Line Cook-Level 2

Mountain Creek, Inc.; Vernon (NJ); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector seeks a skilled Line Cook-Level 2 to join their dynamic kitchen team. This role offers a unique opportunity to work in a vibrant environment, preparing exquisite dishes with high-end proteins and executing banquet events. The ideal candidate will possess strong culinary skills, a passion for food, and the ability to thrive under pressure. With a commitment to quality and teamwork, you'll contribute to creating memorable dining experiences for guests. If you're ready to take your culinary career to the next level, this position offers room for advancement to Sous Chef.

Qualifications

• 3-5 years of relevant cook experience required.
• Must be 18 or older and Servsafe recommended.

Responsibilities

• Prepare and cook high-end proteins and manage kitchen stations.
• Ensure food quality and cleanliness standards are upheld.
• Execute banquet and plated dinner services efficiently.

Skills

Food Quality Control

High-End Protein Preparation

Kitchen Station Operations

Banquet Event Execution

Inventory Management

Food Trends Knowledge

Education

High School Diploma

Servsafe Certification

Tools

KDS System

Job description

Job Details

Job Location: Mountain Creek - Vernon, NJ

Salary Range: Undisclosed

Description

Line Cook-Level 2 – Mountain Creek

Location: Vernon, NJ Reporting to: Executive Chef

SNOW 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 2 works with the Team:

Has valuable work experience as a strong, reliable, and dependable cook. Will be an extension of leadership to uphold standards in food quality and cleanliness. Can execute kitchen lines & satellite events at a high level and needs minimal guidance. Advancement opportunity to a Sous Chef.

Team Member Responsibilities:

• Has the ability to work all kitchen stations in our restaurants, and thorough knowledge of banquet event execution. (Rehearsal dinners, Weddings, corporate events)
• Must take responsibility for keeping the walk-ins and all food storage clean and organized. FIFO, Food Hierarchy, and minimizing waste. Filling out waste logs.
• Shows good judgment in minor decision making. Such as, food quality control. (Ensuring food presentation, and quality is up to standard)
• Must be able to prepare and properly cook high-end proteins such as Duck, Lobster, Lamb, and Scallops. Proper handling and preparation of Shellfish. Shucking clams and oysters.
• Must be able to break down and portion out large proteins to necessary weight and size, such as whole fish, large cuts of beef, whole poultry and fowl.
• Must be able to properly make stocks (chicken, veal, fish, lobster), soups (Chowders, Broth based, Purees), variations of sauces (Demi glace, bearnaise, beurre blanc).
• Properly cooking large quantities of dinner proteins, sides, and sauces.
• Ability to execute banquet, plated dinner service. Delivering visibly appealing plates in a timely manner.
• During banquets, has the ability to execute high volume action stations, in a calm manner, while interacting with guests.
• Performing daily line checks, ensuring proper stock levels and quality control.
• Training on expediting restaurant service using our KDS system.
• Can properly fill out on-hand inventory for ordering.
• High level of food knowledge.
• Knowledge of food trends and dietary restrictions (GF, Vegan, Dairy and other food allergens).
• Has the ability to work on the Sauté or Grill station independently as well as supporting other stations.
• Ability to lead the team on the line, during a la carte service and banquet service.
• Must be able to perform calmly under pressure during high volume service.
• Execution of late-night food stations, including dessert enhancements.
• Must be able to open or close a kitchen properly on their own in a timely manner.

Team Member Qualifications:

• 3-5 years of relevant Cook experience.
• Servsafe recommended.
• Must be 18 or older.