Lead Line Cook - MM

Lead Line CookA 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 suppliesAssists with training of new employees within the kitchenMitigates waste of product based on needs of the restaurantAssists with banquets and all other special eventsDeep cleaning projects assigned by the chef must be completedPrepares food items by cutting, chopping, mixing, and preparing saucesCooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standardsMaintains cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storageCleans and sanitizes cooking surfaces at the end of the shiftPerforms inventory checks and completes food storage logsAll other duties as assignedThe 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/GEDProven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep CookExcellent understanding of various cooking methods, ingredients, equipment and proceduresAccuracy and speed in executing assigned tasksFamiliar with industry's best practicesSolid interpersonal communication skillsMust have availability early mornings, late evenings, weekends and holidaysEducation: High School diploma/GEDExperience and/or Training: Experience preferredLicenses/Certificates: N/ATechnology/Equipment: Standard Commercial Kitchen EquipmentPhysical 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 lbsFrequent exposure to fumes, odors, and gasses.Equipment Used:Industrial Oven6-Burner Stove TopDeep FryerFlattopChar GrillWarmer/ProoferWalk-in CoolerWorking Environment:Occasionally work in temperatures above 100 degrees or below 35 degrees in walk-in coolerOccasionally will walk on slippery surfacesNoise level in the work environment is frequently loud to where you have to raise your voice to be heardCommon hazards include burns from hot ovens, falls on slippery floors, and cuts from knives and other sharp objectsUsually stand for long periods of timeFast-paced environmentMust be willing to work early mornings, late evenings, weekends, and holidaysMarquette 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.