Job Overview
- Type: Full-Time
- Salary: Based on Experience
- Location: In-Person
- Email: mindyhr@charleycreekinn.com
- Phone Number: (260) 563-0111
Position Title: Line Cook (Nights and Weekends Required)
Title of Immediate Supervisor: Sous Chef
Main Function: Is responsible for the production of hot and cold food for à la carte and banquet food service for breakfast, lunch, and/or dinner.
Duties & Responsibilities:
• Establishes a warm welcome and professional atmosphere for
guests by giving ultimate service and cooperation.
• Must be able to produce quality food under stress in fast-paced
circumstances.
• Must possess excellent skills with chef knives as well as all
commonly used commercial kitchen machines.
• Maintains standards of quality and presentation at all times.
• Controls waste and maintains cleanliness of production areas,
refrigerators, etc. at all times.
• Keeps area stocked during service.
• At the closing of a meal period, breaks down and performs correct
disposition of leftovers with the proper storage methods.
• Remains aware of and practices all sanitary health practices.
• Available to work flexible hours, evenings, holidays, and weekends.
• Abides by all policies and procedures as set forth by the General
Manager.
• Performs other job-related duties as assigned by management.
Supervision of Others: none
Knowledge/Experience Requirements: High school education or equivalent; basic reading and writing skills; 1
Contacts: Hotel management and staff, hotel guests, vendors
Working Conditions: Exposed to potentially hazardous power kitchen equipment.
Physical Demands: Long periods of standing and walking; must be able to lift 50 pounds.