PM Line Cook

Summary

The PM Line Cook is responsible for preparing food products according to the chef’s specifications, ensuring all dishes are prepared in a timely manner and meet the high-quality standards outlined by Juniper Preserve.

Essential Duties And Responsibilities

Food Preparation & Cooking:

• Inspect food preparation and serving areas to ensure safe and sanitary food handling practices are observed.
• Be available to work any shift, at any time, across all kitchens and food & beverage outlets.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Regulate temperatures of ovens, broilers, grills, and roasters.
• Weigh, measure, and mix ingredients according to standard recipes using various kitchen utensils and equipment.
• Portion, arrange, and garnish food to specifications in a timely manner.
• Observe and test foods to ensure they are cooked sufficiently, using methods such as tasting, smelling, or piercing with utensils.
  
  

Kitchen Operations & Maintenance:

• Stay updated on recipe changes and ensure assigned items are prepared accurately according to recipes to control food costs.
• Receive food deliveries, checking contents to verify product quantity and quality.
• Uphold food quality standards and production expectations set by Juniper Preserve.
• Perform scheduled cleaning, stocking, rotation, and maintenance tasks as directed by the Chef.
  
  

Collaboration & Communication:

• Attend training seminars and staff meetings as scheduled.
• Foster a cooperative and harmonious working environment, promoting employee morale, productivity, and efficiency.
• Keep immediate supervisor informed of any issues or concerns, taking corrective actions when necessary.
  
  

Workplace Standards & Safety:

• Handle multiple tasks effectively while adhering to safety practices in job performance.
• Maintain regular and reliable attendance.
• Uphold professional standards, including appearance, interaction with members, guests, and coworkers, and effective communication.
• Avoid discussing work-related issues with members and resort guests.
• Maintain a positive attitude and be flexible in taking on new tasks as assigned by the Executive Chef.
  
  

Qualifications

Required:

• Ability to perform each essential duty satisfactorily, with reasonable accommodations available for individuals with disabilities.
• Ability to lift and carry up to 70 lbs., up to 20 times per shift, including placing items on high shelves in refrigerators and freezers.
• Frequent bending and stooping required.
• Ability to work frequently in a hot and damp environment, with exposure to potential hazards such as cuts, burns, slips, and trips.
• Ability to walk or stand for most of a 6-8 hour shift.
• Ability to read menu items and communicate guest needs to other employees.
• Ability to hear clearly amidst loud background noise to answer phones and respond to guest requests.
• Ability to carry trays and supplies as needed.
  
  

Skills

Required:

• High School Diploma preferred.
• 2-3 years of cooking experience