Calling Cooks - Great Hourly + Bi-Weekly Bonus + Tips

Looking for a positive team player to join us at Cascade Lodge and Restaurant on Lake Superior, Minnesota.

In addition to great hourly pay and server tip-out, our Back of the House positions earns a bonus paid out on every pay period. Affordable housing with a room in a shared unit, excellent wi-fi, hiking, and ski trails just steps from the property, BWCA in the back yard.

Our restaurant has been around since 1947 and it is a busy, all-American roadhouse. Typical in time is either 12pm or 2pm for PM shifts, and 7AM-2PM for AM shifts, our operating hours are 8am-8pm. Please review our menu at www.cascadelodgemn.com to get a sense of food style we serve, and Google reviews to get the sense of service and guest experience.

SUMMARY OF POSITION:

The Line Cook is responsible for preparing and cooking meats, fish, vegetables, soups, and other hot and cold food products while ensuring quality and consistency in a timely manner. This role also involves plating, garnishing, stocking, cleaning, and maintaining food preparation standards in accordance with Cascade Restaurant & Pub policies. This role is also responsible for restocking of the cooking line, end-of-shift kitchen cleaning, and assisting with dishwashing when needed.

REPORTS TO: Kitchen Manager, Restaurant Manager, Lead Line Cook
 
DUTIES AND RESPONSIBILITIES

• Prepare, cook, and plate menu items according to restaurant standards. 

• Maintain cleanliness and organization of food prep and workstation areas. 

• Ensure proper food storage, restocking of items and ingredients, temperature control, and rotation of stock. 

• Follow established portion sizes, recipes, and cooking techniques. 

• Operate and maintain kitchen equipment, including ovens, grills, fryers, broilers, and dish machine. 

• Follow all food safety and sanitation guidelines.

• Preform closing duties, including proper storage of ingredients and cleaning of workstations, equipment, and floors. 

• Stock and maintains sufficient levels of food products at line stations to assure a smooth service period.

• Portion food products prior to cooking according to standard portion sizes and recipe specifications.

• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range and refrigeration equipment.

• Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

• Handle, store and rotate all products properly.

• Maintain cleanliness and organization of kitchen areas by washing dishes, taking trash out, sweeping and mopping floors, cleaning and disinfecting cooking equipment, and putting away orders.

• Perform food prep and restocking assignments during off-peak periods as needed.

• Store ingredients according to prescribed food safety regulations.

• Reports all damaged or faulty equipment to the Lead Line Cook or the Kitchen Manager.

• Perform other related duties as assigned by the Lead Line Cook, Kitchen Manager and Restaurant Manager.           

KEY COMPETENCIES:

• Attention to detail

• Reliability

• Cooking Speed

• Listening skills

• Adaptability

• Planning and organizing

• Team work

• Integrity and honesty

• High energy levels
   

QUALIFICATIONS:       

• Be able to communicate and understand the predominant language(s) of our guests.

• Prior experience in similar position.

• Capacity to work in a fast-paced environment.

• Ability to stand for extended period of time.

• Physical stamina and mobility including ability to reach, kneel and bend.

• Ability to work shifts during mornings, evenings, weekends, and on public holidays.

• Excellent organizational, time management, and multitasking abilities.

• Ability to lift required load (usually about 30lbs).
  

Due to our remote location, having a valid driver's license and / or your own vehicle is a big plus.