Line Cook

Job Summary:

To participate in all activities, including food preparation, merchandise handling, ware washing, and cleanliness and sanitation procedures.

Summary of  Major Duties and Responsibilities:

• Versatility in cuisine and cooking methods to cook various types of food as well as high-end catering menu items
• Knowledgeable of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required
• Proper knife skills required
• Act as quality assurance inspector, ensuring food is of high quality
• Ensures procedures are in place in regards to labeling, dating, and/or rotating standards including the usage of day dots, FIFO (First In First Out), etc.
• Follows recipes including preparation/food handling standards which ensure designated portion control
• Know and understand the recipes and portion in preparing each unit’s menu, constantly inspect and spot-weight portion sizes
• Comply with state and local health department regulations as well as Culinary Services departmental policies
• Know and understand the use of the “Start Fresh” program when necessary
• Ensure all products are presented to guest in a visually appealing and appetizing manner through Plate Perfect
• Employees may be using equipment such as, but not limited to, knives, slicers, ovens, smokers, warmers, grills, tilt skillets, kettles, mixers, buffalo chopper, dollies, rolling racks, dishwasher, brooms, mops, etc.
• Waste Control - waste is kept to a minimum by not over producing, avoiding accidents, and properly storing and handling food; enforces small batch cooking method by producing less more often
• Responsible for maintaining a proper level of inventory at all times
• Employees are expected to be able to answer guest questions concerning park layout and menu item availability
• Learn and understand the Culinary Services Check 5
• Assists in the direction of all kitchen staff to maintain an effective and efficient operation 
• Be an active participant in safety issues relating to personal safety and the safety of fellow hosts and guests

Educational and Experience Requirements;

• Must be minimum 18 years of age
• Minimum 2 years of experience in a full-service restaurant required
• Able to successfully complete ServSafe Manager Certification within 30 days of start date
• Must submit to and pass pre-employment offer drug screen and background check