LINE COOK BASIC FUNCTION A Line Cook is an entry level position responsible for preparation and cooking of hot and cold food items in the foodservice department. A cook may work in, or prepare food for multiple outlets during a single shift including the cafeteria, restaurants, bar or catering. CHARACTERISTIC DUTIES & RESPONSIBILITIES • Prepares hot and cold food items following standardized recipes. • Maintains appropriate prep of food- Mise en place. • Washes service ware and kitchen utensils. • Receives and stores food. • Cleans the production areas as necessary. • Participates in sanitation classes and inspections. • Recognizes and reports all necessary maintenance promptly. • Learns the skills required to advance to the position of Cook I • Assists the Culinary Manager with weekly food inventories. • Assists the Culinary Manager with ordering and maintaining food cost procedures. • Fills in where needed to ensure efficient operations. • Suggests improvements to the operating format. • Other duties as assigned. SUPERVISION RECEIVED Direction is received from Kitchen Manager QUALIFICATIONS • Must be able to stand during the entire shift. • Works frequently in a hot and damp environment. • Reaches, bends, stoops, shakes, stirs, and wipes. • Lift and carry sacks and cases of up to 70-lb up to 20 times per shift. • Reading and writing skills required. • Immerses hands in water frequently. • Must be age 18 or older. • Must have a high school diploma or equivalency • Must be able to legally accept employment within the US. • Must have a minimum of 1 year professional prep cook experience or equivalent. At Ragged Mountain we work as a team, flexing with the business and team needs. Responsibilities, duties and the requirements for this position may change at any time, with or without a change in title, benefits or salary. Like most jobs in the recreation field, this position requires a flexible schedule, working holidays, weekends and long hours as necessary.