- Prepares meals, using standard, approved menus and recipes in sufficient quantity and best quality, while using your own judgment to address problems that arise.
- All packages left outside are to be secured inside the building before leaving company property.
- All deliveries must be put away by the shift that receives them, in the proper location, ensuring that no product is left on the floor.
- Ensure that all food storage areas are clean and organized to the executive chefs standard.
- Properly complete cleaning and organizational tasks during the slower periods of the day.
- Meets specific needs of calendar and scheduled events (regular and special).
- Operate and maintain all equipment necessary for food preparation including convection ovens, stoves, meat slivers, choppers, knives, steamers, steam kettles and skillets.
- Maintain product inventory efficiently to reduce product loss due to waste.
- Discuss supply needs with immediate supervisor or Director.
- Check out with the immediate supervisor, providing any pertinent information necessary. In the absence of an immediate supervisor on property please provide any necessary information to the immediate supervisor via email or text message.
- Keep all equipment, storage areas, and work areas clean and maintained to the standards set by the North Carolina Department of Health.
- Wear and maintain Lake Junaluska staff uniform and name tag.
- Comply with all safety policies, practices and procedures.
- Perform other duties as assigned.
- Must know proper food handling methods, with sound knowledge of food health and safety regulations.
- Assist in ensuring overall quality of product at all meal periods with emphasis on presentation, garnishing, and overall quality of all events with an ongoing focus on constant improvement of quality andservice.
- Position requires an encouraging, positive attitude.
- Must be able to interact with guests as well as staff from other departments.
- Willing and able to become ServSafe certified.
- Any combination of education and experience equivalent to three years experience in institutional food preparation.
- Prefer Associate degree in culinary arts and one-year institutional food preparation experience.
- Must be flexible and work well under pressure.
- Must be clean, neat, and physically capable of performing all assigned duties.
- Must work as a team member and cooperate with all staff.
- Able to follow directions, read and comprehend simple instructions, short correspondence and memos; write simple correspondence.
- Ability to solve problems in standardized situations.
- Must be able to prioritize and multi-task projects.
- Manage time so as to complete all the necessary tasks in the scheduled time.
- Be punctual to work and other related functions; perform well in a team environment; complete work in a timely, accurate and thorough manner; conscientious about assignments and be able to prioritize daily tasks and events.
- Must be a team player and cooperate with all staff.
- Must be a self-starter, and able to work both independently and within the framework of a team.
- Ability to receive guidance with respect to general objectives; in the majority of tasks and projects assigned, occasionally determine methods, work sequence, scheduling and how to achieve objectives of assignments; operate within specific policy guidelines.
- Strive for excellence in service with all tasks and/or duties.
- Participate in proactive team efforts to achieve departmental and company goals.
- Provide leadership to others through example and sharing of knowledge/skill in a positive, professional manner.
- Well-lighted, heated (sometimes extreme) indoor (and occasionally outdoor) settings with adequate ventilation kitchen area.
- Physical demands: Able to lift and carry items up to 50 pounds, stand for prolonged periods of time, walk, sit, reaching and manual dexterity to reach/handle items above head, such as cookware, utensils, etc.; perceives attributes of objects and materials.
- Moderate physical activity performing somewhat strenuous daily activities of a primarily food service nature.
- Able to taste and smell for food preparation.
- Must be able to see close and at a distance; to read recipes, etc.
- Moderate noise
- Work schedule: Monday-Sunday nights/weekend/ holidays as required.
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Lead Line Cook - Lake Junaluska, United States - LAKE JUNALUSKA ASSEMBLY INC
Description
Job DetailsJob Location
Lake Junaluska Assembly Inc - Lake Junaluska, NC
Position Type
Full Time
Education Level
High School
Travel Percentage
None
Job Shift
Variable
Job Category
Hospitality - Hotel
Description
LJA Mission Statement:
The mission of Lake Junaluska is to be a place of Christian hospitality where lives are transformed through renewal of soul, mind and body.
Located in the Smoky Mountains of Western North Carolina, Lake Junaluska is a conference and retreat center that hosts over 50,000 overnight guests annually. We have over 400 lodging rooms, a campground, and meeting space for up to 2,000 people. All of our facilities are located on a scenic 1,200 acre campus which boasts panoramic views, abundant recreation opportunities, and a 200 acre lake. Our market ranges from youth groups to affluent leisure guests primarily from the Southeastern US.
Essential Functions
Knowledge, Skills and Abilities
