• Line Cooks and Pastry Cooks

    Rough Creek Lodge & Conference Center
    Job Description
    Plan, prep, set-up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards of plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. 

    Greet guest in a caring, friendly, and courteous manner when any guest is encountered on the property.
    Work with all other departments to insure smooth interdependent operations throughout the hotel.
    Meet with Exec. Chef/ Sous Chef/ Pastry Chef/ First Cook to review schedules, assignments, changes and other pertinent information.
    Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

    Six months experience as a line cook in a restaurant or hotel
    Must be able to work nights, weekends and holidays as needed.
    Ability to perform job functions with attention to detail, speed and accuracy
    Ability to prioritize, organize, and follow-through
    Ability to be a clear thinker, remain calm and resolve problems using good judgment
    Ability to work well under pressure of meeting production schedules and timelines for guest food orders.
    Ability to maintain good coordination.
    Ability to transport cases of received goods to the workstation, pots and pans of food from the storage area.
    Ability to lift and carry a minimum 50 lb. in an overhead position.
    Ability to work a fifteen-hour shift in a hot, noisy and sometimes close environment if needed
    Ability to work with all products and ingredients involved
    Ability to use all senses to ensure quality standards are met
    Ability to operate clean and maintain all equipment
    Ability to comprehend and follow recipes
    Ability to expand and condense recipes
    Ability to perform job functions with minimal supervision
    Ability to work cohesively with co-workers as part of a team
    Ability to push, pull, lift and do abundant physical movements throughout the work areas.
    Ability to read, write and communicate English very clearly
    Ability to perform basic mathematical and accounting functions
    Ability to be well organized, work neatly, and focus on details of the job.

    High School diploma or equivalent vocational training or trade school certificate
    Certification of culinary training or apprenticeship
    Pay Commensurate with skill level: $10.00-16.00 per hour
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