Seasonal Line Cook I/II - Goldbelt Tram at Goldbelt, Inc.

Milwaukee, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Sep, 26

Salary

0.0

Posted On

13 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Food Presentation, Sanitation Standards, Food Handling, Kitchen Equipment Operation, Time Management, Communication, Customer Service, Teamwork, Staff Training, Organizational Skills, Stress Management

Industry

Health and Human Services

Description

Overview As the only aerial tramway in Southeast Alaska, guests at the Goldbelt Tram are invited to soar to new heights in scenic adventure aboard Juneau's top attraction. We offer locals and visitors an opportunity to experience breathtaking Alaska scenery, explore the miles of trails atop Mount Roberts, and learn more about Alaska Native culture. Summary We're excited to share that the job is based in beautiful Juneau, Alaska! We kindly ask that all applicants either live in Juneau or be open to relocating at their own expense. Line Cook I/II is responsible for the proper preparation and presentation of all food products at the Timberline Bar & Grill restaurant, in order to contribute to guest satisfaction providing a premier customer service atmosphere. We will train. Part-time and full-time schedules are available. Pay and Benefits: Seasonal Employees are eligible for the Seasonal Employee Layoff Bonus Plan. The plan is designed to provide an effective means to motivate and compensate eligible seasonal employees during the term of their assignment. However, Goldbelt, Inc. may, in certain limited circumstances, grant discretionary performance bonuses outside of this program, in the sole discretion of the Company. Goldbelt, Inc. hopes that by providing short-term incentive compensation, this will motivate and increase the retention rate among its employees which in turn will enhance Goldbelt Inc.’s long-term value. Line Cook I Starting Rate: $17.00 - DOE Line Cook II Starting Rate: $20.00 - DOE Responsibilities Job Duties Prepares and cooks all food for a workstation, specifically the main menu and special items, balancing simultaneously different plates; seasons and presents the same as described on the menu. Continues to learn and gain experience in the preparation of more complicated dishes, sauces, etc. Maintains high sanitation standards and proper hygiene and sanitary habits at all times. Ensures proper food handling and storage and space/equipment cleanliness; and assists supervisor in preparing for health inspections. Provides assistance and guidance, including one-to-one training, to all kitchen staff in order to put out a top-quality food product in an efficient manner. Develop/maintain teamwork and to contribute to a smooth operation. Performs other incidental and related duties as required and assigned. Qualifications Necessary Skills and Knowledge Ability to meet time and attendance requirements. Ability to work all different shifts including holidays and weekends. Knowledge of the practices and techniques of restaurant cooking, food presentation and storage. (We will train) Knowledge of all kitchen equipment and appliances. Knowledge in sanitary food requirements/codes. Strong organizational skills. Ability to work productively, skillfully and under pressure in a fast-paced environment. Ability to balance and “push out” simultaneously on at least 15 different plates; good dexterity. (We will train) Excellent communication and customer service skills. Ability to learn, understand, and follow oral and written instructions/directions. General knowledge of customer service and food service principles. Ability to lead by example including the ability to adequately train staff with minimal experience. Ability to handle stressful situations effectively while meeting deadlines. Ability to assist in smoothing out problems between staff working the kitchen and floor areas and between early and late shifts. Thorough knowledge of state sanitary regulations and requirements. Thorough knowledge of standard practices and procedures related to food preparation and storage. Skill in establishing and maintaining cooperative working relationships with other employees. Ability to work directly with the public, providing information and assistance on a daily basis. Ability/willingness to learn and pass on to guests those areas of interest to visitors, such as local history, people, culture, geography, etc. Minimum Qualifications (education, experience, skills) LINE COOK I No previous experience as a line cook is needed but a strong willingness to learn the essential functions of a line cook. Ability to obtain a State of Alaska Food Workers Card within 30 days. Ability to successfully pass a background check. LINE COOK II Demonstrated experience performing core duties of a line cook in a fast-paced environment. Current State of Alaska Food Workers Card. Ability to successfully pass a background check. Preferrred Qualifications (education, experience, skills) Culinary training from an accredited Culinary Institute. Current CPR and first aid certificates. Fire prevention training. SERV Safe certification.

Responsibilities

Responsible for the preparation and presentation of food products at the Timberline Bar & Grill to ensure guest satisfaction. Duties include maintaining high sanitation standards, managing workstations, and providing guidance to other kitchen staff.