Kitchen Line Cook

Location: Seacliff

SUMMARY:

Ensures breakfast, lunch, and dinner items are prepared to the standards of Sander lings Restaurant. Knows assigned menus and specials and capable of execution. Flexible and willing to perform any task to better service.

ESSENTIAL DUTIES AND RESPONSIBILITIES Prepare food of consistent quality by tasting (especially sauces and dressings, following recipe cards and production and portion standards, per check from servers

Checks work area before service to ensure all stations are organized and set-up to par Ability to execute menu items on the line effectively and efficiently with minimal supervision

Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages

Utilize, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill

Check all containers for cleanliness, dates, covers and labels

Opening Shift– follow all set procedures including signing out keys at the front desk, unlocking coolers and set up line for the day Closing Shift – follow all set procedures including lock all refrigeration units, turn off equipment and give keys to front desk or hand to closer

Daily Cleaning and sanitizing of work areas including grease traps, ovens, refrigeration, ovens, grill, floors, fryers, walls, ceiling tiles, counters, shelving, tables, rolling racks and any other item that needs to be cleaned using proper chemical cleaning agent

Ensure presentation for every plate is consistent and in line with quality and presentation standards of the resort.

Ensure all equipment is working order and report any items to be repaired to maintenance

Perform other related duties as requested by the supervisor.

QUALIFICATIONS, SKILLS & ABILITIESObtains cooking fundamentals associated with this position

Ability to perform assigned duties with attention to detail, speed, accuracy

Ability to work well under pressure of organizing and attaining production schedules

Excellent knife skills such as dicing, slicing, and chopping

Ability to operate, clean and maintain all equipment required in job functions

Ability to expand and condense recipes

Ability to work all stations in kitchen

Punctuality and regular, reliable attendance

Interpersonal skills and the ability to work well with others and the public and timelinesEDUCATION AND/OR EXPERIENCE1-2 years of experience in a similar position at a hotel or restaurant preferred

Culinary degree or training preferred

High school or GED graduateLANGUAGE SKILLSAbility to read, comprehend and provide instructions, both written and verbalCERTIFICATES & LICENSES Must provide valid document(s) to work in the USMust provide valid Food Handlers Certification or complete certification within 30 days of employment PHYSICAL DEMANDS While performing the duties of this job, the employee must be able to:

Lift 25-50 lbs.

Stand and walk for long periods of time Frequent leaning, bending, or stooping

Constant use of hands and manual dexterity