Communication Skills, Cook Dishes, Equipment Maintenance/Repair, Lift/Move 50 Pounds, Point of Sale (POS) Systems, Safety Standards, Sanitation, Team Lead/Manager, Team Player, Time Management, Training/Teaching
LOCATION
Cortland, NY
POSTED
30+ days ago
Benefits:
Flexible schedule
Opportunity for advancement
Training & development
Position Overview: The Line Cook / Dishwasher at Sundog Downtown Clubhouse plays a key role in creating a welcoming dining experience for our guests. This position supports the Culinary Lead in all aspects of kitchen operations — from food preparation and cooking to maintaining a clean, efficient workspace. We’re looking for someone who takes pride in great food, works well in a team, and keeps a positive attitude in a fast-paced environment.
Responsibilities include, but are not limited to: -Open and close the kitchen as scheduled. -Prepare and cook a variety of appetizers and entrees according to Sundog standards. -Ensure all menu items are prepared on time and to quality specifications. -Wash, sanitize, and organize dishes, utensils, and kitchen equipment. -Clean, sanitize, and maintain the dishwashing machine and all work areas. -Sweep and mop kitchen floors, empty trash, and maintain cleanliness throughout the shift. -Assist with stocking, labeling, and rotating inventory. -Support front-of-house staff to ensure smooth service and excellent guest experiences. -Follow all food safety, sanitation, and health guidelines. -Perform additional duties as assigned by the Culinary Lead or management team.
Qualifications: -1+ year of experience in a kitchen environment preferred (line cook or dishwasher). -Experience in POS and ticketing systems -Ability to work both independently and as part of a team. -Understanding of kitchen safety and sanitation standards. -Must be reliable, punctual, and flexible with hours (nights and weekends required). -Ability to lift up to 50 lbs and stand for extended periods. -Strong communication and teamwork skills.
Schedule & Compensation: - 4-5 shifts per week, 40 hours, flexible hours (early morning, daytime, or evening options to best suit needs of restaurant). - Competitive hourly wage based on experience. -Part-time Schedule: Nights and weekends required