BASE LODGE LINE COOK

DEPARTMENT:  Food and Beverage

REPORTS TO: Kitchen Manager and/or Supervisor

CLASSIFICATION:   Full-Time and Part-Time, Seasonal

SUMMARY

The main purpose of this position is to ensure food is prepared quickly and precisely to fulfill the order requirements made by our guests. Line Cooks maintain above-average service quality standards with speed and consistency under pressure. This diverse position encompasses all functions of the kitchen and all staff participates in the cleanliness of the kitchen and the tools used to perform the duties.

PRIMARY RESPONSIBILITIES

• Provide courteous and quick customer service
• Take food orders from guests and communicate the order to other staff
• Prepare all food according to set recipes or prep lists
• Assist in all areas of the kitchen as required
• Prepare all grilled items including hamburgers, chicken, etc.
• Prepare food using a deep fryer
• Fill steam tables and turn on heat lamps
• Prepare your own preparation for menu items
• Stock, replenish, and keep all stations clean
• Keep storage areas clean
• Monitor fridges, freezers, and loading docks for cleanliness
• Scrape waste from dinnerware and put them in the dishwasher
• Wash all utensils and glassware
• Collect and dispose of garbage
• Maintain safety per OHSA and abide by Green Initiatives
• Adhere to health and safety policies

QUALIFICATIONS

• A minimum of 2 years prior kitchen experience is necessary, preferably in a cooking position
• Basic knowledge of kitchen equipment such as char broiler, deep fryer, and convection oven required
• Ability to stand for long periods
• Enthusiastically work with co-workers in a cooperative manner
• Ability to interpret and follow the instructions of a prep list
• Remain focused and be thorough with assigned tasks
• Basic knife and food handling skills are assets
• Available to work weekends, evenings and holidays