Kitchen Line Cook

Position Summary

Cooks menu items for Hilltop Ski Area food service. Ensure quality and proper presentation in a timely manner. Food orders are prepared and assembled quickly according to recipes and procedures to avoid waste.

Line is always stocked, neat, clean, and safe.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following :

• Following all standardized recipes and presentations.
• Cooking menu items on burners, grill fryers, ovens
• Sanitize work areas before, during and at end of shift
• Ensure all equipment is clean.
• Follow and complete prep list each day
• Assist in dishwashing
• Preparing recipes and plate presentations, correctly setting up according to tickets for all fried items, chips, fries, and appetizers
• Following pars accurately, and completing daily / weekly cleaning and maintenance of fryers etc.; following hold time standards for all fried products
• Maintaining complete knowledge of kitchen’s food and beverage preparation
• Selling alcohol and food items.
• Entering and completing customers’ orders on computer system; accepting different types of payment and making change
• Interacting with guests in a friendly and fast manner; ensuring guests’ complete satisfaction and exceeding their expectations
• Maintaining specific side-work and ensuring the total cleanliness and smooth operation of the restaurant
• Stocking / restocking items on the line according to specifications
• Checking identification of guests to ensure they are of legal age to consume alcoholic beverages; refusing to serve beverages in a polite manner to guests who are not of legal age
• Observing guests’ behavior once they have consumed alcoholic beverages, counting number of drinks served, asking a manager for help with disorderly customers as needed
• Reporting to work in a neat and clean uniform; maintaining well-groomed hair and personal hygiene as established by company policy
• Janitorial duties as assigned
• Performing other duties as directed
• Promotes and exemplifies a culture of exceptional guest service, teamwork, innovation, and fun! Works well independently and with others.

Enjoys pitching in whenever and wherever assistance is needed. Conducts and shows a high level of professionalism. Values our safety culture, our community, and maintaining a healthy, sustainable environment.

Ensures that guests and employees have a fun, safe, and memorable experience. Asks questions, shares concerns, or gives ideas on innovation and efficiencies that improve both the guests’ and employees’ experience.

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Knowledge of standard industry practices in the culinary business
• Must have previous short order cooking experience (i.e. grill, fryer)
• Ability to work independently, in a team environment and with minimal supervision.
• Ability to work under pressure and prioritize workload.
• Excellent interpersonal and communication skills
• Willing to work extended hours, various shifts, on holidays and weekends as necessary.
• Knowledge of proper food handling and health requirements
• Must have a current Municipality of Anchorage food handler’s card.
• Must have current TAP certification.
• Previous short order cook experience preferred.
• Must be 21 years of age or older.
• Pass a pre-employment background check.
• Be willing to work weekends, holidays, and evenings
• Ability to communicate with grill cooks / servers.
• Ability to read orders on tickets.
• Ability to judge quality and quantity of raw and cooked items.
• Basic mathematical skills : ability to make change.
• Basic reading and writing skills.
• Basic computer skills
• Excellent communication skills
• Multi-task oriented
• Knowledge of workplace safety procedures
• Must be able to suggestively sell food and beverage items

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries, and pushes.

The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions.

The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 50 pounds.

The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns;

frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact / immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position.

Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.

To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently.

Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others.

The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at will relationship.

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