Line Cook

Line CookDepartment: CulinaryReports to: Executive ChefExempt/Non-Exempt: Non-Exempt (Hourly)PRIMARY PURPOSEThe Line Cook is an integral member of our acclaimed culinary team dedicated to executing a true farm-to-table experience using the highest quality locally sourced ingredients. This role works with precision and passion to deliver unique dishes that reflect our commitment to culinary excellence. The Line Cook must adhere to recipes and presentation specifications while operating consistently within the standards set for Forbes Five-Star properties and members of Relais & RESPONSIBILITIESExecute all menu items according to standardized recipes; ensure absolute consistency in portion size flavor profile and final plate all mise en place and meal preparation procedures to ensure the station is fully stocked organized and ready for efficient that workstation & equipment remain pristine sanitary and organized before during and after with the culinary leadership team to properly handle seasonal ingredients and minimize waste through strict inventory rotation (FIFO).Demonstrate adaptability by working effectively in a variety of kitchen settings including the main kitchen high-volume event catering and specialized pop-up dining strictly with all laws ordinances and regulations governing food preparation service and disposal including all company safety effectively with the Executive Chef and Sous Chefs regarding station needs inventory levels and potential service with inventory counts and food ordering processes to maintain optimal stock of 2 years of professional Line Cook experience in a quality restaurant resort or culinary experience in a Forbes 5-Star or Relais & Châteaux property is preferred; however candidates with a strong culinary background and a demonstrated commitment to mastering these rigorous standards will be School Diploma or equivalent possess a valid drivers ability to learn retain and execute complex culinary techniques with time management skills and the ability to prioritize tasks during high-volume service knife skills and knowledge of diverse cooking to work cohesively with all members of the Front of House and Back of House teams to ensure a seamless guest to stand for extended periods in a hot fast-paced kitchen to regularly lift and move up to 25 lbs. & occasionally lift and move up to 50 to move frequently between different culinary venues across the job description is intended to convey information essential to understanding the scope of the position; it is not intended to be an exhaustive list of skills efforts duties responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any Ranch at Rock Creek is an equal opportunity employer and does not discriminate on the basis of race color religion sex national origin disability or any other protected status.