What are the responsibilities and job description for the Line Cook | Full Time Seasonal position at Loon Mountain Resort?
Overview
Prepare all menu items as necessary by using prescribed portions and cooking procedures. As a customer focused organization, a crucial part of each employees' job is to get and keep guests. This may best be achieved by exceeding guests expectations.
Responsibilities
Prepares food for guests and employees by following cooking procedures described in built-to manuals. Places and displays foods in serving containers.
Fills customer requests by arranging chosen food items, adding prescribed garnishes and handing meals to customers.
Keeps equipment operational by following manufacturers' instructions and established procedures.
Maintain food line by notifying prep cook of shortages and replenishing food at work station.
Provides information to customers by answering food preparation questions and resolving special requests.
Protects customers and employees by adhering to all sanitation policies and procedures; maintaining a safe and clean working area.
Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions.
Meet service level objectives and department goals as set forth by immediate supervisor and operation plan.
Qualifications
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.
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Prepare all menu items as necessary by using prescribed portions and cooking procedures. As a customer focused organization, a crucial part of each employees' job is to get and keep guests. This may best be achieved by exceeding guests expectations.
Responsibilities
Prepares food for guests and employees by following cooking procedures described in built-to manuals. Places and displays foods in serving containers.
Fills customer requests by arranging chosen food items, adding prescribed garnishes and handing meals to customers.
Keeps equipment operational by following manufacturers' instructions and established procedures.
Maintain food line by notifying prep cook of shortages and replenishing food at work station.
Provides information to customers by answering food preparation questions and resolving special requests.
Protects customers and employees by adhering to all sanitation policies and procedures; maintaining a safe and clean working area.
Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions.
Meet service level objectives and department goals as set forth by immediate supervisor and operation plan.
Qualifications
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.
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
