Line Cook Iii

O que vai fazer

Texto original em inglês, como foi registrado no Departamento do Trabalho.

Responsible for precisely and consistently prepare food orders by following recipes and instructions. They will safely prepare foods, perform prep work, cook and plate food, sanitize kitchen to Resort standards, keep workstation neat and sanitized and dishwash. Line Cook III’s will use knives, ovens, grills, warming trays and other cooking instruments in accordance with culinary standards and safe operation. Line Cook III’s are expected to have basic knife skills, able to prepare soups and sauces, know how to properly weigh and measure product, has knowledge of proper seasoning and how to prepare food on a flat top with saute pan, over open flame and with a broiler.

Requisitos

Must have or be able to attain a valid foodhandlers card for West Virginia. Must be able to communicate verbally in basic English.
On-the-Job Training provided. Will Train.
Days and Shifts: Following Shifts available 7 days a week including weekends and holidays. Flexible schedule with hours between 6:00AM and 2:00AM. Required to be able to work weekends, holidays, morning, day and evening shifts.
Wage Per Hour: $18.00 to $22.00 per hour based on merit and experience
Wage Increase: Returning employees in the same position are eligible for merit based on their last seasons performance review scores; increase can be as low as 0% and up to 6% of their base wage.
Overtime may be available at $27.00 to $33.00 per hour.
Fringe Benefits: Season Pass; Free Rentals (Some restrictions apply); Friends and Family Lift Tickets: Purchase discounts; 401K Available for any employee over the age of 18; Pro Deals with top industry brands (specific links and information available at HR after hire). Minimum essential coverage health plan available and optional to all seasonal employees that includes medical ($44.33-$200.00 per paycheck), dental ($6.83-$26.88 per paycheck) and vision coverage ($3.18-$8.62/paycheck).

Benefícios e condições