Lakeside Line Cook

About the role

Follow all approved recipes and/or plate presentations. Serve all guests according to established standards of quality and pre-determined timeliness and portions.

Cooking applications vary based on complexity. * Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service is paramount * Must have strict compliance to the Blue Chip Employee Handbook and Policy and Procedure Manual * Able to read, convert recipes according to production requirements * Acquired knowledge of sanitation according to State and Federal guidelines preferred * Work efficiently and accurately in operating mode * Maintain a positive work environment * Follow all approved recipes and/or plate presentations * Serve all guests according to established standards of quality and predetermined timeliness and portions * Assure that all food preparation and service areas are in accordance with the local, State, and Federal Health Department Codes * Cooking applications vary based on complexity * Ensures all food products are prepared and cooked according to approved specifications * Assist at other stations when directed or assigned * Performs all relative miscellaneous duties as directed by supervisor/manager.

Qualifications & Requirements

Work in varying temperatures * Temperatures above 85 degrees in Hot Kitchen * Periodically pushing and pulling heavy carts and lifting products in proper storage areas * Walking long distances with heavy food products * Repetitive heavy lifting * Good eye/hand coordination * Continuous standing, walking for long periods * Ability to work in contrasting hot and cold areas * Tasting food and evaluating quality points at each stage of preparation * Required to be detail orientated * Lift food items sometimes as heavy as 100 pounds * Ability to read and convert recipes in direct proportion * Should have knowledge of all stages of food preparation * High School diploma or equivalent preferred; either a culinary apprenticeship or an associate degree in Culinary Arts * Must have two years' experience in volume kitchen specifically with hot food preparation * Must be able to read, write, and have understanding of English * Must be able to understand French terminology as it applies to cooking applications, a plus * Serv-Safe Certified