safe Certification preferred; or equivalent training within 30 days of employment
• High School Diploma preferred

Responsabilités

• Prepare, cook, portion, and present food according to WindRiver guidelines and safety standards.
• Evaluate food quality and consistency through tasting and visual checks.
• Maintain prep levels and inventory; communicate with team about tickets and delays.
• Set up, clean, and maintain sanitary work areas and equipment, and follow safety protocols.
• Follow allergen-handling procedures and prevent cross-contamination between raw and ready-to-eat foods.
• Attend required trainings and safety meetings; perform opening/closing duties as needed.

Connaissances

Food safety knowledge

Communication

Team player

Flexibility

Food preparation

Attention to detail

Formation

Culinary program certification

Serve Safe Certification

High School Diploma

Description du poste

Description

Summary: The Line Cook provides high quality food and an unparalleled experience to our members and guests. You will be responsible for preparing and cooking food to WindRiver standards while maintaining clean, safe, and efficient kitchen operations, following all food safety and sanitation regulations, managing prep and inventory levels, communicating effectively with the team, and upholding professionalism to ensure a high-quality guest experience.

Responsibilities

1. Food Preparation & Culinary Execution

• Prepare, cook, portion, and present food according to WindRiver guidelines, recipes, and food safety standards.
• Evaluate food quality, doneness, and consistency through tasting and visual checks.
• Cut, trim, bone, and carve meats and poultry as required.
• Maintain accurate prep levels and replenish items throughout service.
• Follow allergen-handling procedures and prevent cross-contamination between raw and ready-to-eat foods.
• Communicate clearly with team members regarding ticket times, special orders, and delays.
• Provide constructive feedback on menu selections when requested.

2. Kitchen Operations, Sanitation & Inventory

• Set up, maintain, clean, and break down workstations according to daily checklists.
• Maintain clean, sanitary work areas, utensils, equipment, and storage areas at all times.
• Operate and maintain all kitchen equipment safely and correctly.
• Use, store, and handle cleaning chemicals in compliance with MSDS regulations.
• Store food at proper temperatures and durations; monitor and record cooler and freezer temperatures daily.
• Receive, label, date, rotate, and properly store all deliveries and inventory.
• Conduct inventory counts, communicate low-stock items, and practice waste control to reduce shrink.
• Follow all daily, weekly, and monthly operational routines.
• Complete all opening and closing duties; ensure utilities and equipment are turned off and report discrepancies.

3. Professionalism, Safety & Compliance

• Maintain professional appearance, hygiene, conduct, and uniform standards.
• Report injuries, safety concerns, and equipment malfunctions immediately.
• Attend required meetings, trainings, and safety sessions.
• Comply with all local, state, and company food-handling regulations, including ServSafe and health department standards.
• Participate in ongoing training to improve skills, safety awareness, and equipment knowledge.
• Perform additional duties as assigned to support a quality guest experience.
• Attend all educational, safety, etc. and staff meetings.

Requirements

Qualifications

• 1-year experience in the food service industry as a cook preferred
• Culinary program certification preferred
• Serve Safe Certification preferred; or equivalent training within 30 days of employment
• High School Diploma preferred

Knowledge/Skills/Abilities

• Knowledge of food product, identification, and acceptable level of food quality
• Must know methods of food preparation, cooking times and temperatures, and portion sizes to ensure food is prepared in prescribed manner
• Must be able to understand safety rules, alcohol regulations, operating and maintenance instructions and procedures
• Must be willing to work weekend, holiday, and evening shifts
• Understanding of restaurant etiquette
• Familiarity with health and safety regulations
• Excellent track record of communication skills
• Flexible and adaptable to accommodate scheduling needs
• Work as a team player with a positive attitude

Physical Requirements

Must be able to bend, stoop, climb stairs, twist, kneel, lift, push, and pull items weighing 55lbs. Must be able to stand and continuously move throughout the workday. Must be willing to work outdoors and be comfortable in varying weather.

Job Type

Job Type: Part - time / Full - time