Chophouse Line Cook

Job Summary

Cooks are responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. They also perform other duties in the areas of food and final plate preparation including the plating and garnishing of cooked items. Cooks have to ensure that resources utilized in the kitchen are not wasted and ingredients are used in an effective manner.

Key Responsibilities

To perform this role successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Adhere to all property and department policies and procedures.
• Observe all safety and security procedures. Use equipment and material properly. Report potentially unsafe conditions.
• Ensure food production is completed in a timely manner.
• Prepare a variety of meats, seafood, poultry, vegetables and other food items according to Swan Lake Resort’s standardized recipes.
• Prepares items for grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Communicates ticket times and potential problems with the manager and servers as necessary. 
• Master use of knives, broilers, ovens and other kitchen equipment, and be able to demonstrate appropriate use to staff.
• Ensure quality, taste, counts & weights, and appearance of food are consistently in accordance with Swan Lake Resort standards.
• Ensure safe and sanitary procedures are followed at all times. Ensure work stations and all equipment are cleaned and sanitized prior to the end of shift.
• Control proper usage and rotation of food, labeling as appropriate. Maintain proper temperatures during service and transportation of food items, in cooperation with servers.
• Alert Executive Chef to any food quality issues that may have an adverse effect on Swan Lake Resort culinary operations.
• Communicate any and all information pertaining to food preparation/ordering to Executive or Banquet Chef.
• Maintain walk-in coolers and food storage areas on a daily basis.
• Assure communication with the Restaurant Manager.
• Carry out duties and responsibilities of job as deemed appropriate by Executive Chef, and/or as changes occur in the work environment or workload.
• Make sound judgment calls and decisions, based upon principles set forth by the management team.
• Operate within all established guidelines, policies, standards and constraints set forth by Swan Lake Resort.
• Practice regular attendance as scheduled, in accordance with guidelines set forth.
• Participate in inventory activities as required by the Executive Chef.
• In this position you will be expected to be available to work in various locations of Food and Beverage outlets depending on business levels. In addition, you will be expected to work holidays wherever needed.
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations.
• Other duties as assigned.

Qualifications

Job Duties and Responsibilities

• Station Setup: Stock and prep all needed food items, tools, and ingredients before service begins.
• Food Preparation: Chop vegetables, slice meats, mix sauces, and cook dishes using grills, fryers, or ovens according to recipes.
• Order Execution: Cook and plate food quickly and accurately during busy service hours, matching the chef’s quality standards.
• Team Communication: Work smoothly with servers, kitchen staff, and the expediter so food comes out together and on time.
• Kitchen Sanitation: Clean workspaces, wash utensils, properly store leftovers with date labels, and follow health safety rules.

Qualifications and Skills

• Experience: Six months to two years of cooking experience in a professional kitchen.
• Knowledge: Basic understanding of food safety, knife skills, and various cooking methods.
• Physical Stamina: Ability to stand for long shifts, bend, and lift up to 30 to 50 pounds.
• Certifications: Safe food handling certification (like ServSafe) is often required or preferred.