Line Cook(s)

Grand Portage Development Corp; Grand Portage (MN); On-site; USD 18,000 - 25,000; Full time

Job summary

Grand Portage Development Corp in Grand Portage, MN seeks a full-time cook to prepare, season, and cook soups, meats, vegetables, desserts, and other foods for the Grand Portage Lodge dining room. You will read menus to estimate food requirements and order supplies as needed.

You will operate and adjust kitchen equipment, measure and mix ingredients, bake, poach, roast, steam or fry as required, and ensure foods are cooked safely.

Responsibilities

• Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other food for consumption in the Grand Portage Lodge dining room.
• Reads menu to estimate food requirements and orders food from supplier or procures food from storage.
• Adjusts thermostat controls to regulate temperature and other control variants of ovens, broilers, grills, roasters, steam tables, and other kitchen equipment.
• Measures, adds, and mixes ingredients and seasonings according to recipe to prepare soups, dishes, salads, desserts, sauces, and other food.
• Bakes, poaches, roasts, steams, deep fry, meats, fish, vegetables, and other foods.
• Observes and tests foods being cooked by methods of tasting, smelling, piercing with fork to determine proper cooking.
• Carves meats, adds sauces, gravies and garnishes, and portions foods to the correct amount onto serving plates.
• Washes, peels, slices, dices, and shreds vegetables and fruits.
• Cuts and trims meat prior to cooking.
• Dates, rotates and stores all food goods correctly.
• Cleans the total buffet area when buffets are run.
• Changes fryer grease as prescribed.
• Completes all nightly task/cleaning duties posted on the cooks’ board and other duties by the Food and Beverage Director.

Job description

• Location 70 Casino Dr,Grand Portage, MN, 55605,United States
• Base Pay $15.60 / Hour
• Employee Type FT HOURLY

Contact information

• Name Human Resources
• Phone [phone]
• Email [e-mail]

Description

Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other food for consumption in the Grand Portage Lodge dining room

Reads menu to estimate food requirements and orders food from supplier or procures food from storage.

Adjusts thermostat controls to regulate temperature and other control variants of ovens, broilers, grills, roasters, steam tables, and other kitchen equipment.

Measures, adds, and mixes ingredients and seasonings according to recipe in order to prepare soups, dishes, salads, desserts, sauces, and other food.

Bakes, poaches, roasts, steams, deep fry, meats, fish, vegetables, and other foods.

Observes and tests foods being cooked by methods of tasting, smelling, piercing with fork (and other methods as prescribed) to determine that it is cooked and prepared properly and safely.

Carves meats, add sauces, gravies and garnishes, and portions foods to the correct amount (weight) onto serving plates as prescribed by the restaurant managers.

Washes, peels, slices, dices, and shreds vegetables and fruits to prepare them for use.

Cuts and trims meat prior to cooking.

Dates, rotates and puts all food goods away in proper and clean containers.

Cleans the total buffet area when buffets are run.

Changes the fryer grease as prescribed.

Thoroughly and completely accomplishes all nightly task/cleaning duties that are posted on the cooks’ board, and any other as prescribed by the Food and Beverage Director.