Line Cook I/II - Goldbelt Tram

Responsibilities

• Prepares and cooks all food for a workstation, specifically the main menu and special items, balancing simultaneously different plates;
• Seasons and presents the same as described on the menu;
• Maintains high sanitation standards and proper hygiene and sanitary habits at all times;
• Ensures proper food handling and storage and space/equipment cleanliness; and assists supervisor in preparing for health inspections;
• Provides assistance and guidance, including one-to-one training, to all kitchen staff in order to put out a top-quality food product in an efficient manner;
• Develop/ maintain teamwork and to contribute to a smooth operation;
• Performs other incidental and related duties as required and assigned.

Qualifications

• Necessary Skills and Knowledge:
• Ability to meet time and attendance requirements;
• Ability to work all different shifts including holidays and weekends;
• Knowledge of the practices and techniques of restaurant cooking, food presentation and storage;
• Knowledge of all kitchen equipment and appliances;
• Knowledge in sanitary food requirements/codes;
• Strong organizational skills;
• A bility to work productively, skillfully and under pressure in a fast-paced environment;
• A bility to balance and “push out” simultaneously on at least 15 different plates; good dexterity;
• Excellent communication and customer service skills;
• A bility to learn, understand, and follow oral and written instructions /directions;
• General knowledge of customer service and food service principles;
• A bility to lead by example including the ability to adequately train staff with minimal experience;
• A bility to handle stressful situations effectively while meeting deadlines;
• A bility to assist in smoothing out problems between staff working the kitchen and floor areas and between early and late shifts;
• Thorough knowledge of state sanitary regulations and requirements;
• Thorough knowledge of standard practices and procedures related to food preparation and storage;
• Skill in establishing and maintaining cooperative working relationships with other employees;
• A bility to work directly with the public, providing information and assistance on a daily basis;
• A bility/willingness to learn and pass on to guests those areas of interest to visitors, such as local history, people, culture, geography, etc.
• Minimum Qualifications:
• LINE COOK I: No previous experience as a line cook is needed but a strong willingness to learn the essential functions of a line cook. Ability to obtain a State of Alaska Food Workers Card within 30 days. Ability to successfully pass a background check.
• Preferrred Qualifications:
• Culinary training from an accredited Culinary Institute;
• Current CPR and first aid certificates;
• Fire prevention training;
• SERV Safe certification.

Pay and Benefits

• Seasonal Employees are eligible for the Seasonal Employee Layoff Bonus Plan.
• The plan is designed to provide an effective means to motivate and compensate eligible seasonal employees during the term of their assignment.
• Goldbelt, Inc. may, in certain limited circumstances, grant discretionary performance bonuses outside of this program, in the sole discretion of the Company.
• Goldbelt, Inc. hopes that by providing short-term incentive compensation, this will motivate and increase the retention rate among its employees which in turn will enhance Goldbelt Inc.’s long-term value.