Line Cook - Bistro 210

Peek'n Peak; Town of Clymer (NY); On-site; USD 23,000 - 24,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Dental insurance

Employee discount

Flexible schedule

Health insurance

Paid sick time

Paid time off

Referral program

Vision insurance

Job summary

Peek'n Peak in Town of Clymer, NY is seeking a Cook to join our high-volume, fine-dining kitchen. You will work under the Sous and Executive Chefs, applying precise techniques to meats, fish, vegetables, and complex preparations while upholding resort standards.

Ideal candidates bring 2–4 years in a resort kitchen, strong teamwork, and a flexible schedule to cover evenings, weekends, and holidays. Excellent communication and reliability are essential to guest satisfaction and safety.

Qualifications

• 2–4 years progressive experience in a high volume hotel or resort kitchen with a focus on fine dining.
• Ability to multitask in a fast paced environment.
• Strong communication with team members and guests in a courteous, caring and professional manner.
• Willingness to work non-scheduled shifts if needed.

Responsibilities

• Produce a successful service while handling multiple priorities with professionalism.
• Use complex cooking techniques to prepare meats, fish, vegetables and other foods per resort specifications.
• Weigh, measure, and mix ingredients according to recipes.
• Ensure food is stored and cooked at correct temperatures by regulating ovens, broilers, grills, and roasters.
• Plate items in accordance with guest orders and company specs for line pickup.
• Inspect and clean prep areas to ensure safe/sanitary handling.
• Rotate stock and maintain freshness of ingredients.

Skills

Punctuality and dependability

Multitask in fast-paced environment

Communication with team and guests

Leadership

Follow directions and policies

Education

Culinary education or apprenticeship

Job description

Job description

The Cook reports to the Sous Chef & Executive Chef to prepare food in accordance with resort specifications in a high volume, fast paced fine dining kitchen. The Cook is responsible for exceeding guest expectations by maintaining consistent quality standards and working in a team environment to ensure a successful food service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Produce a successful service in a while handling multiple priorities with a high degree of professionalism.
• Use complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort specifications.
• Weigh, measure, and mix ingredients according to recipes or as instructed using various kitchen utensils and equipment.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Observe and test foods to determine if cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Plate all food items in accordance with guest orders and company specifications then places on line for pick-up.
• Inspect and clean food preparation areas, such as: equipment, work surfaces and serving areas to ensure safe / sanitary food-handling.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Work in a team environment to deliver superior customer service and ensure complete guest satisfaction.
• Maintain procedures to (1) ensure the security and proper storage of inventory and equipment, (2) enforce adherence to operating instructions and minimize misuse of supplies to ensure to re-usable goods are wasted (3) analyze supplies / equipment and associated expenses, including preventative maintenance (4) research, evaluate and purchase supplies / equipment as needed.
• Ensure confidentiality of all trade secrets, keeping all recipes, policies and procedures secure.
• Monitor compliance with health and fire regulations regarding food preparation.
• All other duties as assigned.

QUALIFICATIONS

to perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Punctuality and dependability and, if the need arises, willingness to work non-scheduled shifts.
• Proven ability to calmly multitask in a fast paced, high demand environment is required.
• Ability to communicate effectively with team members and customers in a courteous, caring and professional manner.
• Must possess superior leadership skills and demonstrate professionalism.
• Ability to follow directions and cook well with resort policies and standards in mind.

EDUCATION and/or EXPERIENCE

• 2-4 years progressive experience in a high volume hotel or resort kitchen with a focus on fine dining required.
• Successful completion of a technical culinary education or apprenticeship program preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.

PHYSICAL DEMANDS/WORK ENVIRONMENT

the physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Standing and walking are constant conditions.
• Frequent handling of objects, reaching, maneuvering and continually positioning of oneself to perform assigned tasks.
• Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.
• Flexibility to work evenings, weekends and holidays required and willingness to flex up or down in scheduled work hours (based on business need).

Job Types: Full-time, Part-time

Pay: $16.50-$17

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Referral program
• Vision insurance

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant experience: 1 year (Preferred)

Work Location: In person