Kitchen Line Cook

Job DetailsJob Location: Saybrook Point Resort & Marina - Old Saybrook, CT 06475Position Type: Full-Time/Part-TimeJob Title: Kitchen Line Cook FLSA Classification: Nonexempt (Hourly) Salary Range: $17.00 - $25.00, per hour Reports to: Executive Chef   Job Description Summary/objective: The role of a line cook is to prepare culinary delights for our guests and owners. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The line cook is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. Essential functions Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. Greet each guest, enthusiastically and with a smile to create a friendly positive experience. Conforms to AAA Four Diamond Standards. Prepares a variety of meats, seafood, poultry, vegetables and other food items using recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Provide food allergies report to Chef. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Completes required tasks within assigned time frames. Tracks and reports any food waste. Assists in food prep assignments during off-peak periods as needed. Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Cooks only items generated from the restaurant point-of-sale system Ensure floors are safe, remove debris, grease, water, etc. Perform all other duties as assigned by management. Fully aware of and comply with Inns policies and procedures as identified in the procedure manual and handbook. Adhere to all Health and Safety policies and procedures. Work environment Working conditions are based in a hospitality setting. Associates may be exposed to weather conditions prevalent at the time. Noise level in work environment is usually moderate. Exposure to cleaning solvents, chemicals Some exposure to smoke, steam, high temperatures and humidity. Physical demands To perform this job successfully, the individual must be able to stand, move and work throughout the kitchen area and property, including walking up to 1 ½ mile, climbing stairs and standing at workstation for the duration of the shift. While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands and fingers, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The associate must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus. Work authorization/security clearance requirements Saybrook Point Resort & Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States. Affirmative Action/EEO statement Saybrook Point Resort & Marina is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, religion, sex, national origin, age, disability, genetic information, gender identity or expression, or veteran status. Other duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. QualificationsCompetencies Strong communication skills Organizational skills Positive interpersonal skills required. Demonstrate a team approach with co-workers. Ability to read and comprehend simple instructions and correspondence. Required education and experience High School diploma or GED required. Minimum of 1-year experience in kitchen preparation and cooking. Preferred education and experience Previous experience working as a Line Cook Culinary school diploma In-depth knowledge of various cooking methods, ingredients, equipment and procedures Familiar with industrys best practices Accuracy and speed in executing assigned tasks Attention to detail. Additional eligibility requirements Maintains all current licenses and certifications Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest. Available days, evenings, weekends, holidays and extended hours as business dictates.