Job Summary
Years Experience
1 - 3 years
Job Description

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

Job ID: 301877582

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