Senior Line Cooks and Prep Cooks

Description:

Senior Line Cook Job Description

Reports To: Food and Beverage Manager

FLSA Status: Full time Hourly, non-exempt

Prepared By: HR Director

Prepared Date: 7/24/24

Compensation: $20/hour

Benefits: Paid Health, Dental, Vision & Life Insurance for employee and immediate family. Annual PTO accrual. 401K Retirement plan with up to 8% company match.

ABOUT THE ROYAL GORGE ROUTE RAILROAD

The Royal Gorge Route Railroad is a full-service passenger train that carries 250,000 guests from around the world through Colorado's spectacular Royal Gorge. Since 1999, we've been providing outstanding service, consistently fantastic dining experiences, and safe, memorable journeys.

We have the best leadership team in the business - people who are excellent at their jobs and care deeply about our team, our guests, and everyone's success. Overall, the Royal Gorge Route employs approximately 200 staff members, with about 75 on duty at any one time. Our train currently supports up to 800 passengers per run, and includes several dome cars, classic dining cars, bar cars, coach cars and open-air cars -- all of which are serviced by onboard kitchens and full bars, as well as a scratch-cooking commissary kitchen, ticketing operation and retail experience in the Santa Fe Depot. The Royal Gorge Route runs anywhere from one to four departures daily year-round and is busiest throughout the summer and holiday months.

Summary: Senior Line Cooks perform all food preparation duties and ensure all food production is completed accurately, safely and timely to guests' expectations. The Senior Line Cook is responsible for training and being the role models for all Kitchen team members.

Essential Functions

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment

Lead kitchen team members and line cooks to ensure food products meet our company standards

Administer and manage training for all new team members

Set the example of cleanliness and food safety standards

Ensures 100% responsibility for quality of products served

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures

Stocks and maintains sufficient levels of food products at each train kitchen to assure a smooth service period

Portions food products prior to cooking according to standard portion sizes and recipe specifications

Maintains a clean and sanitary work station area including tables, shelves, grills, panini grills, fryers, microwaves, sauté burners, convection oven, flat top range, and refrigeration equipment

Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating

Follows proper plate presentation and garnish set up for all dishes

Handles, stores, and rotates all products properly

Assists in food prep assignments at the depot during off-peak periods as needed

Closes the kitchen properly and follows the closing checklist for kitchen stations and/or assists others in closing the kitchen

Attends all scheduled employee meetings and brings suggestions for improvement

Performs other related duties as assigned by management

Education/Minimum Requirements

• 5 years of prior cooking experience and leadership in a restaurant required
• Food safety and food handling certification is preferred

Skills/Aptitudes

English language and professional communication skills are required

Ability to take direction and work under moderate supervision

Ability to work in a team environment

Ability to work quickly, calmly, and effectively under pressure

Must have problem-solving abilities, be self-motivated, and organized

Commitment to quality service and food knowledge

Must demonstrate effective leadership skills to improve performance and engagement in team members that report to you

Working Conditions/Essential Job Functions

This position will spend 99% of the time standing and 1% of the time sitting

Fast-paced; constantly moving

Must stand, stoop, reach and use fine motor skills in a kitchen environment

Reading, speaking and listening are used continuously

Occasional environmental exposures to cold, heat, and water

Must be able to lift and carry up to 50 pounds regularly