The Sagamore Resort is looking to add a Line Cook to our team! A great Line Cook is motivated, a strong team player with good communication, and passionate about the food they serve. Our restaurants offer a variety of menus, from Italian, pub-fare, seafood, high-level steakhouse, and more - so your culinary skills will always have the opportunity to develop and grow with our team.
Responsibilities:
- Sets up the station in time for service according to restaurant guidelines
- Prepares all food items as directed in a sanitary and timely manner
- Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant
- Restocks all items as needed throughout the shift and is responsible for taking inventory after service
- Cleans and maintains stations in practicing good safety, sanitation, organizational skills
- Has understanding and knowledge to properly use and maintain all equipment in the station
- Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
- Performs additional responsibilities, although not detailed, as requested by the Chef, and Sous Chef at any time
Qualifications:
- High School Diploma/GED a plus but not required
- Previous experience a plus
- A thorough and deep understanding of professional cooking including basic techniques and working food knowledge.
- Understanding and knowledge of safety, sanitation and food handling procedures.
- Professional communications skills are required
Compensation: Pay range is $17.50 to $19.75 an hour, based on experience and qualifications
Benefits:
- Health Insurance
- Dental Insurance
- Life Insurance
- Vision Insurance
- 401(k)
- Free Associate Parking
- Free Meal for every shift worked
- 25% Discount in Resort Outlets
- Hotel Discounts with OPL
- Friends and Family Discount
The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks.
We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.