Lead Line Cook - Sierra Executive Solutions : Job Details

Sierra Executive Solutions, Inc. (SES) is a 3rd party search firm recruiting for a hospitality client company in Truckee, CA for 2 Cooks / Level III. Pay range is $21.44 - $29.59 hourly, depending on experience and qualifications.

Under the direction of the Chef de Cuisine and Executive Chef, the Cook III prepares a variety of food items. The Cook III is also responsible for the cleanliness of the kitchen area.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Provide excellent customer service to customers, employees and business partners.
• Maintain a working knowledge of the Association rules and enforce them accordingly.
• Keep facility clean and free of hazards, debris, and trash. This aspect of the job often includes other custodial duties.
• Cook foodstuffs in quantities according to menu and number of persons to be served.
• Clean and maintain all kitchen appliances and surfaces.
• Take inventory as necessary.

COOK III

• Must have precise knife skills including some butchering skills with fish and steaks.
• Must know temperatures for meat, fish and steaks and be able to produce a properly cooked product, at all times, especially during very busy peak periods.
• Must master all of the restaurant's cooking stations: pantry, broiler, sauté, fryer, griddle.
• Must be familiar with the prep kitchen and be able to step in on prep work during non-peak periods. Must be able to read and follow recipes, including baked items.
• Must be able to lead the line on a regular basis. In the absence of the Chef and Sous Chef, will be asked to take charge of the tickets and the flow of dinner service.

Qualifications/Requirements:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

One year certificate from college or technical school; or 2+ years related experience and/or training in the food and beverage industry; or equivalent combination of education and experience.

CERTIFICATES, LICENSES, REGISTRATIONS

Current Cardiopulmonary Resuscitation (CPR) and First Aid certifications recommended.