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Line Cook
Job
The Point Resort
Saranac Lake, NY (In Person)
$46,800 Salary, Full-Time
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Job Description
Line/Prep Cook Job Description • We are looking for a professional line cook to prepare food to the exact Chef standard. Line cook duties will consist of assisting the Executive Chef and Sous Chef with their daily tasks. The successful candidate will play a key role in contributing to our guest satisfaction and acquisition goals. Responsibilities Set up the kitchen for the shift. Assists with cutting, marinating and precooking foods Clean throughout shift to maintain sanitary conditions and organization of the kitchen. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Answer, report and follow executive or sous chef's instructions Help maintaining inventory appropriately Cooks a specific portion of each plated meal as assigned by either the head or sous chef. Keeps pace with other cooks on the line so that all food is ready for each service. Steps in to help team when behind on there prep work Assembles dishes. Plates food in an attractive manner to maximize customer enjoyment. Set up and stocking stations with all necessary supplies for success throughout shift Cook menu items in cooperation with the rest of the kitchen team Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and guests Comply with the Point standards and philosophy •Skills Knowledge of standard cooking, baking and grilling techniques. Possesses excellent communication skills. Works cooperatively and efficiently in a team environment. Has the ability to perform calmly under pressure. Uses critical thinking and reasoning skills to solve problems quickly. Manages time effectively. Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary. Willingness to learn new recipes and new procedures rapidly. Stays up-to-date on changes in state and county sanitation requirements. Manages material resources well and places new orders soon enough to prevent running out of supplies. Monitors personal performance and makes improvements where needed. •