Line Cook at TROLLCO INC

Windsor, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Mar, 26

Salary

0.0

Posted On

28 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Recipe Development, Food Safety, Sanitation Protocols, Time Management, Multitasking, Communication, Teamwork, Attention to Detail, Professionalism, Creativity, Guest-Centered Hospitality, Training, Mentoring, Adaptability, Positive Attitude

Industry

Recreational Facilities

Description

Who We Are: Nestled in the heart of Windsor, Colorado, The Lodge is more than just a restaurant; it’s a destination for those who seek adventure in every aspect of life. Inspired by the spirit of exploration and the pursuit of the extraordinary, The Lodge offers an unparalleled dining experience that celebrates the essence of trailblazing and uniqueness. Our Menu From locally sourced ingredients to international flavors, every bite at The Lodge is designed to delight your senses and ignite your passion for discovery. Savor the richness of our meticulously prepared dishes in a modern, upscale atmosphere that pays homage to the spirit of exploration. Our Team is dedicated to providing exceptional service that reflects our commitment to making every dining experience as special and unique as you are. We are seeking those individuals who share our passion for guest-centered hospitality, meaningful work, and the world of food & drink! Learn more about us at: thelodgewindsor.com Job Summary: We are seeking a skilled Line Cook with a minimum of 1-3 years of experience in an upscale setting, fast-paced concept or equivalent culinary environment. The ideal candidate will demonstrate expertise in culinary techniques, a passion for creating exceptional dishes, and proficiency in recipe development. As a Line Cook, you will be responsible for executing high-quality dishes with precision and consistency, contributing to the overall success of our upscale dining concept. Essential Job Duties: · Preparation and execution of menu items according to recipes and standards set by the head chef. · Adherence to food safety and sanitation guidelines to maintain a clean and organized workstation. · Collaborate with the culinary team to develop and refine recipes, ensuring innovation and creativity in menu offerings. · Monitor and manage inventory levels of ingredients, ensuring freshness and minimizing waste. · Maintain a high standard of food quality, presentation, and taste, consistently meeting guest expectations. · Work efficiently in a high-pressure, fast-paced environment, demonstrating excellent time management and multitasking skills. · Uphold professionalism and teamwork, communicating effectively with kitchen staff and management. · Assist in training and mentoring junior kitchen staff, providing guidance and support as needed. · Stay updated on industry trends and culinary techniques to continuously enhance skills and knowledge. · Assist with special requests and dietary requirements. · Uphold the highest standards of etiquette and service protocols. · Work closely with kitchen staff and other servers to ensure seamless service. · Other duties as assigned. Skills / Knowledge Required:  · Ability to multitask and work efficiently in a fast-paced environment · Professional appearance and demeanor · Positive attitude and a passion for delivering memorable dining experiences · 1-3 years of experience as a line cook in an upscale concept or equivalent culinary environment · Proficiency in recipe development, preferred · Knowledge of food safety and sanitation protocols, ensuring compliance with health regulations · Excellent communication and interpersonal skills, with the ability to work collaboratively in a team-oriented environment · Attention to detail and accuracy in food preparation and presentation · Ability to work evenings, weekends, and holidays as required · Culinary degree or relevant certification preferred but not require

Responsibilities

The Line Cook will be responsible for the preparation and execution of menu items according to established recipes and standards. They will also collaborate with the culinary team to develop and refine recipes while maintaining high standards of food quality and presentation.