The Grille Line Cook- Seasonal

bearcreekexternalcareers; Macungie (Lehigh County); On-site; USD 21,000 - 30,000; Full time

Job summary

Bear Creek Grille is seeking a dedicated Grille Line Cook to uphold guest-first service and high dining standards in a fast-paced back‑of‑house environment. You will execute established menu items with precision, work with the team, and contribute to an exceptional guest experience.

Responsibilities include following sanitation regulations, coordinating with the Head Cook/Sous Chef, and preparing for service by opening the station, inspecting tools, and aligning with production schedules to

Qualifications

• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Head Cook/Sous Chef to review assignments and anticipated business levels.
• Complete opening duties and set up workstation with required tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars.

Responsibilities

• Follow established menu items with high quality food standards.
• Work with team and individually to support guest experience.
• Maintain cleanliness and organization of back‑of‑house areas.
• Prepare for service by reviewing assignments and obtaining needed supplies.

Skills

Guest service

Communication

Detail orientation

Job description

WHAT WE ARE LOOKING FOR:

The ideal Grille Line Cook for Bear Creek is a guest service focused individual with the ability to help create a positive, memorable experience for our guests. The successful team member will be able to work with their team as well as individually, have good communication skills, be detail oriented and foster the Bear Creek culture by focusing on our guests. This position will be an important member of The Grille back of house team, executing established menu items ensuring a high-quality food experience fulfilling our high dining standards.

WHAT WE EXPECT FROM YOU:

• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Complete opening duties:
• Set up workstation with required tools, equipment and supplies
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars
• Establish