- Create and execute the production schedule, to meet business demands as directed for all venue spaces as directed by culinary leadership.
- Plan, organize and prepare the production of all manual food product as assigned by the supervisor.
- Produce required product according to Menu or Banquet Event Orders, maintains production notes as daily work progresses as it relates to the Banquet Event Order
- Prepares hot and cold food to order as per standardized or custom recipes.
- Always provides the highest quality service to guests and co-workers.
- Train and supervise employees under his/her supervision.
- Maintain cost-effective food and labor costs as instructed by Chefs following Martis Camp standard recipes and menus.
- Follows proper food handling techniques and coordinates the use of the material and equipment to avoid waste and unnecessary expense.
- Assists with opening, closing and months end inventory counts, and duties as assigned.
- Sets up station prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service.
- Store and properly handle ready to eat, raw, cooked foods and non-food supplies.
- Follow temperature danger zone guidelines to ensure food safety.
- Maintains a sanitizer bucket at proper dilution, always.
- Ensures all products are properly wrapped, labeled, and dated.
- Operates equipment (knives, grill, flat top, fryer, ovens, slicer etc.) according to use and safety instructions.
- Cook the exact number of items ordered by each customer or BEO, working on several different items simultaneously.Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for work schedule/guest requests.
- Keeps work area clean, organized, and sanitary.
- Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand/ station is ready for the next shift.
- Practices FIFO (First in First Out) for all products to ensure proper rotation.
- Perform all skilled labor as classification dictates.
- Lead by example.
- Other duties as assigned by the kitchen supervisor.
- Must have basic understanding of health codes and knife work. Able to learn and to work a singular station cleanly and efficiently within 1 week.
- Willing and able to absorb teaching/coaching in order to better themselves as a cook.
- Must be able to work a flexible schedule including nights, weekends, and holidays.
- Advanced knowledge and the ability to operate independently on the line is required for this position
- The ability to operate, maintain, and properly clean kitchen equipment
- The ability to multitask in a fast-paced environment
- Advanced knife skills
- Ability to interact and develop positive relationships within the organization.
- Maintain high ethical and moral standards.
- Minimum of 2 years culinary or related work experience
- State of California approved current Food Handlers Card
- High school education or equivalent (Culinary School graduate preferred)
- Ability to lift 50 lbs.
- Ability to stand/walk up to 8 hours per shift
- Must be able to frequently sit, stand, bend, push, pull, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, work with sharp knives and other objects, and walk.
- While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat
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Line Cook - Truckee, United States - Martis Camp
Description
Job Description
Job Description
POSITION SUMMARY:
ESSENTIAL JOB RESPONSIBILITIES:
KNOWLEDGE AND SKILLS QUALIFICATIONS:
EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES:
PHYSICAL REQUIREMENTS: (with or without accommodations)
Wage Range: $25-$29 hourly
*Martis Camp Club is an equal-opportunity employer.
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