Line Cook in Lutsen, Minnesota

Seasonal Position starting early April and ending in late October. In addition to server tip-out, our Back of the House positions earns a profit-sharing distribution paid out on every pay period. The position may grow into a winter season/year-round job for the right candidate.

Affordable shared housing at $14 per day, excellent wi-fi, hiking and ski trails just steps from the property, BWCA in the back yard.

Some private housing may be available on a first-come-first-serve basis.

Our restaurant has been around since 1947 and it is a busy, all-American roadhouse. We have a casual kitchen serving upwards of 500-600 guests per day. This position works primarily PM shifts. The typical time is either 12 pm or 2 pm, and we close the kitchen at 8 pm. Please review our menu at www.cascadelodgemn.com, to get a sense of the food style we serve.

POSITION DESCRIPTION

Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also, perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items.

Duties & Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for the quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
• Follows proper plate presentation and garnish setup for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Helps in the dish-pit when necessary.
• Performs other related duties as assigned by the Kitchen Manager or manager on duty.