Line Cook

About Company:

At The Resort at Glade Springs, we believe that exceptional service and hospitality are the cornerstones of our success. Our commitment to creating memorable experiences for our guests is what sets us apart. As a prospective employee, you will play a vital role in upholding these values.

Our Service Philosophy:

• Guest-Centric Approach: We prioritize the needs and preferences of our guests, ensuring their satisfaction and comfort at every touchpoint.
• Attention to Detail: Every interaction matters. We strive for excellence by paying attention to the smallest details, from the cleanliness of our facilities to the warmth of our greetings.
• Proactive Problem Solving: Anticipating and addressing guest concerns before they arise is key to delivering seamless service.

Our Hospitality Culture:

• Empathy and Respect: We treat our guests and colleagues with genuine care and respect, fostering a welcoming and inclusive environment.
• Team Collaboration: Success is a collective effort. We work together, supporting and uplifting each other to achieve our common goals.
• Continuous Improvement: We are committed to learning and growing. Regular training and feedback help us enhance our skills and stay ahead in the industry.

Joining The Resort at Glade Springs means becoming part of a family that values dedication, passion, and a positive attitude. We look forward to welcoming you and working together to create unforgettable experiences for our guests. Associates enjoy great benefits including discounted golf, retail and food discounts, as well as access to our fitness center and indoor pool!

About the Role:

Assist culinary staff in meeting daily operation goals by preparing quality products for guest's consumption and enjoyment. Ensure that all food is properly flavored and cooked in a timely manner while maintaining a safe and sanitary work environment for all associates. Other duties include food preparation, meat and seafood fabrication, sautéing, grilling and frying of food.

ESSENTIAL JOB FUNCTIONS: Include the following, but other duties may be assigned.

• Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the "Clean as You Go" policy. Ensure compliance with local and state regulations.
• Ensure that all work stations at the beginning and end of each shift are adequately set-up or broken down for all meal periods. Coordinate this responsibility with all supervisors and cooks.
• Constantly spot check employees while on company time and constantly check food and quality service during all meal periods to ensure that foods served meet our portion control and quality standards.
• Perform as expeditor during peak meal periods.
• Assist in total food production effort and assures standards are being met
• Each Associate is expected to carry out all reasonable requests by management which the Associate is capable of performing.
• Assist Chef and in maintaining budgeted food, labor and controllable costs in achieving profits.
• Assigns preparation levels based on projected business forecast. Indicates plan to work out any leftovers and dead items.
• Regular and reliable attendance.
• Attend scheduled training seminars and department meetings.
• Incorporates safe work practices in job performance.
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.
• Maintains a favorable working relationship with all other company associates and purveyors to promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
• Maintains a professional standard at Glade Springs to include but not limited to: appearance, verbal discussions, written correspondence and interactions with members, associates and guests. Does not discuss confidential items with fellow associates or work-related issues with members or guests.
• Other tasks as assigned by the Chef.

Disclaimer: The above statements are intended to describe the general nature of the work being performed. They are not intended to be construed as an exhaustive list of all reasonable assignments, responsibilities, duties and skills required of personnel so classified.

QUALIFICATION STANDARDS:

Education and Experience :

• Good communication skills
• Professional demeanor.
• Ability to function and be flexible in a changing environment.
• Demonstrates safe work habits.
• Current food safety certification.
• Must be able to read, write and speak English.
• Prior experience or training in supervising is preferred but not required.
• Willingness to work and be a part of a team is essential.
• Must have a flexible schedule: weekends, holidays and nights will be required.

Physical Abilities: The physical abilities described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Stand or walk while cooking or supervising.
• Frequently stands, walks, talks, hears, tastes, smells, uses hands to finger, feel or handle, reaches with hands and arms. Repeat movements over and over.
• Occasionally stoops, kneels, crouches or crawls.
• Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.