Line CookLead Line Cook

Lake Geneva, WI - USA

Monthly Salary: Not Disclosed

Posted on: 15 hours ago

Vacancies: 1 Vacancy

Job Summary

LINE COOK/LEAD LINE COOK at Destination Geneva NationalJoin the fun fast-paced environment at Destination Geneva National located along the shores of Lake Como and three championship golf courses in popular Lake Geneva WI. We offer multiple F&B venues from Geneva Nationals Clubhouse restaurant turf kitchen tap to our five-star Hunt Club Steakhouse Lodge GNs Crafted Italia and in our banquet kitchens for special events. This is a great opportunity for a career in Culinary and a necessary step to becoming chef chef de cuisine or executive a line cook or lead line cook you play a vital role in creating exceptional dining experiences for our guests by preparing high-quality dishes with precision and creativity. The Lead Line Cook position involves additional responsibilities including guiding and coordinating the team during service ensuring a smooth kitchen operation and maintaining the highest standards of food quality and RESPONSIBILITIESJob duties include but are not limited to the following:Line Cook:Prepare a variety of dishes according to established recipes and standards ensuring the highest quality and proper food handling and safety procedures to maintain a safe and hygienic kitchen with other kitchen staff to coordinate food preparation and timing for a seamless in the preparation and setup of mise en place ensuring ingredients are organized and readily a clean and organized workstation including regular cleaning of equipment and food inventory and notify the supervisor of any shortages or in menu development and suggest improvements to enhance the dining Line Cook:Assume a leadership role during service by coordinating the line delegating tasks and ensuring efficient kitchen and mentor junior line cooks providing guidance on cooking techniques presentation and kitchen open communication with the kitchen team servers and management to ensure smooth service in scheduling and managing kitchen staff shifts to meet business demands and maintain staffing with the Executive Chef to develop daily specials seasonal menus and new culinary and resolve any kitchen-related challenges that arise during high standards of cleanliness organization and food quality in the DEMANDSStand for extended periods frequently move lift carry push and pull objects weighing up to 50 in a hot and fast-paced environment often exposed to open flames sharp tools and hot kneel and reach to perform various tasks in the dexterity and coordination while handling kitchen utensils and near potential allergens and chemicals commonly found in a kitchen environment.

Required Experience: