Job Description

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.

The primary purpose of the line cook is to ensure that the cleanliness, organization of kitchen and preparation food are done to resort standard.

Required Knowledge, Skills, and Abilities:

• High school diploma or GED equivalent.
• Prior job-related experience preferred.
• Read, write, and speak English fluently.
• Must have enthusiasm and possess excellent customer service skills.
• Enjoy working with people and possess a friendly and outgoing personality.
• Excellent communication and listening skills.
• Excellent time management with the ability to complete work within deadlines.

Physical Requirement:

• Bend and stretch frequently.
• Handle a fast-paced environment.
• Lift, balance and carry items of up to 20 lbs. during your shift.
• Perform all duties in a hot and humid environment.
• Stand, walk, and remain on feet and perform job duties for entire shift duration.
• Work quickly and quietly.

Duties:

• Possess good working knowledge of the fundamentals of cooking i.e., sauces, stocks, and cooking procedures.
• Possess good working knowledge of accepted standards of sanitation.
• Possess knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Possess ability to read, write, speak, and understand the English language to complete requisitions, read recipes, and communicate with other employees.
• Possess sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Be able to grasp, lift and/or carry, or otherwise, move or push goods on a hand/truck weighing a maximum of 200 lbs.
• Ability to perform duties in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Ability to butcher fish and/or meats.
• Follow the policies and procedures of the Department as SOP Manual.
• To ensure that all hazards are reported.
• To attend all Hotel’s Training as requested by the management.
• To be aware of all emergency procedures.
• To strictly adhere to the Hotel’s Policy on Confidentiality and Ethics.
• To perform all other tasks as requested by management.
• To monitor all product expiry dates.
• Ensure the maintenance of all storage areas.
• Ensure the venue is clean and sanitary.
• Knowledge of menus and specials.
• All appliances and machines, as well as the temperature of fridges are well maintained.
• Any other duties assigned by the manager or supervisor.

Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.