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:
- 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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