LINE COOK

Position Summary

Prepares food using recipes created by the Chefs, completes food prepping tasks while managing food safety & sanitation practices.

Key Accountabilities

•Adherence to Rod 'N' Reel Resort quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements.

•Promote a safe and healthy work environment and superior guest experience.

•Ensure Back of House facilities are maintained.

•Represent, support, and protect the Rod 'N' Reel Resort brand.

•Support a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback.

Requirements

Core Responsibilities

•Assist with stocking food items and setting up the kitchen stations with necessary supplies.

•Prepare food items by cutting, chopping, mixing and preparing sauces.

•Cook food items by grilling, frying, sauteing, and other cooking methods to specificized recipes & standards.

•Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.

•Cleans and sanitize cooking areas & surfaces before, during and at the end of the shift.

•Preform inventory checks and completes food cooling & storage logs.

•Work with Front of House team members to ensure that orders are completed according to request and on time.

•Follow proper prep procedures, including always using approved, standardized recipes.

•Follow procedures for food execution using line builds.

•Adhere to recipes and proper preparation and plating technique.

•Adhere to operating systems, procedures, and standards.

•Ensure all company specifications are followed.

•Maintain strict adherence to proper food safety and sanitation procedures.

•Ensure a safe work environment in the Back of House to reduce the risk of injury and accidents.

•Actively support security procedures in the restaurant to protect employees,

guests, and company assets.

•Participate in and support company-provided training and development programs and initiatives.

Qualifications

High school diploma or GED are preferred, but not required. Previous experience as in the restaurant is preferred, but not required. Must speak English fluently and be able to write in basic English. Must be able to work well under pressure and be self-motivated. Must have good organizational and time management skills. Good communication skills-both written and verbal. Must be dependable, reliable and be driven with minimal supervision. Must possess a high level of awareness, attention to detail and follow-through. Must be both effective and efficient at multi-tasking in pressure situations.

Physical Requirements

Position requires sitting, handling, eye-hand coordination, stooping, kneeling, and walking/standing for multiple hours in succession. This position may on occasion require the lifting, carrying, pulling or pushing of up to approximately 21-50lbs. Must be able to withstand changes to temperature, steam and heat. Must be able to work in a confined area for multiple hours in succession.

Must be able to reach with hands and arms, talk and hear effectively with surrounding background noise. Vision requirements include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. Must possess adequate sensory abilities to observe and detect emergency situations, distinguish product taste, texture, temperature, presentation and preparation. Must be able to add, subtract, multiple and divide at a basic level.