1945 - Line Cook
- Employee discounts
To be successful as a lead line cook, you should be knowledgeable of various cooking techniques and have a passion for food. Ultimately, an exceptional lead line cook should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills.
Work Environment:
- Team member will be exposed to wet and/or humid conditions
- High heat on cooking line
- Cool to cold temperatures in walk in cooler and freezer
- Outside weather conditions
- Moving mechanical parts
- Toxic or caustic chemicals
- Moderate noise level in the work environment
- Advanced knife skills, able to perform specific cuts as assigned
- Advanced understanding of cooking techniques ranging from cold food production to hot food production.
- Advanced knowledge and understanding of cooking equipment and the operation of each piece and food products that are cooked by each item
- Responsible to complete and submit food requisitions
- Assists in the development of new menu items
- Follows recipes according to set standards
- Follows plating and panning specifications to ensure food consistency
- Follows directives assigned to them by their immediate supervisor
- Complete production assigned to them in a timely manner
- Follows production lists and understands culinary terms
- Maintain a clean and sanitary work station
- Assist in all areas of the kitchen
- Understanding of proper rotation of stock (FIFO)
- Proper food storage and food safety procedures followed
- Must be certified by WV State food handler
- Ability to work weekends, nights, holidays and be flexible in scheduling
- Be courteous and gracious to our resort guests when in front of the guests
- · 2-3 years of experience in a professional operating kitchen
- · Ability to lead culinary staff in the absence of the Cooks Supervisor
- · Ability to read analyze and interpret general business forms, documents, such as safety rules, recipe cards, production lists, storeroom requisitions, product guides, general equipment operating guides, ability to read kitchen tickets, ability to effectively communicate with other front line team members and FOH staff.
- · Ability to add, subtract, multiply and divide in all units of measure
- · Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
- · Ability to deal with opportunities and issues that may arise in a culinary area
- Minimum of 2 years cooking in a high-volume establishment.
- Stand, walk, use hands to handle or feel, reach with hands and arms, bend and stand
- Communicate on a regular basis
- Hear commands and directives given by supervisor
- Sit, climb, balance, stoop, kneel, crouch or crawl
- Lift or move items weighing in range of 10 lbs to 50 lbs at a time
- Use of POS/KDS Screens
The Taustin family has been in the restaurant business for over 70 years. We look to provide friendly, responsive service to create an exceptional dining and hospitality experience for all our guests. Our primary objective is to provide our guests a memorable experience that inspires them to return again and again. All our entities are fun, fast-paced restaurants and vacation experience venues, and we pride ourselves in providing an authentic Ocean City experience.
Every day brings a new challenge. Every day brings an opportunity to learn and grow. Every day brings another chance to wow our customers. As a quickly growing company, we are always looking for passionate, talented and creative people to join our team's roster. If you are looking for a new challenge that will lead you to the next level of your career, you have found the right place.
The Embers is a Taustin Group Company which is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
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