Line Cook - Three Peaks Restaurant

Position Summary

The Line Cook is a part of the Food & Beverage team and a crucial part of delivering quality food and service to the Guests of STRC's dining outlets. Prepares high quality dishes and ensures presentation standards are followed. Works with their team and delivers guest satisfaction in accordance with the STRC Mission Statement.

Job Responsibilities

• Must learn and ensure policies and procedures are being followed per the departments' Internal Controls.
• Must adhere to our guest service standards by providing excellent guest service.
• Must be able to receive and check in food, supplies and other deliveries with accuracy as necessary.
• Performs as a team member with; Line Cooks, Dishwashers, Supervisors, Chefs, Servers, Utility, and pertinent company team members in producing a smooth and efficiently run operation on a scheduled shift.
• Follows all recipes and control procedures.
• Responsible for always maintaining a clean and sanitary area in full accordance with State Health Regulations.
• Responsible for keeping all shelves, including dry storage, coolers and freezer organized.
• Responsible for practicing quality checks and ensuring items are up to quality standards and not expired and/or spoiled.
• Responsible for putting food orders away in their respectful area.
• Prepare stocks, soups and mother sauces and ensure quality taste and product are a priority.
• Will work all stations on the line as necessary.
• Ensure quality of plating and presentation.
• Conduct quality line checks as required.
• Assist with portion control and product quality for service.
• Ensure that items are fully stocked, and equipment is in good working condition.
• Ensure the proper storing and handling of all food products during and after shift to minimize waste and spoilage.
• Ensure the proper closing down of workstations.
• Communicate effectively with "Front of the House" staff.
• Ensure workstation is kept clean and neat.
• Other duties as assigned.
  
  

WORKING CONDITIONS AND PHYSICAL REQURIEMENTS

• Kitchen area is subject to extreme heat and cold.
• Proper clothing is provided; however, must ensure they are wearing appropriate nonslip black shoes in the kitchen.
• Must be able to move effectively and efficiently throughout work areas.
• Ability to lift, push, pull or carry up to 50 pounds regularly.
• Must have high standards of safety and cleanliness.
• Must take caution when operating kitchen appliances, appliances, and knives.
• Must be aware of slippery surfaces and any safety issues that may arise from time to time.
• Will be required to be on feet for extended periods of time.
• Work in varying noise levels, the severity of which depends upon customer volume.
• May occasionally be exposed to secondhand cigarette smoke.
  
  

Job Qualifications

• Must have knowledge of and ability to prepare stocks, soups, and mother sauces
• Must have at least three (3) years of progressive cooking experience with at least one years of experience cooking in a dinner house, and/or through the completion of a culinary arts degree or recognized apprenticeship and one year dinner house cooking experience.
• Must be able to work as a team and communicate effectively.
• Must be willing and able to learn new skills.
• This position is in one of STRC's dining outlets which is a part of the Spokane Tribe Casino, a 24-7 operation. Must have flexibility in availability and be able to work nights, weekends, holidays, and special events.