Tree Room - Line Cook I

Job Title: TREE ROOM LINE COOK I

Department: Kitchen

Reports To: Chef

Rate of Pay: $21.00/hour

Shift: Open Availability 5 days/week

Full-Time, Year-Round or Seasonal, Full-Time

Must be available to work weekends and holidays

FLSA Status: Non-exempt/Hourly

 

SUMMARY

Responsible for properly cooking food to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment.

May be assigned to the Pantry or Line Cook station.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Properly prepare station to execute food preparation in a sanitary environment.
• Stock station with the appropriate quantity of prepared menu items to quality standards and expected business levels.
• Cook and prepare food according to recipes.
• Plate and garnish to standard.
• Comply with health code standards at all times.
• Maintain station throughout shift to ensure smooth execution of menu items.
• Follow Sundance standards for rotating and labeling food.
• Store food at the proper temperature.
• Clean and sanitize equipment used.
• Clean work area prior to checking out with the Chef.
• Contribute to a positive work environment.
• Exhibit competence in basic knife skills.
• Exhibit understanding of basic salad preparation, and dressing preparation.
• Maintain a sense of urgency at all times.
• Work collectively as a team.
• Read tickets and make items to guest expectations and standards.
• Follow basic directions on plating to execute each dish with precision and accuracy.
• Fill out prep sheets and closing sheets clearly and accurately.
• Work with the Chefs to create a daily amuse bouche that is delicious, elegant, and elevated.
• Cross train on other stations or projects when regular tasks are complete.
• Clean and organize all coolers before end of shift.
• Follow all instructions given to you by the Chef or Sous Chef.
• Support recycling program.
• Follow FIFO.
• Read and execute recipes provided by the chef.
• Follow instruction with care, urgency, and accuracy.
• Minimize waste.

 

QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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.
• One year certificate from college or technical school; or one to two years related experience and/or training; or equivalent combination of education and experience.
• Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
• Must possess or obtain a current food handlers permit within 30 days of employment.
• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 100 pounds, and occasionally lift and/or move more than 100 pounds.
• Must be 18 years of age or older.

 

WORK ENVIRONMENT

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts, extreme hot and cold non-weather conditions. The employee is occasionally exposed to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.