What are the responsibilities and job description for the Line Cook position at Acadia National Park?
Title: Line Cook
Reports To: Executive Chef
Department: Food & Beverage
Reports To: Executive Chef
Department: Food & Beverage
Summary of Position:
Responsible for preparing and cooking menu items to the highest standards of quality, ensuring consistency and efficiency in a fast-paced kitchen environment. This role involves working collaboratively with the culinary team, maintaining a clean and organized workstation, and adhering to food safety and sanitation guidelines. The ideal candidate is passionate about food, detail-oriented, and thrives under pressure while contributing to an exceptional dining experience for guests.
Responsible for preparing and cooking menu items to the highest standards of quality, ensuring consistency and efficiency in a fast-paced kitchen environment. This role involves working collaboratively with the culinary team, maintaining a clean and organized workstation, and adhering to food safety and sanitation guidelines. The ideal candidate is passionate about food, detail-oriented, and thrives under pressure while contributing to an exceptional dining experience for guests.
Responsibilities:
- Assist the Executive Chef and Kitchen Lead in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook are being met or exceeded.
- Set up, stock, and maintain workstations with necessary ingredients, tools, and equipment.
- Clean and sanitize the workstation before, during, and after shifts to meet health and safety regulations.
- Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude very day.
- Adhere to defined Company recipes and Safe Food Handling procedures in order to deliver an exceptional guest experience.
- Complete all required food and safety logs in a timely and efficient manner per Company procedures and Federal, State, and Local regulations
- Obtain ServSafe or State Food Handler Certification in accordance with F&B company policy
- Comply with time and attendance policies and be able to work a variety of day, night, weekend and holiday shifts as requested
- Understand Company’s ISO (Environmental & Quality) management systems, Health and Safety standards, policies, goals and initiatives and meet the specific responsibilities within these areas
- Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
- Adherence to Duties Checklist and other duties as assigned
Position Requirements:
- Knowledge of food preparation and storage, sanitation requirements and commercial kitchen equipment
- Strong communication and interpersonal skills with the ability to interact with many types of personalities in a positive and productive way
- Majority of shift will be spent on feet in a fast-paced environment and in close proximity to other people
- Ability to lift 25 lbs. frequently and up to 50 lbs. occasionally. Frequent bending, twisting, lifting and squatting will be required
Knowledge and Experience:
Education:
Education:
High School Diploma or equivalent
Experience:
Experience:
Culinary training/experience (3 year minimum)
