Line Cook Tuesday - Saturday at WindRiver Lakefront & Golf Community

Gatlinburg, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Sep, 26

Salary

0.0

Posted On

21 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Plating, Kitchen Operations, Food Safety, Sanitation Standards, Inventory Management, Multitasking, Recipe Adherence, Equipment Maintenance, Teamwork, Customer Service, Time Management

Industry

Real Estate

Description

Description The Timber at Holly Branch is a lodge / boutique hotel located in Gatlinburg, TN. The Line Cook is responsible for preparing and plating both hot and cold menu items to ensure the highest quality and presentation. This role includes maintaining an organized, efficient kitchen while adhering to all food handling, sanitation, and storage standards. Strong knowledge of professional kitchen equipment and the ability to multitask effectively are essential. Schedule: Tuesday through Saturday evenings Responsibilities Food Preparation & Quality Control Prepare and plate both hot and cold food items to ensure the highest quality standards per menu. Follow recipe guides for proper presentation, plating, and garnishing. Prepare ingredients and garnishes (washing, chopping, peeling vegetables, herbs, and fruits). Set up food preparation stations with all necessary ingredients and cooking equipment. Check the quality of all raw and prepared ingredients before and after each meal period. Monitor inventory levels and assist with compiling product orders. Ensure all food handling practices meet Tennessee Department of Health regulations. Set up, clean, and break down work areas promptly and in accordance with daily checklists. Prepare and cook food items and dishes according to The Timber’s location guidelines, recipes, and food safety standards. Ensure food is stored at appropriate temperatures and durations; monitor and record refrigerator/freezer temperatures daily. Evaluate food quality and doneness through tasting; ensure proper portioning and consistency. Kitchen Operations & Maintenance Complete opening and closing checklists; ensure the kitchen is ready for service and properly secured at the end of each shift. Maintain cleanliness and organization of the kitchen throughout the shift. Lead dishwashing and ware-washing duties as needed. Maintain and care for all kitchen equipment, alerting management to any maintenance or repair needs. Restock supplies and ensure all products are properly stored and rotated. Resolve routine problems encountered during kitchen operations. Teamwork, Service, & Professional Standards Maintain hotel standards of excellence in attitude, customer service, employee relations, and job performance. Attend and actively participate in all scheduled meetings and training sessions. Support colleagues and contribute to a positive, efficient team environment. Adhere to all company policies, procedures, and safety guidelines. Complete Any other tasks as directed or assigned by supervisor, ensuring a quality guest experience. Requirements High School Diploma or GED equivalent (preferred). Minimum of two years of high-volume line cook or catering cook experience (required). Must be at least 18 years of age (required). Valid ABC permit or ability to obtain within 60 days of employment (required) Valid ServeSafe Certification or ability to obtain within 60 days of employment (required). Knowledge/Skills/Abilities: Strong understanding of food prep, safety, and kitchen operations. Ability to follow procedures, safety rules, and health regulations. Excellent communication; team-oriented and adaptable. Able to work evenings, mornings, weekends, and holidays. Physical Requirements: Must be able to bend, stoop, climb stairs, twist, kneel, lift, push, and pull items weighing up to 55lbs. Must be able to stand and continuously move throughout the workday. Must be willing to work outdoors and be comfortable in varying weather.

Responsibilities

Responsible for preparing and plating hot and cold menu items while maintaining high quality and presentation standards. Ensures kitchen efficiency through strict adherence to sanitation, food handling, and storage regulations.