Line Cook-Level 2

Location: Township of Vernon

Line Cook-Level 2 – Mountain Creek

Location:

Vernon, NJ Reporting to:
Executive ChefSNOW Partners Mission Statement:“To Enhance the Lives of our Team, Guests and Partners by Building Lasting Connections.”About Mountain Creek:

Mountain Creek, a four-season resort, offering skiing/snowboarding, bike park, waterpark, weddings, mountain coaster, restaurants, and lodge.

How the Line Cook-Level 2 works with the Team:

Has valuable work experience as a strong, reliable, and dependable cook. Will be an extension of leadership to uphold standards in food quality and cleanliness. Can execute kitchen lines & satellite events at a high level and needs minimal guidance. Advancement opportunity to a Sous Chef.

Team Member Responsibilities:

Has the ability to work all kitchen stations in our restaurants, and thorough knowledge of banquet event execution. (Rehearsal dinners, Weddings, corporate events)
Must take responsibility for keeping the walk-ins and all food storage clean and organized. Fifo, Food Hierarchy, and minimizing waste. Filling out waste logs Shows good judgment in minor decision making. Such as, food quality control. (Ensuring food presentation, and quality is up to standard)
Must be able to prepare and properly cook high end proteins such as Duck, Lobster, Lamb, and Scallops. Proper handling and preparation of Shellfish. Shucking clams and oysters

Must be able to break down and portion out large proteins to necessary weight and size, Such as whole fish, large cuts of beef, whole poultry and fowl

Must be able to properly make stocks (chicken, veal, fish, lobster) Soups (Chowders, Broth based, Purees), variations of sauces, (Demi glace, bearnaise, beurre blanc)
Properly cooking large quantities of dinner proteins, sides, and sauces

Ability to execute banquet, plated dinner service. Delivering visibly appealing plates in a timely manner

During banquets, has the ability to execute high volume action stations, in a calmly manner, while interacting with guests

Performing daily line checks, ensuring proper stock levels and quality control

Training on expediting restaurant service using our kds system

Can properly fill out on hand inventory for ordering

High level of food Knowledge Knowledge of food trends and dietary restrictions (GF, Vegan, Dairy and other food allergens)
Has the ability to work on the Sauté or Grill station independently as well as supporting other stations

Ability to lead the team on the line, during a la carte service and banquet service

Must be able to perform calmly under pressure during high volume service

Execution of late night food stations

Including dessert enhancements

Must be able to open or close a kitchen properly on their own in a timely manner

Team Member

Qualifications:

3-5 years of relevant Cook experience

Servsafe recommended

Must be 18 or older