Line Cook II - Buffet & Banquet Prep | PTO + 401(k)

Reynolds Lake Oconee; Greensboro (NC); On-site; USD 1,929,000 - 2,480,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Paid Time Off

401(k) with company match

Flexible Spending Account

Health Savings Account

Long-Term Disability

Short-Term Disability

Job summary

Reynolds Lake Oconee is seeking a Line Cook to join our culinary team in Greensboro, NC. The role involves preparing all food items for Snack Bars, Buffets, and À la Carte services under the direction of the Chef de Cuisine and Sous Chef.

Ideal candidates will have at least two years of relevant experience, be able to read and execute recipes, and commit to ongoing training. Must obtain ServSafe certification and be able to stand, walk, and lift as required.

Qualifications

• Minimum two years of experience in food preparation and execution in a similar capacity.
• Able to read and execute orders/recipes as written in a timely manner.
• Willingness to undergo on-the-job training.
• Positive attitude and ability to work as a team; adaptable through change.
• Must obtain ServSafe certification.
• Physical ability to stand, walk, and lift often.

Responsibilities

• Prepare all food items for Snack Bars, Buffets and Ala Carte Services as directed by the Chef de Cuisine and Sous Chef.
• Maintain knowledge of preparation techniques, portions, plating, and storage requirements.
• Fill food orders promptly following established guidelines.
• Operate and maintain equipment; report malfunctions to supervisors.
• Adhere to food handling safety standards and inventory rotation.
• Comply with Restaurant Employee Health Policy.
• Assist in banquet operations as required.

Skills

Food preparation

Read recipes

Teamwork

ServSafe certification

Stand and lift

Job description

Reynolds Lake Oconee is seeking a Line Cook to join our culinary team in Greensboro, NC. The role involves preparing all food items for Snack Bars, Buffets, and À la Carte services under the direction of the Chef de Cuisine and Sous Chef.

Ideal candidates will have at least two years of relevant experience, be able to read and execute recipes, and commit to ongoing training. Must obtain ServSafe certification and be able to stand, walk, and lift as required.