Line Cook - Marina Station

Yonah Capital; Hiawassee (GA); On-site; USD 18,000 - 23,000; Full time

Job summary

Yonah Capital in Hiawassee, GA is seeking a line cook with grill experience to join our kitchen team. You will prepare and plate dishes, follow standard recipes, and ensure sanitation and quality standards are met to deliver great guest experiences.

Work on grill, sauté, fry, and pantry stations, manage portions and waste, keep a clean workstation, and support the kitchen for smooth service. This is an hourly position with both part-time and full-time hours.

Qualifications

• Minimum 2+ years of experience as a Line Cook in a restaurant.
• Knowledge of food safety and sanitation regulations.
• Ability to read and comprehend labels on chemicals.

Responsibilities

• Correctly prepare all food served following standard recipes and special diet orders.
• Ensure all dishes are presented in an appealing and timely manner.
• Work efficiently on a specific station, including grill, sauté, fry, and pantry.
• Assist with food preparation and stock stations with necessary supplies.
• Maintain a clean and organized kitchen, adhering to health and safety regulations.
• Collaborate with the kitchen team to ensure a smooth flow of service.
• Monitor food portions, waste, and quality control.
• Assist in the cleaning, organization, and closing of the kitchen.
• Ensure availability of supplies and food or approved substitutions in adequate time for preparation.

Skills

Culinary Skills

Time Management

Attention to Detail

Teamwork

Adaptability

Food Safety

Education

High School Education or Equivalent

Job description

Job Details

Job Location: Hiawassee, GA 30546

Salary Range: $13.00 - $17.00 Hourly

Summary of Position

***Specifically looking for line cooks with grill experience!***

The Line Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Duties and Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Along with complying with all laws, company policy, brand standards, the following are the Essential Functions of this position:

1. Correctly prepare all food served following standard recipes and special diet orders.
2. Ensure all dishes are presented in an appealing and timely manner.
3. Work efficiently on a specific station, including grill, sauté, fry, and pantry.
4. Assist with food preparation and stock stations with necessary supplies.
5. Maintain a clean and organized kitchen, adhering to health and safety regulations.
6. Collaborate with the kitchen team to ensure a smooth flow of service.
7. Monitor food portions, waste, and quality control.
8. Assist in the cleaning, organization, and closing of the kitchen.
9. Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
10. Set steam table; serves or ensures proper serving of food for tray line or dining room.
11. Comply with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.
12. Store food properly and safely, marking the date and item.
13. Report necessary equipment repair and maintenance to the supervisor.
14. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.
15. Apportion food for serving.
16. Maintain daily production records.
17. Keep the work area neat and clean at all times; cleans and maintains equipment used in food preparation.
18. Complete food temperature checks before service.
19. Any other duties directed by the Kitchen Manager and/or General Manager.

Competencies

1. Culinary Skills: Proficient in cooking techniques, recipe execution, and food presentation.
2. Time Management: Ability to work efficiently in a fast-paced environment and meet service deadlines.
3. Attention to Detail: Ensures quality control, portion accuracy, and adherence to recipes.
4. Teamwork: Works collaboratively with kitchen and front-of-house staff to ensure smooth service.
5. Adaptability: Handles pressure and adjusts to changing demands during peak hours.
6. Food Safety: Knowledge of and adherence to food safety and sanitation standards.

Supervisory Responsibility

N/A

Work Environment

This position operates in a kitchen environment. This role routinely uses sinks and dishwashers and tools to clean kitchen appliances. Employees in this role are frequently exposed to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals. This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise. This position regularly requires long hours and frequent weekend work.

Physical Demands

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. The employee is occasionally required to sit, stand, reach, lift, bend, climb, balance, stoop, push, pull, and kneel. The employee must frequently lift and/or move objects up to 10 pounds and occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures.

Position Type/Expected Hours of Work

This is an hourly position with part time and full time availability. Schedules vary depending on the demand of business. Holidays and weekends are required.

Qualifications

Preferred Education and Experience

1. High School Education or Equivalent is required.
2. Minimum 2+ years as a Line Cook in a restaurant required.
3. Knowledge of food safety and sanitation regulations preferred.
4. Ability to read and comprehend labels on chemicals required.