Line Cook

Line Cook

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.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.