Boyne Resorts

Line Cook

US-MI-Boyne Falls
2 weeks ago
Requisition ID
2017-1835
# of Openings
16
Boyne Mountain Resort
Position Type
Seasonal Full-Time
Season
Not Applicable
Targeted Job Start Date
8/14/2017
Category
Food and Beverage

Overview

The focus of this job is on producing high quality, detailed work based on established standards, guidelines and procedures. Precise, consistent work output is essential requiring patience and a willingness to handle and complete one task at a time. The job environment is stable, based on known relationships with people and well-defined processes. Job knowledge and competency is built through structured step-by-step training and positive, supportive coaching from management and peers. Communication with others is based on knowledge of repetitive job routines and procedures gained from sufficient on the job experience. Consistent, error free work based on defined regulations and standards are key measures of job performance success. The job environment promotes steady, methodical work output so that job routines can be completed on time and error-free.

 

Responsibilities

A line cook is to prepare food, help the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards.

 

Prepare food according to food handling guidelines and cooking procedures.

 

Measure and mix ingredients according to recipe or use record to prepare and prep food items.

 

Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

 

Communicate and coordinate production with other cooks, wait staff and members of the food and beverage team.

 

Possess knowledge and become familiar with all kitchen equipment.

 

Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, kettles, etc.

 

Observe and test foods being cooked by tasting, smelling, and piercing with thermometer to determine proper preparation and cooking.

 

Plate and proportion food and maintain consistency according to presentation specifications, using records or specs.

 

Label, date and rotate all stored food.

 

Perform closing procedures including equipment maintenance and shut off, cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

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