Line Cook

  • $12.00 - $14.00/hour
  • POSITION STATUS: Seasonal full time and part time 

    PAY RATE: $12-$14/hour based  on experience

    Summary of the main function/purpose of the position:
     
    To be completely customer focused by consistently exceeding guest and homeowners expectations of guest service by maintaining a positive, friendly, and effective approach. They are responsible for food preparation as well as proper presentation of all dishes in allocated areas, ensuring all guest receive exceptional service and high quality dishes. A line cook is also responsible for obtaining experience and knowledge of all outlets as well as compliance with the company’s food and beverage legal requirements.

    Key Principal duties/responsibilities:
     
    • Be fully prepared for all service and preparation of the resorts menus
    • To ensure everything is in place for forecasted demand
    • Control food portions in accordance with restaurants profitability
    • Keep record of temperature checks on all food and in storage to ensure statutory requirements are met
    • Maintain food storage correctly by rotating to meet food safety protocols 
    • Keep food wastage to a minimum 
    • Maintain high standards of company policies in terms of personal appearance and safe and hygienic working practices.
    • To assist in training of new employees
    • Practice safe and correct usage of all kitchen equipment
    • Report all damages of wear and tear of equipment in your work area. 
    • Assistance of all cleaning duties such as; mopping, sanitizing, trash, etc.
    • To be fully aware of all food safety regulations and requirements 
    • Attend training and meetings when required
    • Be in complete compliance with company rules and regulations as identified in company handbook

    Accountability: Areas in which the position is accountable/responsible:
     
    • Work with coworkers as a team, front and back of house
    • Follow all of the company’s non-negotiables and Mission, vision, and values
     
    Specialized equipment or machines used in the course of the duties of the position. 

    • Grill
    • Oven
    • Slicer
    • Knife skills
    • Dish washer
    • Food thermometer 

    Physical Demands:      

    • Constant standing over a long period of time.
    • Be able to lift 40-50lb 

    Work Environment:

    • Hot working areas 
    • Kitchen
     


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