Submit Resume To: Careers@CampMargaritavilleCrystalBeach.com
Responsible for preparing, cooking, and presenting food according to standards and expectations while maintaining a safe, clean and sanitary work area.
Provide friendly, courteous service to all Guests in a manner that guarantees they intend to return.
Smile at all Guests you encounter.
Ensure every item is prepared according to specifications and Guest requests.
Coordinate food orders to ensure timely and efficient delivery to every table.
Remove gloves and aprons before entering the front of the house.
Notify a Manager of any Guest complaints.
Handle product properly according to safe food handling procedures at all times.
Follow proper hand washing methods.
Keep food out of the Temperature Danger Zone.
Adhere to Critical Temperatures for items.
Receive, rotate, label, and store product according to FIFO.
Adhere to standards of handling and holding food products.
Utilize tools properly.
Use knives, scales, thermometers properly.
Use appropriate colored cutting boards.
Use appropriate measuring tools.
Read and follow all recipes.
Accurately record waste.
Prioritize and complete all assigned station task, side work, and station set up for maximum productively and efficiency.
Complete all opening, running, and closing duties.
Ensure all materials and supplies are available.
Maintain a clean appearance and workstation and assist in overall kitchen cleanliness.
Keep station stocked throughout and after shift, efficiently break down workstation at the end of the shift.
Cross-train on all Line, Prep, and Dish stations and assists those co-workers when needed.
Ask for help whenever it is needed.
Assist management in training new Staff Members within department when applicable.
Ensure a harassment-free environment through proper personal conduct.
Use respectful language with Guests, Staff Members, and Managers at all times.
Respond appropriately in emergency situations to avoid danger to self, Staff Members, and Guests; remain calm at all times.
Notify Manager/Supervisor of low inventory.
Understand, comply with, and enforce all company policies and procedures.
Understand and utilize all safety and sanitation practices as defined in the safety program; report any accidents.
Perform other duties and tasks as assigned or determined by Chefs, Management or Supervisors.
Skill & Experience
High school degree or GED preferred.
Culinary degree or equivalent preferred.
Six months to one-year minimum experience as a Prep/Line Cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the Prep/Line positions applying for; or equivalent combination of education and experience.
Good reading, writing, mathematical and communication skills.
Able to interact professionally with other departments and outside contacts.
Able to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
Good judgment and decision-making abilities.
Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws.