Cook - Line II

Responsibilities

• Prepares all food items for Snack Bars, Buffets and Ala Carte Services in the timeliness requested and required by the Chef de Cuisine and Sous Chef.
• Has working knowledge of all preparation techniques, portion amounts, plate presentations and storage requirements.
• Fills food orders promptly, following guidelines set by Chef de Cuisine and Sous Chef.
• Has a working knowledge of all equipment needed to fulfill required job duties.
• Cleans and maintains equipment, reporting any malfunctions to the Chef de Cuisine and Sous Chef.
• Follows cleaning schedules.
• Is knowledgeable and adheres to accepted food handling safety specifications, practices proper storage and rotation of inventory.
• Adhere to the Restaurant Employee Health Policy.
• Aids in banquet operations as required.

Qualifications

• Desire a minimum of two years of experience in food preparation and execution in a similar capacity.
• Able to read and execute orders and recipes as written in a desired time table established by the Chef.
• Receptive to additional training on the job.
• Positive attitude and ability to work as a team member.
• Has the ability to work with others and remain positive and ambitious through change.
• Able to obtain ServSafe Certificate.
• Must have the ability to stand, walk, and lift often.
• Willing and available to work a PM schedule.

Pay

This position pays $16/hr. PM premium rate of $19/hr for all hours worked after 5pm.

Schedule

Food & Beverage operates 6-7 days per week. All Food & Beverage employees must be available to work overtime hours if needed. Typical PM schedule for Line Cooks is 2pm until close.