Line Cook-Level 1

Mountain-Creek-Resort; Vernon Township (NJ); On-site; USD 33,000 - 46,000; Full time

Job summary

Mountain Creek is hiring a Line Cook-Level 1 to join our kitchen team in Vernon, NJ. You will learn from Chefs, focusing on food safety, sanitation, and refining cooking techniques while contributing to daily prep and service.

As you train on stations including Salad, Fryer, and Grill, you will prepare meals to company standards and participate in banquets, carving stations, and buffet-style service, aiming for consistency and guest satisfaction.

Qualifications

• Knowledge of basic knife skills; julienne, dice, and slice.
• Able to read a recipe, understand and execute with minimal assistance.
• 1-3 years of relevant Cook experience.
• Must be 16 or older.

Responsibilities

• Responsible for preparing and cooking all food by following the company recipes and plating standards.
• Ensures proper food handling and sanitation standard procedures are followed.
• Begin to train on ServSafe standards.
• Able to efficiently handle prepping, cooking and cleaning simultaneously throughout a shift.
• Prepare visibly appealing meals, preparing all items in a timely manner.
• During banquets, execution of cocktail hour hot stations, buffet style service, breakfasts and other events.
• During banquets, has the ability to slice and serve meat at our carving stations, and interact with guests.

Skills

Knife skills

Recipe reading

Multitasking

Food safety

Job description

Line Cook-Level 1 – Mountain CreekLocation: Vernon, NJ Reporting to: Executive ChefSNOW Partners Mission Statement:“To Enhance the Lives of our Team, Guests and Partners by Building Lasting Connections.”About Mountain Creek:Mountain Creek, a four-season resort, offering skiing/snowboarding, bike park, waterpark, weddings, mountain coaster, restaurants, and lodge.How the Line Cook-Level 1 works with the Team:Cooks with some experience begin to obtain valuable training from our Chefs. Learning food safety, sanitary practices while improving on cooking skills and techniques. Can produce noticeably more than an entry level prep cook. Advancement opportunity to Line Cook-Level 2.Team Member Responsibilities:Responsible for preparing and cooking all food by following the company recipes and plating standardsEnsures proper food handling and sanitation standard procedures are followed. Begin to train on Servsafe standardsAble to efficiently handle prepping, cooking and cleaning simultaneously throughout a shiftKnowledge of making salad dressings and marinades. Training on making stocks and mother sauces.Must be able to take direction and training from Chefs in a calm, professional mannerFamiliar with handling, preparing, and cooking basic proteins such as steak, chicken, salmon, burger, sausage, and shrimp to necessary temperature and standardsBegin to train in proper food storage management.Prepare visibly appealing meals, preparing all items in a timely mannerDuring banquets, execution of cocktail hour hot stations, buffet style service, breakfasts and other events.During banquets, has the ability to slice and serve meat at our carving stations, and interact with guestsTeam Member Qualifications:Knowledge of basic knife skills; julienne, dice, and sliceAble to read a recipe, understand and execute with minimal assistance1-3 years of relevant Cook experienceHas the ability to work on the Salad, Fryer, and Grill stations independentlyAble to efficiently handle prepping, cooking and cleaning simultaneously throughout a shiftAbility to execute multiple tasks, efficiently and in a timely mannerMust be 16 or older