Lead Line Cook - MM

Lead Line Cook

A Lead Line Cook is responsible for preparing food to the chef's specifications and to set up stations for the menu. Lead Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Shift: Part Time (0-29 hours per week) must be available for weekdays, weeknights, weekends, days, afternoons, nights.

Essential Duties and Responsibilities:

• Sets up and stocks food items and other necessary supplies
• Assists with training of new employees within the kitchen
• Mitigates waste of product based on needs of the restaurant
• Assists with banquets and all other special events
• Deep cleaning projects assigned by the chef must be completed
• Prepares food items by cutting, chopping, mixing, and preparing sauces
• Cooks food items by grilling, frying, sauting, and other cooking methods to specified recipes and standards
• Maintains cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
• Cleans and sanitizes cooking surfaces at the end of the shift
• Performs inventory checks and completes food storage logs
• All other duties as assigned

The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position.

An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Minimum Qualifications:

• High School diploma/GED
• Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry's best practices
• Solid interpersonal communication skills
• Must have availability early mornings, late evenings, weekends and holidays

Education: High School diploma/GED

Experience and/or Training: Experience preferred

Licenses/Certificates: N/A

Technology/Equipment: Standard Commercial Kitchen Equipment

Physical and mental demands:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Regularly required to stand, sit, and walk; talk and hear; taste and smell; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
• Ability to lift/move 50 lbs. or more and occasionally lift and/or move up to 100 lbs
• Frequent exposure to fumes, odors, and gasses.

Equipment Used:

• Industrial Oven
• 6-Burner Stove Top
• Deep Fryer
• Flattop
• Char Grill
• Warmer/Proofer
• Walk-in Cooler

Working Environment:

• Occasionally work in temperatures above 100 degrees or below 35 degrees in walk-in cooler
• Occasionally will walk on slippery surfaces
• Noise level in the work environment is frequently loud to where you have to raise your voice to be heard
• Common hazards include burns from hot ovens, falls on slippery floors, and cuts from knives and other sharp objects
• Usually stand for long periods of time
• Fast-paced environment
• Must be willing to work early mornings, late evenings, weekends, and holidays

Marquette Mountain is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.