Seasonal Line Cook

Hay Creek Hotels; Town/Village of Harrison (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

Join a dynamic team at a leading hospitality venue as a Lead Line Cook! This role offers an exciting opportunity to showcase your culinary skills in a vibrant environment focused on exceptional service. You will be responsible for preparing high-quality dishes, managing food inventory, and ensuring operational sanitation standards are met. If you have a passion for cooking and a commitment to quality, this position is perfect for you. Enjoy a competitive hourly wage and the chance to grow your career in the hospitality industry. Don't miss out on this chance to make a difference in a thriving kitchen!

Qualifications

• High school diploma or GED required; related experience preferred.
• Food Safety and Sanitation Training is mandatory.

Responsibilities

• Prepare food according to production sheets and recipes.
• Maintain food production standards and quality.
• Monitor inventory and ensure proper sanitation.

Skills

Food Preparation

Food Safety and Sanitation

Inventory Management

Operational Sanitation

Education

High School Diploma or GED

Job description

Harrison Meadows is excited to announce the exceptional career opportunity of Lead Line Cook.Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. Compensation: $18 to $25 per hour, BOE. Key Responsibilities of the Lead Line Cook:

• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.
• Learns and maintains standards in food production and quality.
• Expedite orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Checks and dates all deliveries received reporting any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Monitors inventory rotation to maintain fresh product with little or no waste.
• Prepares inventory requisition and receive supplies as necessary for quality production.
• Communicate equipment repair needs with chef in a timely manner.
• Incorporates safe work practices in job performance.

Minimum Qualifications for the Lead Cook:

• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
• Food Safety and Sanitation Training.

Other Qualifications:

• Ability to read and speak English may be required in order to perform the duties of the job.

Compensation based on experience.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.