Line Cook - Skirose : Job Details

** Line Cook**

**Job Category****:** Food & Beverage **Requisition Number****:** LINEC001192 Showing 1 location **Job Details**

**Description**

**POSITION SUMMARY**

Line Cooks are responsible for preparing and serving quality food products - made to order - efficiently and with extra attention to excellent customer service.

**EDUCATION / EXPERIENCE/ SKILLS AND REQUIREMENTS**

* Must be at least 18 years of age

* 2 years previous cooking/prep experience required

* Current ServSafe Food Handling certification preferred

* Breakfast and Lunch preparations experience preferred

* English communication and customer service skills preferred

* Must be able to organize and prioritize under pressure while maintaining a calm and pleasant demeanor

**CONTACTS**

INTERNAL: Employees and management staff from all Mt. Rose departments

EXTERNAL: Resort guests

**ESSENTIAL DUTIES & RESPONSIBILITIES**

* Provide excellent and efficient guest service

* Prepare and serve menu items to order

* Serve pre-cooked menu items to order

* Maintain quality, consistency, and portion standards of all food served

* Maintain strict food safety and food sanitation standards

* Maintain kitchen logs for food safety program and food products

* Monitor food product and supply inventory and notify supervisor when ordering is needed

* Develop and maintain positive communication and teamwork with co-workers and managers

* Set up and stock the service station for daily operation.

* Assist in storing food inventory in its proper storage location

* Maintain a clean food serving station and clean the serving stations and kitchen at the conclusion of each days service

* Clean the cook equipment on a regular maintenance schedule

* Develop and maintain positive communication and teamwork with co-workers and managers

MARGINAL DUTIES & RESPONSIBILITIES

* Set the example by actively contributing to department and company goals.

* Clarify expectations and seek additional training as needed.

* Build quality into work. Ensure processes are consistent with quality objectives. Be aware of current quality levels versus target levels.

* Make suggestions for improvement in areas of cost reduction, processes, quality and productivity.

**Qualifications**

**Skills**

**Preferred**

**Cooking and Food Prep** *Expert* **Customer Service** *Expert* **Behaviors**

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**Motivations**

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**Education**

**Experience**

**Licenses & Certifications**

**Preferred**

ServSafe Food Handler