Cook Dishes, Culinary Training, Equipment Maintenance/Repair, Food Production, Food Quality, Forecasting, Production Planning, Safety/Work Safety, Sanitation, Time Management
Maggie Valley Club and Resort is excited to announce the exceptional career opportunity of a Line Cook! Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to our members and guests.
Key Responsibilities of the Line Cook:
- Learns and maintains standards in food production and quality.
- Expedites orders in a timely manner.
- Practices excellent operational sanitation.
- Executes scheduled banquet functions.
- Maintains a professional relationship with fellow associates.
- Helps reduce loss/waste.
- Communicates equipment repair needs with the chef.
- Actively participates in training efforts.
- Incorporates safe work practices in job performance.
- Attends staff meetings.
- Checks and dates all deliveries received and reports any variances to the chef in charge.
- Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
- Processes inventory requisition and receives supplies as necessary for quality production.
- Prepares the proper amount of food according to production or forecast sheets and production plans.
- Prepares items in accordance with established recipes for a consistent product.
Minimum Qualifications:
- Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.
Other Qualifications:
- Serv Safe Certified preferred.