Line Cook-Level 2

Mountain Creek; Vernon Township (NJ); Vor Ort; USD 25.000 - 26.000; Vollzeit

Zusammenfassung

Mountain Creek in Vernon, NJ is seeking a Line Cook-Level 2 to join our culinary team. This on-site role reports to the Executive Chef and offers an hourly wage of $18.50.

You will work across kitchen stations, handle banquet events, maintain food quality and sanitation, and have opportunities to advance to Sous Chef. The role requires 3–5 years of cook experience and ServSafe is recommended. This is a fast-paced environment with high standards.

Qualifikationen

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

Aufgaben

• Has the ability to work all kitchen stations in our restaurants, and thorough knowledge of banquet event execution.
• Must take responsibility for keeping the walk-ins and all food storage clean and organized.
• Shows good judgment in minor decision making, such as food quality control.
• Must be able to prepare and properly cook high end proteins such as Duck, Lobster, Lamb, and Scallops.
• Must be able to break down and portion large proteins to necessary weight and size.
• Must be able to properly make stocks (chicken, veal, fish, lobster) and sauces (Demi glace, bearnaise, beurre blanc).
• Properly cooking large quantities of dinner proteins, sides, and sauces.
• Ability to execute banquet, plated dinner service and high-volume action stations.

Jobbeschreibung

Job Details

Job Location: Mountain Creek - Vernon, NJ 07462, Salary Range: $18.50 - $18.50 Hourly, 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 calmly 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