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Line Cook

Company Overview

Situated on the beautiful Warm Springs River, where horses run wild and the sun shines 300 days a year, Kah-Nee-Ta Resort and Spa is destination for high desert adventure in Oregon!  Our guests can take in the incredible landscape on a scenic horseback ride, or hike one of our scenic trails. Enjoy the bounties of the land at our luxurious full-service spa…or by barreling down a water slide into our hot springs-fed, double-Olympic sized pool. There's something for everyone here, right down to our accommodations, which range from suites and private-view balcony rooms, to teepees and a full-service RV park. Additionally, Kah-Nee-Ta's meeting and conference facilities are tailored to make your next event truly legendary. 

When joining the Kah-Nee-Ta Resort & Spa team you will become a part of the rich culture and history that makes us a unique destination resort.  

Job Summary

Prepare high quality food to order for guests based on established guidelines.  Responsible for proper set up and break down of dinner line, according to business.  Prepares all pantry line items: i.e. salads, sandwiches, deserts; stocks all dressing and cold sauces in a quality and speedy fashion.  

Responsibilities and Duties

 

  • ​Works in unison with others to ensure the line is set and stocked for business.
  • Set plates to order, maintaining high quality, according to specifications set by the Chef.
  • Works closely with other cooks to maintain smooth line functions.
  • Always check temperatures to ensure hot items are piping hot, and not over­done.
  • Always keep a clean, organized work station.
  • Set up line per specification.
  • Break down line after meal service.
  • Use proper break down procedures (storage & rotation) to ensure freshness and guard against spoilage.
  • Strict adherence to Health Codes Standards & Policies regarding food handling.
  • Assist in banquet preparation.
  • Maintain a par stock using proper rotation.
  • Is proficient in the following cooking techniques: Char-broiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking.
  • Recognize and utilize good garnished per plating guide and recipe card.
  • Cook food to order per recipe card and plating guide.

Qualifications and Skills

  • ​High School diploma or GED required.
  • SERVSAFE certified preferred.
  • Four years practical experience as a Professional Line cook preferred.
  • Food Handlers Card and knowledge of Health Code Regulations required.
  • Ability to speak, read and write English.
  • Must be able to work flexible hours and days including all holidays and weekends.

Benefits and Perks

  • Resort outlets discounts.
  • Free or reduced employee meals
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