Line Cook - Bistro Clymer, NY

Line Cook

The Line Cook reports to the Food & Beverage Outlet Manager and Shift Supervisor to prepare food in accordance with resort specifications in a high volume, fast‑paced restaurant kitchen. The Grill Cook is responsible for exceeding guest expectations by maintaining consistent quality standards and working in a team environment to ensure a successful food service.

Include the following:

• Produce a successful food service while handling multiple priorities with a high degree of professionalism.
• Work in a team environment to deliver superior customer service and ensure complete guest satisfaction.
• Use various cooking techniques to prepare menu items in accordance with resort specifications.
• Weigh, measure, and mix ingredients according to recipes or as instructed using various kitchen utensils and equipment.
• Safely operate large‑volume cooking equipment such as grills, deep‑fat fryers or griddles as instructed.
• Read food order slips or receive verbal instructions to prepare food as requested by guest.
• Ensure food is cooked and stored at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Prepare all food items in accordance with resort specifications and plate for line pick‑up.
• Inspect and clean food preparation areas, such as equipment, work surfaces and serving areas to ensure safe sanitary food‑handling.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Complete closing procedures, such as sanitizing work station, cleaning grills, straining deep fryers, washing/storing dishware, sweeping/mopping and removing trash/debris.
• Follow operating procedures to ensure the security and proper storage of inventory and equipment, adhere to operating instructions, minimize misuse of supplies, and report shortages to manager.
• Ensure confidentiality of all trade secrets, keeping all recipes, policies and procedures secure.
• Abide by department, resort, and company policies, procedures and safety rules at all times.
• All other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Punctuality and dependability, and, if the need arises, willingness to work non‑scheduled shifts.
• Proven ability to calmly multitask in a fast‑paced, high‑demand environment.
• Ability to communicate effectively with team members and customers in a courteous, caring and professional manner.
• Must possess superior leadership skills and demonstrate professionalism.
• Ability to follow directions and cook well with resort policies and standards in mind.

• Minimum 1‑year experience in a high‑volume restaurant, hotel or resort kitchen.
• Successful completion of a technical culinary education or apprenticeship program preferred.

Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency preferred. Resort will provide Serve Safe / TIPS training as required.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Temperature is moderate, but must be able to work in extreme temperatures like freezers (−10 °F) and kitchens (+110 °F), possibly for one hour or more.
• Standing and walking are constant conditions.
• Frequent handling of objects, reaching, maneuvering, and continually positioning of oneself to perform assigned tasks.
• Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.
• Flexibility to work evenings, weekends and holidays required and willingness to flex up or down in scheduled work hours (based on business need).

Full‑time, Part‑time

$15.50 – $16.75 per hour

• 401(k)
• Health insurance
• Paid time off
• Vision insurance

• Day shift
• Evening shift

• High school or equivalent (Preferred)

• Cooking: 1 year (Preferred)
• Restaurant
  
  Experience:
  
  1 year (Preferred)

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