Line Cook

Looking for a positive team player to join us at Cascade Lodge and Restaurant on Lake Superior, Minnesota. In addition to great hourly pay and server tip-out, ourBackof the House positionsearns a bonus paid out on every pay period. Affordable housing with a private room in a shared unit, excellent wi-fi, hiking, and skitrails just steps from the property. Our restaurant has been around since 1947 and it is a busy, all-American roadhouse. Typical intime is either 12pm or 2pm for PM shifts, and 7AM-2PM for AM shifts, our operating hours are 8am-8pm. Please review our menu at get a sense of food style we serve, and Google reviews to get the sense of service and guest experience. SUMMARY OF POSITION: The Line Cook is responsible for preparing and cooking meats, fish, vegetables, soups, and other hot and cold food products while ensuring quality and consistency in a timely manner. This role also involves plating, garnishing, stocking, cleaning, and maintaining food preparation standards in accordance with Cascade Restaurant & Pub policies. This role is also responsible for restocking of the cooking line, end-of-shift kitchen cleaning, and assisting with dishwashing when needed. REPORTS TO: Kitchen Manager, Restaurant Manager, Lead Line Cook DUTIES ANDRESPONSIBILITIES Prepare, cook, and plate menu items according to restaurant standards. Maintain cleanliness and organization of food prep and workstation areas. Ensure proper food storage, restocking of items and ingredients, temperature control, and rotation of stock. Follow established portion sizes, recipes, and cooking techniques. Operate and maintain kitchen equipment, including ovens, grills, fryers, broilers, and dish machine. Follow all food safety and sanitation guidelines. Preform closing duties, including proper storage of ingredients and cleaning of workstations, equipment, and floors. Stock and maintains sufficient levels of food products at line stations to assure a smooth service period. Portion food products prior to cooking according to standard portion sizes and recipe specifications. Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Handle, store and rotate all products properly. Maintain cleanliness and organization of kitchen areas by washing dishes, taking trash out, sweeping and mopping floors, cleaning and disinfecting cooking equipment, and putting away orders. Perform food prep and restocking assignments during off-peak periods as needed. Store ingredients according to prescribed food safety regulations. Reports all damaged or faulty equipment to the Lead Line Cook or the Kitchen Manager. Perform other related duties as assigned by the Lead Line Cook, Kitchen Manager and Restaurant Manager. KEY COMPETENCIES: Attention to detail Reliability Cooking Speed Listening skills Adaptability Planning and organizing Team work Integrity and honesty High energy levels QUALIFICATIONS: Be able to communicate and understand the predominant language(s) of our guests. Prior experience in similar position. Capacity to work in a fast-paced environment. Ability to stand for extended period of time. Physical stamina and mobility including ability to reach, kneel and bend. Ability to work shifts during mornings, evenings, weekends, and on public holidays. Excellent organizational, time management, and multitasking abilities. Ability to lift required load (usually about 30lbs). Due to our remote location, having a valid driver's license and / or your own vehicle is a big plus. #J-18808-Ljbffr