Last Chair Prep/Cook en Wisp Resort

Position Title:       Prep Cook/Line Cook/Kitchen Supervisor Level 1, 2, 3 and 4 

Department:         Food & Beverage

Reports To:          Executive Chef

Status:                 Full-time Seasonal/Year-Round or Part-time Seasonal/Year-Round, Hourly (Non-Exempt)

Working Hours:    Varied hours/shifts, fluctuates with time of season, weekends and holidays typical

Wage:                  $17.00 per hour 

Benefits:              Maryland Accrued Sick time/401k/Recreational Privileges

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Position Summary:  As a Prep Cook, assists chefs in the preparation of their stations by chopping and slicing fruits and vegetables, peeling potatoes, and washing food prior to cooking.  As a Line Cook, prepare and plate food items to the specifics verified by the Executive Chef, or the Kitchen Supervisor (in this order) while cleaning and maintaining station. As Kitchen Supervisor, oversees the dishes that come out of the kitchen are of high quality before going to patrons tables. 

Essential Duties & Responsibilities: 

Wisp Resort is a four-season ski, golf and recreational destination resort.  Because of the nature of the resort business, employees may be asked to perform other duties outside of the job description.  Also, hours of operation are 24/7 including weekends and holidays.

Specific Duties & Responsibilities: Level 1 

•    Chop and slice food items in preparation for recipes.

•    Ability to read and follow recipes, prep lists, and pay attention to detail and instructions.

•    Maintain cleanliness and product standards and maintain store rooms and walk-in refrigerators.

•    Exhibits ability to multi-task, prioritize and work with limited supervision in a team environment.

•    Assists with general upkeep of the kitchen i.e., cleaning, sweeping, mopping, washing dishes, shoveling snow from loading dock area.

•    Ability to identify food spoilage and understand hot and cold food holding temperature parameters, i.e., danger zones.

•    Assists with the preparation and execution of Banquet Event Orders (BEOs) and other events involving Food and Beverage.  Able to read and carry out requests on BEOs without assistance.

•    Possesses the knowledge of how to safely use and clean cutlery and kitchen equipment. 

•    Is self-motivated, and exhibits the ability to utilize time management skills.

Specific Duties & Responsibilities: Level 2 (Line Cook) – NE03        

•    All duties and responsibilities of a Level 1 Prep Cook.

•    Requires less supervision, able to assist in training new hires.

•    Prepares all food items as directed in a sanitary and timely manner.

•    Follows recipes, controls portion and presentation specifications as set by the restaurant/resort.

•    Assumes 100% responsibility for quality of served products.

•    Follows proper plate presentation and garnish set up for all dishes.

•    Tracks and reports food waste. Handles, stores and rotates all products properly.

•    Tracks and reports the transfer of food products between kitchens.

•    Make a conscious effort to assure food products reach their full potential life span by monitoring overcooking, processing, and temperature, while working with said product.

Specific Duties & Responsibilities: Level 3 (Line Cook) – NE05        

•    All duties of a Level 1 Prep Cook and Level 2 Line Cook.

•    Assists with training and supervision of Level 1 Prep Cooks and Level 2 Line Cooks.

•    Set up the line for service with limited supervision.

•    Assist Kitchen Supervisor or Executive Chef with monthly inventory and notify of any shortages. 

•    Follow a complex recipe with limited supervision.

•    Ability to use food products to their full potential with minimal waste or mishap.

Specific Duties & Responsibilities: Level 4 (Kitchen Supervisor) – NE06    

•    All duties and responsibilities of a Level 1 Prep Cook, and a Level 2 and Level 3 Line Cook.

•    Assists in managing and fully controlling kitchen staff, i.e., Line Cooks, Stewards and related staff, with their designated areas.

•    Assists in hiring, scheduling, training and overall supervision.

•    Ensures work areas are clean and neat and that sanitary and safety compliance guidelines are followed to prevent illness to patrons and injuries to staff.

•    Ensures food is produced quickly and efficiently so patrons are not waiting longer than necessary.

•    Presents solid leadership in order to motivate staff and solve problems quickly on their feet.

•    Exhibits ability to work under pressure while handling and delegating multiple duties at the same time

•    Ability to keep a “cool” head and conduct oneself in a professional manner during high stress situations.

•    Enforces portion control.

Qualifications:

Successful execution of this job requires an individual to satisfactorily perform each essential duty.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  

Education and/or Experience:

•    Level 1 (Prep Cook):

•    High School diploma or equivalent, unless company sees capability without minimum education requirement

•    Previous kitchen experience helpful

•    1-2 years’ kitchen experience

•    ServSafe Certificate helpful

•    Level 2 and 3 (Line Cook):

•    High School diploma or equivalent, unless company sees capability without minimum education requirement

•    2-4 years’ kitchen experience

•    ServSafe Certificate preferred

•    Driver’s license, unrestricted, with insurable driving record, for off-site catering, etc. helpful, but not required.

Level 4 (Kitchen Supervisor):

•    Formal Training in culinary arts preferred

•    4-6 years kitchen experience

•    ServeSafe Certificate

Language Skills:

•    Basic English

Mathematical Skills:

•    Basic math 

Certificates, Licenses, Registrations:

•    Driver’s License, unrestricted with insurable driving record helpful for off-site catering

•    ServSafe Certificate Preferred

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

•    Standing, reaching, lifting, bending, kneeling, stooping, climbing, push and pull items weighing 25 to 50 pounds or less.

•    Manual dexterity, auditory and visual demands.

•    Ability to stand for long periods of time.

Work Environment/Conditions:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

•    General kitchen back-of-house atmosphere, and resort atmosphere with many varied aspects.

•    Duties may be mentally demanding or stressful at times, particularly during peak season time periods.

•    Positions may require a longer then average work day (8+ hours).

•    Seasonal outdoor conditions that include a variety of winter weather

•    Seasonal outdoor conditions that include a variety of winter weather

Disclaimer:  The information listed in this Job Description may only be a summary of the work involved and could change depending on the future direction of the company.  The right of final decision is with the management of the company and the company is eligible to reject any applicant without disclosing the reason.