***PLEASE NOTE THIS IS A SEASONAL POSITION***

Job Overview

Responsible for cooking and preparing food for the main dining room or other outlets. The 1st line cook accurately and efficiently cooks menu items and specialty food products and is responsible for managing a certain section of an a la carte or fine dining kitchen.

Essential Duties and Responsibilities

• The 1st line cook accurately and efficiently cooks menu items and specialty food products as well as prepares and portions food products prior to cooking.
• Must have the ability to work independently, prepare a variety of meats, seafood, poultry, vegetables, and other specialty food items using recipes for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Reliably carries out orders handed down to them by the sous chef and head chef and assumes 100% responsibility for the quality of products prepared.
• Requires considerable experience working in kitchens as a line cook.
• Responsible for all culinary dishes that are prepared in a particular section of a kitchen. Must be very knowledgeable about certain culinary specialties, as well as culinary functions, in general.
• Must be very organized and comfortable working in a high-pressure environment. Performs other duties in the areas of food and final plate preparation and presentation, including plating and garnishing of cooked items.
• Experience working in fine dining or other a la carte environments is highly preferred.

Qualifications

• High school diploma required and five (5) or more years work experience as a senior line cook, chef de parties, or similar within a la carte or fine dining kitchens.
• Must have the ability to follow instructions, ability to perform assigned tasks under very limited supervision.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Must be able to work in a standing position for long periods of time (up to 10 hours).
• Ability to perform basic mathematical calculations, including calculations involving fractions, decimals and percentages and recipe scaling.

Physical Demands and Work Environment

• The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is occasionally required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• While performing the duties of this job, the employee is regularly exposed to risks associated with travel between buildings and back and forth to other areas as may be required due to business demands. The employee is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate.

Licenses, Certifications, Registration: Requires a Pari-Mutuel License.