LINE COOK - 1878 ON THE LAKE

Description

New Restaurant

State of the art broilers, new grills and stovetops, a renovated and contemporary kitchen. Welcome to Lake Lawn Resort. Join our culinary team lakeside in our freshly renovated kitchen as we open our signature restaurant, 1878 On the Lake.

Lake Lawn Resort team members have always been the true heart and soul of our story. Since 1878, we’ve helped create life-long memories that span generations. We take pride in making every lakeside experience memorable for our guests through amazing team members like you. We are deeply committed to our core values which influence all our interactions, with our guests, clients, team, and our community. We create engaging and impactful environments that connect people and allow our talented and passionate team members to thrive. Please join us on our lakeside journey as part of our dynamic team at Lake Lawn Resort.

Responsible for preparing and plating food items served in the main restaurant to the recipe standards set by the Executive Chef.

• Checks with the Line Supervisor/Sous Chef for all the menu of the day items and restaurant menu items and areas of responsibility as to the amount of prep, quality of product and cleanliness of area.

• Assisting with stocking and setting up the kitchen stations.

• Preparing food including cleaning and cutting the ingredients and cooking main dishes

• Checks and prepares production mise ‘en place, stocks, organizes the broiler station for successful meal service.

• Responsible for the quality of the product as per menu, recipe and presentation specifications.

• Working with servers to ensure that orders are completed according to request and on time.

• Maintains good cleaning and sanitation habits throughout the area of assignment, including tables, shelves, radar range, grills and broiler.

• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.

• Rotates food product properly.

• Inventories high cost menu items twice daily and requisitions needed supplies.

• Assists in other area of the kitchen.

• Assist with closing kitchen properly.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Qualifications

• High School diploma or equivalent
• Culinary schooling preferred but not necessary
• At least one year of cooking experience in a volume restaurant setting preferred
• Exceptional time management skills

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, hands to feel; reach with hands and arms as needed. The employee frequently is required to stand; and talk or hear. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, depth perception, peripheral vision, ability to adjust focus, and distance vision.

The position is indoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time on their feet.