Line and Prep Cook

Description

Under the direction of the Executive Chef, the Cook prepares meals for restaurant guests with a focus on flavor, consistency, and aesthetics. The Cook is responsible for ensuring that every dish served meets the highest standards of quality. Guest satisfaction revolves around the food appearance, quality, and overall dining experience.

Positions are scheduled to work an average of 29 hours per week.  Shifts available include 7am-3pm and 2pm-10pm. 

Requirements

• Two years' previous prep or line cook experience in hotel/resort food and beverage industry is preferred.
• Food Handling Certification or knowledge of safety, sanitation and food handling procedures.
• Availability to work any shift and all holidays.
• Ability to work in a team environment and work calmly under pressure.

Physical Requirements

• While performing the duties of this job, the employee is regularly required to talk, hear and speak with others using clear and professional language.
• Comfortable working in high temperatures and exposure to heat from stoves, ovens, grills, and fryers.
• Requires hand dexterity for chopping, slicing, and handling kitchen tools safely.
• Will be occasionally required to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
• Must be able to reach overhead and below the knees, including bending, twisting, pulling, and stooping. 
• Drive vehicle for performance of duties.