Lead Line Cook - MM

Description

The Lead Line Cook is responsible for preparing food to the chef’s specifications and setting up stations for the menu. Duties will include assisting the executive and sous chef with their daily tasks.

Shift

Part Time (0-29 hours per week)

• Weekdays
• Weeknights
• Weekends
• Days
• Afternoons
• Nights

Essential Duties and Responsibilities

• Sets up and stocks food items and other necessary supplies
• Aids in training of new employees within the kitchen
• Mitigates waste of product based on needs of the restaurant
• Aids with banquets and all other special events
• Completes deep cleaning projects assigned by the chef
• Prepares food items by cutting, chopping, mixing, and preparing sauces
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
• Maintains cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
• Cleans and sanitizes cooking surfaces at the end of the shift
• Performs inventory checks and completes food storage logs
• Performs all other duties as assigned

Minimum Qualifications

• High School diploma/GED
• Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices
• Solid interpersonal communication skills
• Must have availability early mornings, late evenings, weekends and holidays

Education

• High School diploma/GED

Experience and/or Training

• Experience preferred

Licenses/Certificates

• N/A

Technology/Equipment

• Standard Commercial Kitchen Equipment

Physical And Mental Demands

• Regularly required to stand, sit, and walk
• Talk and hear
• Taste and smell
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Climb or balance
• Stoop, kneel, crouch, or crawl
• Lift/move 50 lbs. or more and occasionally lift and/or move up to 100 lbs
• Frequent exposure to fumes, odors, and gasses

Equipment Used

• Industrial Oven
• 6-Burner Stove Top
• Deep Fryer
• Flattop Char Grill
• Warmer/Proofer
• Walk-in Cooler

Working Environment

• Occasionally work in temperatures above 100 degrees or below 35 degrees in walk-in cooler
• Occasionally will walk on slippery surfaces
• Noise level in the work environment is frequently loud to where you have to raise your voice to be heard
• Common hazards include burns from hot ovens, falls on slippery floors, and cuts from knives and other sharp objects
• Usually stand for long periods of time
• Fast-paced environment
• Must be willing to work early mornings, late evenings, weekends, and holidays

Marquette Mountain is an equal opportunity employer.