Line Cook II

Responsibilities

• Communicate with executive chef or supervisor daily about operations
• Aid in ordering and maintaining par levels
• Maintain and stock the set-up of the line
• Prepare food according to restaurant quality standards
• Follow all appropriate policies and procedures while constantly striving to improve all standards of operation
• Maintain professional guest relations
• Set up, restock, maintain, and clean food preparation line
• Prepare food as ordered and according to Suncadia standards
• Cook food in accordance with pre-established preparation times
• Coordinate all orders between stations and food service personnel
• Maintain cleanliness of work area
• Maintain resort kitchen equipment
• Monitor food quality and rotation
• Absorb and display understanding of sanitary food handling techniques
• Absorb and display knowledge of safe operation of kitchen equipment
• Absorb and display understanding of Suncadia appearance standards
• Attend all mandatory meetings
• Complete other duties as assigned by supervisor, to include cross training

Qualifications

• 2+ years previous food preparation experience
• Basic Knife Skills
• Able to work well with others
• Able to communicate well with staff and customer
• Able to read and communicate through written menu requirements
• Able to work a flexible schedule that will include evenings, weekends and holidays
• Able to work well with others and function well in a fast paced environment