Seasonal Line Cook

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

Job summary

An exciting opportunity awaits as a Lead Line Cook at a vibrant hospitality venue. This role demands a passion for food preparation and quality service, where you will be responsible for ensuring that every dish meets high standards. You will thrive in a team-oriented environment, preparing meals according to established recipes, maintaining cleanliness, and managing inventory effectively. If you have a keen eye for detail and a commitment to excellence in food service, this position offers a chance to shine in a dynamic kitchen setting, contributing to memorable dining experiences for guests.

Qualifications

• High school diploma or GED; or equivalent experience.
• Food Safety and Sanitation Training required.

Responsibilities

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

Skills

Food Preparation

Operational Sanitation

Inventory Management

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.