BEACH CLUB LEAD LINE COOK

Overview

Responsible for the quality assurance of all finished products of the venue following established guidelines and procedures.

Pearl River Resort Associates are required, on a continual basis to…

Adhere to any and all company and departmental policies, practices and procedures.

Contribute to a safe work environment, through compliance with established safety guidelines, identifying potential safety hazards, and reporting same to the appropriate person for proper resolution.

Maintain a professional departmental, company and community reputation.

Responsibilities

• Follow all rules, regulations, policies and procedures for the property area and assist in protecting and safeguarding all property assets.
• Receive and understand food orders from the dining room and the assigned supervisor.
• Assist the other assigned personnel in the preparation of the requested food and to coordinate the orders for pick up by the Food Server.
• Prepare orders according to standard recipes in a proper, professional, and timely manner.
• Maintain the cleanliness of the work stations, kitchen area, walk-in coolers and freezers.
• Assure the production of the best quality possible in a proper sanitary and professional manner.
• Maintain the inventory of the work stations. Control waste by monitoring proper rotation, storage and over production.
• Order stock for the next day or the next shift, as required.
• Inform the Chef on duty of any problems they may encounter during the shift.
• Assist in providing breaks for other Associates working the line, as necessary when advised.
• Work with and communicate with the other Line Cooks, Prep Cooks, Kitchen Workers, and Food Server, as required.
• Must be able resolve guest / associate concerns as needed.
• Monitor and uphold all safety and health regulations.
• Maintains a working knowledge of facilities/outlets and special and upcoming events on property, in order to advise customers of same, whenever possible.
• Responsible for maintaining a consistent, regular attendance record.
• All other duties as assigned.

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

AGE and GAMING:

18 years of age or above. Non – Gaming property.

EDUCATION and/or EXPERIENCE:

High School diploma or GED is required. Two (2) years’ experience in a culinary operation such as, full service hotel or restaurant is required. Lead, supervisor and/or management experience is preferred.

SPECIAL QUALIFICATIONS:

Strong organizational and interpersonal skills required. Must complete a Serve-Safe class prior to starting.

LANGUAGE SKILLS:

Ability to read, analyze, and interpret documents, such as safety rules, operating and maintenance instructions, and procedure manuals. .

REASONING ABILITY:

Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form.

PHYSICAL 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.

Essential responsibilities include physical ability such as lift or maneuver at least fifty (50) pounds, and standing/walking 90% of the shift. Must be able to bend, stoop, kneel, climb, reach, twist, and grip throughout shift. Must be able to work while wearing latex, vinyl, or rubber gloves.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an Associate encounters while performing the essential functions of this job.

This position is required to work in outside weather conditions and may perform responsibilities and/or essential functions on slippery or wet surfaces as well as exposed to wet and/or humid conditions, fumes or airborne particles and extreme weather/heat.

Due to the unpredictable nature of the hospitality/entertainment industry, Associates must be able to work varying-schedules to reflect the business needs of the property.