Senior Line Cook - EDR

Hospitality Online; Montgomery (AL); On-site; USD 30,000 - 45,000; Full time

Job summary

A prestigious hospitality company is seeking a Senior Line Cook to prepare and present food items for guests in a high-volume setting. The ideal candidate will have significant experience in culinary arts, a commitment to quality, and the ability to mentor less experienced staff. This role is essential in enhancing the guest experience through exceptional food preparation and presentation.

Qualifications

• Must be 19 years or older.
• 4 years of experience in a high volume cooking environment.
• Must successfully complete Serve Safe Sanitation training.

Responsibilities

• Prepares food items according to standard recipes and specifications.
• Trains and educates new hires and other cooks.
• Maintains order in refrigeration and storage areas.

Skills

Food Preparation

Time Management

Teamwork

Education

High School diploma or GED

Job description

Description

Job Overview 10am 630pm (Shift Subject To Change Based On Business Needs)

The Senior Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications and adheres to quality standards. Exercises proper handling of food items, maintain an organized work area. Maintains order in all refrigeration and storage areas. Will train and educate new hires as well as Pantry, Prep and Line Cooks to prepare them for advancement.

Purpose

Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Value System

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best.We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer.The resulting creation of wealth will grow opportunities for all.

Duties And Responsibilities

• Adheres to company methods of food preparation, cooking, portion control, and garnishing
• Slices, dices and chops fruits, vegetables, cheeses and cooked meats, poultry and seafood
• Prepares dressings, sauces, marinations, canapés, hors d’oeuvres, buffet items
• Uses a slicing machine, mixer and food processor when preparing foods according to standard recipes and specifications
• Handles meat, seafood, poultry and produce according to proper food-handling procedures
• Reads and follows recipes/specifications; Memorizes and executes recipes/specifications
• Rotates all products, tests cooked foods by tasting and smelling them, and adheres to all sanitation standards in kitchen
• Uses grill, broiler, convection oven, alto-sham oven, steamer, tilting kettle, wok and steam jacket kettle to prepare foods according to standard recipes and specifications
• Prepares and cooks hot vegetables, starches, sauces, gravies and soups according to standard recipes and specifications
• Prepares square meals, cafeteria entrees or pre-made entrees according to standard recipes and specifications
• Prepares all pantry station items; Sets up pantry station in accordance with schematics and prep/par list
• Completes pantry food orders in a timely manner; Completes pantry food orders to presentation specifications (pictures)
• Ensures all station product is fresh and conforms to product specifications
• Trains and teaches cooks to slice, dice and chop fruits, vegetables, cheeses and cooked meats, poultry and seafood and to read and follow recipes/specifications
• Trains and teaches cooks to use grill, broiler, convection oven, alto-sham oven, steamer, tilting kettle and steam jacket kettle to prepare foods according to standard recipes and specifications
• Butchers (clean, cut and portion) raw meats, poultry and seafood
• Performs line checks and prepares prep lists for each station
• Completes inventory sheets; Communicates changing par levels with chefs
• Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly
• Other duties & responsibilities as assigned

Job Requirements (Please Ensure You Meet The Listed Requirements Prior To Applying)

• High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment–required
• Must be nineteen (19) years of age or older– required
• Four (4) years cook in high volume cooking environment required; culinary schooling and/or banquet cooking experience a plus– required
• Must be able to respond to visual and audible cues
• Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
• Reads and retains all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments and scheduled entertainment from disseminated pre-shift information
• Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; Monitors own work to ensure quality
• Assumes special projects as needed at the direction of the immediate supervisor; demonstrates the ability to interpret and communicate, in English, effectively both verbally and in writing, and understands and carries out instructions furnished in written, oral, or diagram formats
• Ability to read and comprehend simple instructions, short correspondence, and prep list in English; ability to effectively present, in English, information in one-on-one situations with staff and other employees of the organization; ability to follow direction and recipes
• Ability to calculate figures and amounts such as measurements, proportions, and volumes
• While performing the duties of this position, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell; occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl; occasionally lift and/or move up to 50 pounds. The employee is occasionally exposed to hot, wet and/or humid (indoor) conditions and hot liquids and surfaces. The noise level in the work environment is usually moderate
• Must successfully pass job interview, including a guest service audition
• Must possess a high level of maturity, dependability, and punctuality
• Must successfully complete Serve Safe Sanitation training
• Willing to work odd and irregular hours; Willing to travel and participate in training as recommended or required
• Must have a Tribal Gaming License (or the ability to obtain and maintain a license) as a requirement for this position
• Must have willingness and ability to work in a smoke/secondary smoke environment

NATIVE AMERICAN INDIAN PREFERENCE IN HIRING POLICY SHALL BE ADHERED TO AT ALL TIMES

Complaints about the recruitment or selection process for employment should be directed in writing to office of the President and CEO of Wind Creek Hospitality.

Source: Hospitality Online