Ocean Place Resort and Spa

  • Line Cook

    Job Locations US-NJ-Long Branch
    Posted Date 5 months ago(3/22/2018 2:49 PM)
    ID
    2017-1181
    Category
    Culinary
  • Overview

    The Culinary department provides top dining and culinary experiences for our restaurant and banquet guests by preparing exceptional food that is consistent and memorable.The Culinary team’s main goal is to ensure that our guests will always enjoy a remarkable dining experience.

    Responsibilities

    Job Summary:

    The Culinary Cook is responsible for the daily preparation of food items in a sanitary and timely manner to provide a positive dining experience.

     

    Essential Job Functions:

    • Ensures a quality product is prepared and served according to designated recipes and quality standards in a timely and efficient manner.

    • May be assigned to the grill, line, banquet or other kitchen stations as needed throughout a shift.

    • Sets up and organizes work area, preparing food products as directed prior to service.

    • Practices correct food handling, sanitation, and storage procedures at all times.

    • Follows recipes, portion controls, and presentation specifications as set by kitchen management.

    • Restocks all items as needed throughout shift.

    • Responsible for the breakdown of kitchen stations, including labeling, dating products, and storing food properly at the end of each shift.

    • Assists with the sanitation and organization of kitchen, walk-in coolers, and storage areas.

    • Ensures that all closing procedures are complete, cooking equipment is turned off, and kitchen is secure at the end of the shift.

    • Assists in all areas of culinary operations as requested by management.

    • Performs related duties as requested by a manager at any time.

     

    Qualifications

    Education, Experience and Skill Requirements:

    • Two to three years of culinary experience in a fast paced restaurant or hotel preferred.

    • High school diploma or equivalent is required. College training in culinary arts is preferred.

    • Ability to communicate effectively with guests and staff verbally and in written form.

    • Must possess basic understanding of professional cooking and knife handling skills.

    • Knowledge of safety, sanitation and food handling procedures required.

    • Ability to remain calm and courteous in demanding situations.

    • Must be able to work a flexible schedule including nights, weekends and holidays as necessary.

    • Ability to work well as a team.

       

      Physical Qualifications:

    • Requires the ability to bend, twist, and stand to perform normal job functions.

    • Ability to stand for extended periods of time.

       

      **Applicants will be subject to a cooking practical with the Executive Chef.**

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