SER Line Cook Sub Shop FT

Open to the Public

4/30/25-5/5/25

Full-Time

Days and Shifts: TBD

 

Position Summary: 

Under the supervision of the SECR Culinary or Food & Beverage Supervisor, produce high volumes of food without compromising quality. 

Essential Duties and Responsibilities: 

• Assist in producing exquisite food items in large volumes according while strictly following recipes.
• Maintain all sanitation rules and regulations.
• Cook or heat food for assigned station or location; cook menu item to guest’s request.
• Set up and tear down service line; stock products as needed.
• Stock products as needed.
• Prep food products for daily production and execution of menus.
• Maintain proper food rotation, first in first out.
• Ensure food is maintained at proper temperatures.
• Keep all equipment in an “as new” state.
• Produce all food products consistently without compromising quality.
• Follow the standard for the storage and handling of all food products.
• Prepare food to very high standards of taste and plate presentation.
• Properly present all products in accordance with Outlet standards.
• Maintain composure and produce in high volumes during peak volume times.
• Communicate with front and back of house any issues or problems.
• Keep area neat, clean and organized.
• Ensure that only the highest quality of foods are prepared and presented to guests and associates.
• Assist stewarding and custodial in daily kitchen cleanliness and maintenance (i.e., sweeping and mopping) and in ware cleaning areas (i.e., washing pots, pans and dishes).
• Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
• Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
• The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Contacts/Purpose of Contacts: 

• Contact with Culinary Supervisor and associates to ensure a smooth running operation.

Minimum Qualifications: 

• Must be at least 18 years of age.
• Six months of restaurant cooking experience with increasing levels of responsibility, or six months of SECR internal Culinary training.
• Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.

License, Certification, or Special Requirements: 

• Must be able to attend annual ServSafe Food handler training classes.
• Native American preference shall apply to all positions.

Knowledge, Skills, and Abilities: 

• Knowledge of a full range of food preparation, principles, and procedures related to cooking in large quantities.
• Knowledge of food safety and sanitation regulations and procedures.
• Skill in providing superior guest service to external and internal guests.
• Skill in the operation, breakdown, and cleaning of commercial food service equipment used in quantity food production.
• Ability to work under high volume stressful situations.
• Ability to follow standardized recipes for quantity cooking.
• Ability to manage various cooking processes so that food items are served at their peak taste, texture and appearance with minimum holding periods.
• Ability to safely operate various cooking equipment and kitchen appliances.
• Ability to carry out instructions furnished in verbal or written format.
• Ability to communicate effectively both verbally and in writing.
• Ability to handle multiple tasks and meet deadlines.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to work flexible hours, including weekends, holidays, and varying shifts.

Physical Demands: 

• Frequent use of hands, wrists, fingers associated with the preparation and cooking of food.
• Required to stand for extended periods of time.
• Frequent bending, stooping, reachin