Line Cook
Line Cook
Posted on :
16-03-2025
Employer Active
1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
16-03-2025
Job Description
Position Title: Line Cook
FSLA: Nonexempt
FT or PT: Full time position
Retirement: 401k
Position Reports To: F&B Operations Manager & Lead Line Cook
Position Purpose: The Line Cook is tasked with cooking and preparing menu items according to established recipes for a variety of locations at the Strasburg Rail Road including Caf 1832 and the Dining Car. The Line Cook supports the Food & Beverage operation by generating quality food items in a safe efficient and timely manner for Guests to enjoy.
ESSENTIAL DUTIES
Follow recipes prep ingredients and assemble menu items from scratch.
Work the grill saut fryers ovens rotisserie to prepare menu items.
Support the food service operation by providing excellent meal and snack options to Guests.
Move prepared food from Caf to the trains along with beverages needed for each train departure.
Work each respective station on the line.
Properly store food items at appropriate temperatures.
Rotate stock items as per established procedures.
Restock kitchen for subsequent shifts.
Maintain a clean and sanitary workstation.
Follow opening and closing procedures as established in Standard Operating Guidelines.
Engage in casual conversation with Guests as appropriate.
Collaborate and communicate effectively with other Team Members.
Provide a consistent and quality product in support of a worldclass experience for Guests.
Assist with dishwashing.
Perform other duties as required contributing to a Team culture.
PERFORMANCE MEASUREMENTS
Always presents a friendly and hospitable demeanour.
Presents a clean and professional outward appearance in adherence with the requirements of the Employee Handbook.
Maintains a clean sanitary and organized station.
Ensures proper food handling storage and applicable reporting.
Works well with others.
Shows up to work on time and is punctual for meetings and appointments.
Completes tasks promptly and efficiently.
Maintains positive attitude even under pressure.
QUALIFICATIONS
Must be 18 years of age or older.
12 years experience as a Line Cook and/or Prep Cook preferred.
Familiarity with basic cooking terms.
Ability to follow directions and execute a recipe in a timely and efficient manner.
Strong work ethic.
Attentiveness to detail.
Desire to exceed Guest expectations.
Basic knowledge of best practices in food service.
Ability to remain calm and work well under pressure.
ServSafe Food Handler certification preferred.
Server/Seller RAMP certification a plus.
Willingness and desire to learn.
WORKING CONDITIONS
Fulltime Minimum 30 hours per week. Varied shifts depending on operating event and train schedules.
Day evening weekend and holiday hours are expected.
Work during special events is required i.e. Day Out with Thomas Christmas season Mothers Day Easter etc all of which may be outside normal job responsibilities.
Work is primarily indoors in buildings and train cars though some time is spent outofdoors.
Required uniform including apron jacket and antislip footwear.
Work requires frequent walking and/or standing.
Work requires frequent social contact with Team Members Guests and/or thirdparty vendors.
Occasional exposure to very hot or very cold temperatures.
Exposure to hazardous situations and conditions that may produce cuts or minor burns.
Frequent work in a noisy distracting and fastpaced environment.
Regular work with and around alcoholic beverages or ingredients.
Occasional need for personal protective equipment (PPE).
Occasional exposure to hazardous situations and contaminants.
Occasional lifting of up to 50 pounds.
INTENT AND FUNCTION OF JOB DESCRIPTION
Job descriptions assist organizations in ensuring that the hiring process is fairly administered and that qualified employees are selected. They are also essential to an effective appraisal system and related promotion transfer layoff and termination decisions. Wellconstructed job descriptions are an integral part of any effective compensation system. All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks only incidentally related to each position have been excluded. Requirements skills and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance however should the duties responsibilities and requirements delineated be interpreted as allinclusive. Supervisors as deemed appropriate may assign additional functions and requirements. In accordance with the American with Disabilities Act it is possible that requirements may be modified to reasonably accommodate disabled individuals. However no accommodations will be made which may pose serious health or safety risks to the employee or others or which impose undue hardships on the organization. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an atwill employer. Employees can be terminated for any reason not prohibited by law. EEOC Employer.
FSLA: Nonexempt
FT or PT: Full time position
Retirement: 401k
Position Reports To: F&B Operations Manager & Lead Line Cook
Position Purpose: The Line Cook is tasked with cooking and preparing menu items according to established recipes for a variety of locations at the Strasburg Rail Road including Caf 1832 and the Dining Car. The Line Cook supports the Food & Beverage operation by generating quality food items in a safe efficient and timely manner for Guests to enjoy.
ESSENTIAL DUTIES
Follow recipes prep ingredients and assemble menu items from scratch.
Work the grill saut fryers ovens rotisserie to prepare menu items.
Support the food service operation by providing excellent meal and snack options to Guests.
Move prepared food from Caf to the trains along with beverages needed for each train departure.
Work each respective station on the line.
Properly store food items at appropriate temperatures.
Rotate stock items as per established procedures.
Restock kitchen for subsequent shifts.
Maintain a clean and sanitary workstation.
Follow opening and closing procedures as established in Standard Operating Guidelines.
Engage in casual conversation with Guests as appropriate.
Collaborate and communicate effectively with other Team Members.
Provide a consistent and quality product in support of a worldclass experience for Guests.
Assist with dishwashing.
Perform other duties as required contributing to a Team culture.
PERFORMANCE MEASUREMENTS
Always presents a friendly and hospitable demeanour.
Presents a clean and professional outward appearance in adherence with the requirements of the Employee Handbook.
Maintains a clean sanitary and organized station.
Ensures proper food handling storage and applicable reporting.
Works well with others.
Shows up to work on time and is punctual for meetings and appointments.
Completes tasks promptly and efficiently.
Maintains positive attitude even under pressure.
QUALIFICATIONS
Must be 18 years of age or older.
12 years experience as a Line Cook and/or Prep Cook preferred.
Familiarity with basic cooking terms.
Ability to follow directions and execute a recipe in a timely and efficient manner.
Strong work ethic.
Attentiveness to detail.
Desire to exceed Guest expectations.
Basic knowledge of best practices in food service.
Ability to remain calm and work well under pressure.
ServSafe Food Handler certification preferred.
Server/Seller RAMP certification a plus.
Willingness and desire to learn.
WORKING CONDITIONS
Fulltime Minimum 30 hours per week. Varied shifts depending on operating event and train schedules.
Day evening weekend and holiday hours are expected.
Work during special events is required i.e. Day Out with Thomas Christmas season Mothers Day Easter etc all of which may be outside normal job responsibilities.
Work is primarily indoors in buildings and train cars though some time is spent outofdoors.
Required uniform including apron jacket and antislip footwear.
Work requires frequent walking and/or standing.
Work requires frequent social contact with Team Members Guests and/or thirdparty vendors.
Occasional exposure to very hot or very cold temperatures.
Exposure to hazardous situations and conditions that may produce cuts or minor burns.
Frequent work in a noisy distracting and fastpaced environment.
Regular work with and around alcoholic beverages or ingredients.
Occasional need for personal protective equipment (PPE).
Occasional exposure to hazardous situations and contaminants.
Occasional lifting of up to 50 pounds.
INTENT AND FUNCTION OF JOB DESCRIPTION
Job descriptions assist organizations in ensuring that the hiring process is fairly administered and that qualified employees are selected. They are also essential to an effective appraisal system and related promotion transfer layoff and termination decisions. Wellconstructed job descriptions are an integral part of any effective compensation system. All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks only incidentally related to each position have been excluded. Requirements skills and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance however should the duties responsibilities and requirements delineated be interpreted as allinclusive. Supervisors as deemed appropriate may assign additional functions and requirements. In accordance with the American with Disabilities Act it is possible that requirements may be modified to reasonably accommodate disabled individuals. However no accommodations will be made which may pose serious health or safety risks to the employee or others or which impose undue hardships on the organization. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an atwill employer. Employees can be terminated for any reason not prohibited by law. EEOC Employer.
Employment Type
Full Time
Key Skills
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