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CURRENT JOB OPENINGS -- Opportunities are available within the following categories:

Line Cook - Cardinals Nation Restaurant

Cardinals Nation
Food and Beverage: Chef/Cook

                                         

Line Cook

Position Summary

The role of the line cook is to safely prepare all menu items for foodservice in a safe and sanitary environment.  The line cook needs to be able to work any station in the kitchen as well as be efficient to maintain acceptable ticket times with a full monitor. The line cooks needs to be able to prepare all food items for all stations in a timely manner while following standard recipes.   The line cook needs to maintain a high level of performance, while ensuring guest satisfaction and profitability in accordance with the company’s service and operational standards.  The line cook should follow the supervisor on duty.   

Essential Functions

  • Prepares all food items to order, following standard recipes and procedures within specified time limits.
  • Always uses the entire time cycle on the fryers/grill.
  • Proper maintenance, filtering and usage of the fryers/grill.
  • Properly measures and assembles ingredients required for preparing the standard recipes.
  • Cuts and/or portions meat, fish and poultry.
  • Uses scale to ensure proper portioning of food items and minimize waste of products.
  • Accepts or rejects ingredients based on quality and quantity.
  • Cleans, organizes, and maintains walk-in refrigerator, cooler drawers, prep and dry storage.
  • Maintains work area in a clean, sanitary and safe manner.
  • Understands and complies with food safety and temperature standards.
  • Assists with inventory control with proper production management to minimize waste.
  • Maintains cleanliness and safety standards throughout the kitchen; follows and upholds all health codes and sanitation regulations.
  • Ensures that all equipment is set up properly and operating efficiently and accurately.
  • Ensures all workstations, remain clean, sanitized, safe and sufficiently stocked.
  • Adheres to and enforces inventory and labor control measures; performs inventory counts as requested.
  • Ensures all policies, procedures and DNC standards and regulations are maintained and followed.

·         Ensures highest level of food quality, taste and presentation.

·         Participate in food preparation, produce food consistently with high quality, taste and presentation.

·         Ensure adherence to recipes and product specifications.

 

 Abilities

·         Excellent knife skills

·         Work every station of the kitchen

·         Follow recipes

·         Work calmly and effectively under pressure

·         Must have problem solving abilities

·         Be self motivated and organized

·         Able to stand or walk for entire length of shift

·         Able to work long periods of time without a break

·         Ability to handle multiple assignments at once

·         Able to handle one full monitor while maintaining acceptable ticket times

·         Knowledge of kitchen equipment and utensils

Bad Habits

·         Not following pars

·         Not stocking stations properly

·         Not following recipes

·         Not being open to coaching

Good Habits

·         Lead by example

·         Provide constant feedback

·         Multitask

·         Help out other stations as needed

·         Be a team player

 

 

 

 

Opening Duties

·         Check station and stock to pars on a daily basis

·         Rotate all product(FIFO)

·         Make sure all equipment is on and working

·         Check quality of all food at assigned station

·         Stock and check for proper utensils and portioning devices

·         Make sure all food and pans are rotated for dinner service

 

Closing Duties

·         Break down all equipment to bare minimums and detail clean on a nightly basis

·         Clean gaskets on all refrigeration

·         Wrap, label and date all food for overnight storage and

·          Make sure kitchen is cleaned to the highest standard

Job Questions:

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