Line Cook

JOB TITLE:      Line Cook
REPORTS TO: Lead Line Cook
POSITION TYPE: Variable hours – health benefits after 1 year and 1456 hours worked. 

PAY RATE: $17.00 to $19.00 DOE

DAY and EVENING shifts are available. 

Minimum Requirements:
• Experience as a finished cook – knowledge of breakfast, lunch, and dinner preferred.
• Ability to read a menu and produce its contents to required standards.
• Ability to take direction and contribute to a team atmosphere.
• Good listening, and written and verbal English communication skills.
• Ability to handle tight deadlines and maintain composure under stress.
• A current Food Handler's permit is required within 14 days of hire.
• Self-motivated: can find work to do without constant supervision.
• Able to maintain a positive mental attitude.

Physical Requirements:
• Constant standing and walking.
• Occasional pushing, pulling, bending, reaching, lifting, and stooping.
• Able to safely lift 50 pounds.
• Occasional stair climbing.

Essential Functions:
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Correctly prepare all food served following standard recipes and special diet orders.
• Determine the amount and type of food and supplies required using production systems.
• Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
• Store food properly and safely, marking date, item, and initials.
• Report necessary equipment repair and maintenance to the supervisor.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and the appearance of food is preserved.
• Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
• Complete food temperature checks before each service.
• Support and participate in common teamwork.
• Look at each plate as the guest will perceive it, advise employees to do it over if necessary.
• Participate in training with the team to understand and recognize correct cooking techniques and plating procedures. Be open to receiving the same training from team members.
• Create an atmosphere that makes Campbell's an enjoyable place to work.
• Act as a role model for employees at all times.
• Help control waste, labor, and food costs.
• Assist with receiving, stocking, and inventory controls.
• Address sanitation at all opportunities.
• Identify problems and recommend solutions to the Lead Line Cook.
• Be knowledgeable about Campbell's services and history and Lake Chelan recreational opportunities to answer guests' questions.
• Help enforce internal security.
• Suggest improvements to managers.

Position Type and Expected Hours of Work:
This is a variable-hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Weekends and holidays are also necessary. Must be flexible and willing to adapt the schedule to meet business demands.

Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.