Line Cook

SUMMARY
The Line Cook is responsible for preparing food products according to the chef’s specifications, ensuring all dishes are prepared in a timely manner and meet the high-quality standards outlined by Juniper Preserve.

ESSENTIAL DUTIES AND RESPONSIBILITIES
Food Preparation & Cooking:

1. Inspect food preparation and serving areas to ensure safe and sanitary food handling practices are observed.
2. Be available to work any shift, at any time, across all kitchens and food & beverage outlets.
3. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
4. Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
5. Regulate temperatures of ovens, broilers, grills, and roasters.
6. Weigh, measure, and mix ingredients according to standard recipes using various kitchen utensils and equipment.
7. Portion, arrange, and garnish food to specifications in a timely manner.
8. Observe and test foods to ensure they are cooked sufficiently, using methods such as tasting, smelling, or piercing with utensils.

Kitchen Operations & Maintenance:

1. Stay updated on recipe changes and ensure assigned items are prepared accurately according to recipes to control food costs.
2. Receive food deliveries, checking contents to verify product quantity and quality.
3. Uphold food quality standards and production expectations set by Juniper Preserve.
4. Perform scheduled cleaning, stocking, rotation, and maintenance tasks as directed by the Chef.
5. Attend training seminars and staff meetings as scheduled.
6. Foster a cooperative and harmonious working environment, promoting employee morale, productivity, and efficiency.
7. Keep immediate supervisor informed of any issues or concerns, taking corrective actions when necessary.

Workplace Standards & Safety:

1. Handle multiple tasks effectively while adhering to safety practices in job performance.
2. Maintain regular and reliable attendance.
3. Uphold professional standards, including appearance, interaction with members, guests, and coworkers, and effective communication.
4. Avoid discussing work-related issues with members and resort guests.
5. Maintain a positive attitude and be flexible in taking on new tasks as assigned by the Executive Chef.

QUALIFICATIONS
Required:

1. Ability to perform each essential duty satisfactorily, with reasonable accommodations available for individuals with disabilities.
2. Ability to lift and carry up to 70 lbs., up to 20 times per shift, including placing items on high shelves in refrigerators and freezers.
3. Frequent bending and stooping required.
4. Ability to work frequently in a hot and damp environment, with exposure to potential hazards such as cuts, burns, slips, and trips.
5. Ability to walk or stand for most of a 6-8 hour shift.
6. Ability to read menu items and communicate guest needs to other employees.
7. Ability to hear clearly amidst loud background noise to answer phones and respond to guest requests.
8. Ability to carry trays and supplies as needed.

#J-18808-Ljbffr