Line Cook (Full-Time/Part-Time)

POSITION SUMMARY
Line Cooks are responsible for preparing and serving quality food products - made to order - efficiently and with extra attention to excellent customer service.

EDUCATION / EXPERIENCE/ SKILLS AND REQUIREMENTS

• Must be at least 18 years of age
• 2 years previous cooking/prep experience required
• Current ServSafe Food Handling certification preferred
• Breakfast and Lunch preparations experience preferred
• English communication and customer service skills preferred
• Must be able to organize and prioritize under pressure while maintaining a calm and pleasant demeanor

CONTACTS
INTERNAL: Employees and management staff from all Mt. Rose departments
EXTERNAL: Resort guests

ESSENTIAL DUTIES & RESPONSIBILITIES

• Provide excellent and efficient guest service
• Prepare and serve menu items to order
• Serve pre-cooked menu items to order
• Maintain quality, consistency, and portion standards of all food served
• Maintain strict food safety and food sanitation standards
• Maintain kitchen logs for food safety program and food products
• Monitor food product and supply inventory and notify supervisor when ordering is needed
• Develop and maintain positive communication and teamwork with co-workers and managers
• Set up and stock the service station for daily operation.
• Assist in storing food inventory in its proper storage location
• Maintain a clean food serving station and clean the serving stations and kitchen at the conclusion of each day’s service
• Clean the cook equipment on a regular maintenance schedule
• Develop and maintain positive communication and teamwork with co-workers and managers

MARGINAL DUTIES & RESPONSIBILITIES

• Set the example by actively contributing to department and company goals.
• Clarify expectations and seek additional training as needed.
• Build quality into work. Ensure processes are consistent with quality objectives. Be aware of current quality levels versus target levels.
• Make suggestions for improvement in areas of cost reduction, processes, quality and productivity.