Line Cook - Shangri-La Resort

Shangrilaok; Monkey Island (OK); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player is seeking enthusiastic individuals for seasonal cooking positions at a beautiful resort. This role involves preparing a variety of dishes, maintaining high standards of cleanliness, and ensuring exceptional guest service. Ideal candidates will have a passion for cooking, strong teamwork skills, and the ability to thrive in a fast-paced environment. Join a vibrant team and enjoy the rewarding experience of working in a dynamic culinary setting, where your contributions will help create memorable dining experiences for guests. This is a fantastic opportunity to earn extra income while gaining valuable hands-on experience in the culinary field.

Qualifications

• Must have a high school degree or GED preferred.
• Two years of recent experience as a cook or equivalent combination.

Responsibilities

• Cooks and prepares a variety of foods according to the menu.
• Maintains a clean, organized, and sanitized work area.
• Communicates effectively with team members and Room Chefs.

Skills

Knife Skills

Cooking Techniques

Communication Skills

Guest Service

Teamwork

Food Safety Knowledge

Butchery Techniques

Education

High School Degree or GED

Tools

Kitchen Equipment

Cleaning Supplies

Job description

The beautiful Shangri-La Resort, located at the tip of Monkey Island in the center of northeast Oklahoma's Grand Lake O' the Cherokees, is currently taking applications for seasonal workers. Are you looking for a rewarding seasonal job? We're hiring enthusiastic and hardworking individuals to join our team starting mid-March! Whether you're looking for a great way to earn extra income, gain hands-on experience, or work in a fun and fast-paced environment, we have the perfect opportunity for you.

JOB OVERVIEW:

This position entails using a wide array of cooking techniques to prepare food for enterprise guests, basic skill in meat and fish butchery, basic knowledge of preparation of stocks and sauces, placing stock in proper storage areas, cleaning and maintaining work areas and kitchens, and overall production for all Food & Beverage venues.

Under the direct supervision of the Room Chef.

REPORTS TO: Sous Chef

ESSENTIAL JOB FUNCTIONS:

• Cooks and prepares a variety of foods, quantities, styles, according to the menu and demand of the business.
• Uses and or learns proper knife skills, cooking techniques, cooking methods and terminology.
• Reads, understands, and follows standardized recipes when preparing all foods for all food venues and outlets.
• Understands and follows through with all assigned tasks.
• Communicates with Room Chefs.
• Maintains and communicates with Room Chef the foods/products needed to ensure safe par levels and proper stock levels.
• Responsible for maintaining a clean, organized, and sanitized work area all while following all health/food safety regulations and codes.
• Responsible for making sure that all areas of their assigned venue/outlet/kitchen are taken care of and all assigned duties are completed.
• Ensuring that all venues are completely ready to open by the designated time set by management.
• Responsible for all food/storage areas (refrigeration, freezer, and dry storage) are kept clean, organized, labeled, and dated.
• Responsible for all equipment, tools, floors, workstations, and food prep areas are kept clean and organized, as well as free from all clutter, trash, and non-approved items.
• Responsible for being able to communicate well with team members while maintaining a positive and professional work environment.
• Contributes to a team effort and accomplishing all tasks.
• Performs other duties as required.

REQUIRED SKILLS AND ABILITIES:

• Must have High school degree or GED preferred.
• Two years of recent experience as a cook or equivalent combination of recent experience and education.
• Must be 18 years of age or older.
• Must be able to pass a background check.
• Must be able to maintain a professional status through interface with customers.
• Must be able to maintain a professional working relationship with management and co-workers.
• Must be able to work flexible schedules.
• Must be willing to "pitch-in" and help co-workers with their job duties and be a team player.
• Must be able to withstand prolonged periods of standing and/or walking.
• Knowledge of kitchen equipment, utensils, tools, and machinery.
• Knowledge of safe practices in a kitchen working environment.
• Knowledge of basic sauce and stock making.
• Knowledge of basic butchery techniques.
• Ability to communicate, read, and write clearly in basic English.
• Ability to always demonstrate outstanding guest service.
• Ability to work in a busy, fast paced environment.
• Ability to perform in a professional appearance and manner.
• Ability to organize and coordinate task among co-workers.
• Ability to safely use and administer cleaning equipment and supplies.
• Knowledge of basic foods and their uses.
• Knowledge of all food safety regulations.
• Ability to learn culinary methods, techniques, and principles.

Physical Demands:

While performing the duties of this job, the employee will be required to stand for extended periods of time, sometimes in the same place. The job will always entail constant communication where you are communicating the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing, and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds.

Work Environment:

Work is generally performed in a Restaurant and Resort setting high noise level, heat, fumes and steam. Mornings, Evening, Swing Shift, holiday and/or weekend work may be required. Extended hours and irregular shifts may be required. Will work in all venues unless specified by the Executive Chef or Food & Beverage Management.

PERFORMANCE STANDARDS:

Customer Satisfaction:

• Serve as a guest relations ambassador, delivering exceptional service every moment of the day.
• Exhibit professionalism, courtesy, and respect towards guests and associates under all circumstances.
• Strive to create memorable guest experiences, maintaining Shangri-La's high service standards.

Work Habits:

• Follow established work procedures and policies, maintaining punctuality and reliable attendance.
• Adapt to changes in the work environment with a positive attitude.
• Approach problem-solving proactively, seeking assistance when needed and continuously improving skills.

Safety & Security:

• Adhere to Shangri-La's safety and security policies, including key controls and proper handling of chemicals.
• Exercise care when lifting heavy objects and promptly report any safety concerns or hazards.
• Ensure compliance with emergency procedures to maintain a secure environment for guests and associates.

ADDITIONAL INFORMATION:

This job description provides an overview of the key responsibilities and expectations for the Line Cook. It is not an exhaustive list of duties. Additional job-related tasks may be assigned as needed.