SEASONAL LINE COOK

Job DetailsJob Location: Sunnyside Resorts - Tahoe City, CA 96145Salary Range: $22.00 - $26.00 HourlyWe are looking for skilled LINE COOKS to join the Sunnyside team! The starting rate is $22-26/hr (Starting wages will be tied to applicant’s ability and experience). Hourly wage may increase as early as 30-days after training is completed based on job performance.

Availability requirements: The Summer Season runs from Memorial Day Weekend - Labor Day Weekend. We are especially looking for candidates with full time and weekend availability. Please have tentative start date and end date available during interview process.

Must have at least three days of availability. At least two days of weekend availability is preferred (Friday-Sunday).
Must be available to work holidays (Memorial Day, Father's Day, Juneteenth, Fourth of July, Labor Day)
Three months of guaranteed summertime availability is preferred between May-August
Other scheduling availability is subject to review upon application
If you are interested in working after summer, post-season work is not guaranteed and will be reviewed based on performance at the end of the season

BENEFITS

Medical, Dental, and Vision insurance for qualifying employees
Free access to counseling and well being coaching through Employee Assistance Program 
Holiday Pay - Time and a half for Thanksgiving, Christmas Eve, and Christmas Day
Paid Time Off: Vacation and Sick Leave
Employee Meal Program with FREE Fresh cooked meals during each shift
50% Food and Beverage discount at all T S Restaurants
Referral Program
Anniversary of Employment Gift Program
Rewards and Recognition program (quarterly awards, safe-work practice incentives, and more!)
Holiday Party
Legacy of Aloha Scholarship Program 

POSITION SUMMARY

Provide the highest level of quality and service for our guests. Prepare and cook food items for station assigned.

ESSENTIAL FUNCTIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Read and understand recipes and POS generated tickets.
Cut foods as specified by recipe.
Weigh, measure, and prepare foods according to recipe specifications using station checklists..
Prepare meats, vegetables, batters, sauces, and mixes according to recipes for use at station.
Bake or cook certain food items according to guest order and recipes.
Follow T S protocol for all noted guest allergies.
Clean and sanitized all parts of the assigned station throughout each shift as required and specified in the daily checklist.
Assist others as needed.
Restock or breakdown assigned station before next meal period depending on shift.
Communicate pertinent and required information to next meal period’s Line Cooks
Communicate food and equipment shortages to Culinary Team Leader, Kitchen Supervisor, Sous Chef, or Chef.
Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job.
Work in a safe manner and report any safety concerns; personal, employee or guest injury.
Follow food safety program guidelines of handwashing, bare hands, hygiene and health.

JOB REQUIREMENTS
POSITION QUALIFICATIONS

Guest Oriented - Ability to consider guest needs when performing duties.
Working Under Pressure - Ability to complete assigned tasks under stressful situations.
Safety - Ability to identify and correct conditions that affect employee safety as well as safely operate and handle all required equipment, appliances, and tools. Must follow all safety policies and procedures.
Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.
Communication - Ability to communicate by speaking, effectively and clearly with guests, coworkers, and management. Ability to actively listen and understand the comments and questions of others.
Response to direction - Receive and follow directions from supervisors; follow direction of computer generated tickets.
Detail Oriented - Ability to pay attention to the minute details of a project or task.
Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal; understand the importance of teamwork with both other bussers and the rest of the staff.
Friendly - Ability to exhibit a cheerful demeanor toward others.
Neat and well groomed.

SKILLS & ABILITIES

US Work Authorization Required. We use E-Verify to confirm Employment Eligibility Verification.
Reliable transportation required.
Experience: Six months Prep Cook experience within a T S Restaurant or minimum 1 year external Line Cook experience.
Required Equipment: Knife’s will be provided but individuals may use their own set.
Certificates & Licenses: Must take and pass all training tests 90% or higher.

California Food Handler Certificate - Must be obtained within 30 days from hire date. Training provided if applicant does not have a valid California Food Handler Certificate.

PHYSICAL REQUIREMENTS

(Occasionally - up to 33% of the time; Frequently - from 34% - 66% of the time; Constantly- more than 66% of the time)

Stand Constantly
Squat or Kneel Occasionally
Walk Constantly
Bend Frequently
Use hands / fingers Constantly
Lift/carry 11-25 lbs Constantly
Reach Outward Constantly
Lift carry 26-50lbs Frequently
Reach above shoulder Frequently
Push/pull 10-25lbs Constantly
Climb Occasionally
Push/pull 26-50lbs Frequently
Sense of Sound (Hear verbal requests by guests, coworkers, and managers)
Vision (Near, Distance, Color, Peripheral, Depth Perception)
Sense of Smell, Taste, Touch
Ability to wear Personal Protective Equipment (PPE) (Non Slip shoes, back belt if lifting over 20lbs, safety glove when using knife)

WORK ENVIRONMENT

Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become crowded, hot, and high-pressure.