Line Cook-Level 2

## Description

**Line Cook-Level 2 – Mountain Creek**

**Location: Vernon, NJ Reporting to: Executive Chef**

**SNOW Partners Mission Statement:**

“To Enhance the Lives of our Team, Guests and Partners by Building Lasting Connections.”

**About Mountain Creek:**

Mountain Creek, a four-season resort, offering skiing/snowboarding, bike park, waterpark, weddings, mountain coaster, restaurants, and lodge.

**How the Line Cook-Level 2 works with the Team:**

Has valuable work experience as a strong, reliable, and dependable cook. Will be an extension of leadership to uphold standards in food quality and cleanliness. Can execute kitchen lines & satellite events at a high level and needs minimal guidance. Advancement opportunity to a Sous Chef.

**Team Member Responsibilities:**

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| - Has the ability to work all kitchen stations in our restaurants, and thorough knowledge of banquet event execution. (Rehearsal dinners, Weddings, corporate events) - Must take responsibility for keeping the walk-ins and all food storage clean and organized. Fifo, Food Hierarchy, and minimizing waste. Filling out waste logs - Shows good judgment in minor decision making. Such as, food quality control. (Ensuring food presentation, and quality is up to standard) - Must be able to prepare and properly cook high end proteins such as Duck, Lobster, Lamb, and Scallops. Proper handling and preparation of Shellfish. Shucking clams and oysters - Must be able to break down and portion out large proteins to necessary weight and size, Such as whole fish, large cuts of beef, whole poultry and fowl - Must be able to properly make stocks (chicken, veal, fish, lobster) Soups (Chowders, Broth based, Purees), variations of sauces, (Demi glace, bearnaise, beurre blanc) - Properly cooking large quantities of dinner proteins, sides, and sauces - Ability to execute banquet, plated dinner service. Delivering visibly appealing plates in a timely manner - During banquets, has the ability to execute high volume action stations, in a calmly manner, while interacting with guests - Performing daily line checks, ensuring proper stock levels and quality control - Training on expediting restaurant service using our kds system - Can properly fill out on hand inventory for ordering - High level of food Knowledge - Knowledge of food trends and dietary restrictions (GF, Vegan, Dairy and other food allergens) - Has the ability to work on the Sauté or Grill station independently as well as supporting other stations - Ability to lead the team on the line, during a la carte service and banquet service - Must be able to perform calmly under pressure during high volume service - Execution of late night food stations - Including dessert enhancements - Must be able to open or close a kitchen properly on their own in a timely manner **Team Member Qualifications:** | |

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| - 3-5 years of relevant Cook experience - Servsafe recommended - Must be 18 or older | |

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