LINE COOK
BASIC FUNCTION
A Line Cook is an entry level position responsible for preparation and cooking of hot and cold food items in the foodservice department. A cook may work in, or prepare food for multiple outlets during a single shift including the cafeteria, restaurants, bar or catering.
CHARACTERISTIC DUTIES & RESPONSIBILITIES
- Prepares hot and cold food items following standardized recipes.
- Maintains appropriate prep of food- Mise en place.
- Washes service ware and kitchen utensils.
- Receives and stores food.
- Cleans the production areas as necessary.
- Participates in sanitation classes and inspections.
- Recognizes and reports all necessary maintenance promptly.
- Learns the skills required to advance to the position of Cook I
- Assists the Culinary Manager with weekly food inventories.
- Assists the Culinary Manager with ordering and maintaining food cost procedures.
- Fills in where needed to ensure efficient operations.
- Suggests improvements to the operating format.
- Other duties as assigned.
SUPERVISION RECEIVED
Direction is received from Kitchen Manager
QUALIFICATIONS
- Must be able to stand during the entire shift.
- Works frequently in a hot and damp environment.
- Reaches, bends, stoops, shakes, stirs, and wipes.
- Lift and carry sacks and cases of up to 70-lb up to 20 times per shift.
- Reading and writing skills required.
- Immerses hands in water frequently.
- Must be age 18 or older.
- Must have a high school diploma or equivalency
- Must be able to legally accept employment within the US.
- Must have a minimum of 1 year professional prep cook experience or equivalent.
At Ragged Mountain we work as a team, flexing with the business and team needs. Responsibilities, duties and the requirements for this position may change at any time, with or without a change in title, benefits or salary. Like most jobs in the recreation field, this position requires a flexible schedule, working holidays, weekends and long hours as necessary.
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