What are the responsibilities and job description for the Line Cook - EDR position at Wind Creek Hospitality?
Description
Job Overview:
The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintain an organized work area, and maintains order in all refrigeration and storage areas.
Purpose
Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.
Value System
Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best.We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer.The resulting creation of wealth will grow opportunities for all.
Duties And Responsibilities
Complaints about the recruitment or selection process for employment should be directed in writing to office of the President and CEO of Wind Creek Hospitality.
Job Overview:
The Line Cook is responsible for the timely preparation of food items for customers according to written or printed orders. Sets up line cooking stations. Prepares menu items at proper cook stations including pantry, grill, broiler, sauté, and garde manger. Assembles food onto dishes according to written specifications, adhering to quality standards. Exercises proper handling of food items, maintain an organized work area, and maintains order in all refrigeration and storage areas.
Purpose
Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.
Value System
Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best.We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer.The resulting creation of wealth will grow opportunities for all.
Duties And Responsibilities
- Slices, dices and chops fruits, vegetables, cheeses, cooked meats, poultry and seafood
- Prepares dressings, sauces, marinations, canapés, hors d’oeuvres and buffet items
- Uses slicing machine, mixer and food processor when preparing foods according to standard recipes and specifications
- Handles meat, seafood, poultry and produce according to proper food-handling procedures
- Reads and follows recipes/specifications; Properly rotates all products
- Adheres to all sanitation standards in kitchen
- Uses grill, broiler, convection oven, alto-sham oven, steamer, tilting kettle and steam jacket kettle to prepare foods according to standard recipes and specifications
- Tests cooked foods by tasting and smelling them
- Ensures all station product is fresh and conforms to product specifications
- Memorizes and executes recipes/specifications
- Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly
- Reads and retains all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments and scheduled entertainment from disseminated pre-shift information
- Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality
- Assumes special projects as needed at the direction of the immediate supervisor
- Other duties & responsibilities as assigned
- Must successfully pass job interview, including a guest service audition
- Ability to follow direction and recipes
- Ability to calculate figures and amounts such as measurements, proportions, and volumes
- Ability to read and comprehend simple instructions, short correspondence, and prep list in English
- Demonstrated ability to interpret and communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats
- Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
- Must be able to respond to visual and audible cues
- Two (2) years high volume cooking experience- required
- Must be nineteen (19) years of age or older
- High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment
- While performing the duties of this position, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell; occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl; occasionally lift and/or move up to 50 pounds. The employee is occasionally exposed to hot, wet and/or humid (indoor) conditions and hot liquids and surfaces. The noise level in the work environment is usually moderate
- Must be able to work independently and as part of a team
- Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
- Ability to adequately and successfully perform all aspects of this position
- Must possess a high level of maturity, dependability, and punctuality
- Must successfully complete Serve Safe Sanitation training
- Willing to travel and participate in training as recommended or required
- Must have a Tribal Gaming License (or the ability to obtain and maintain a license) as a requirement for this position
- Must have willingness and ability to work in a smoke/secondary smoke environment
Complaints about the recruitment or selection process for employment should be directed in writing to office of the President and CEO of Wind Creek Hospitality.
