Line Cook (Seasonal and Part-time Needed)

Benchmark’s company culture is central to our management philosophy. The company’s stated purpose is “to provide an entrepreneurial environment where determined people dare to create, share, and build futures.

To be the “benchmark” by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:
Find peace, quiet and wide-open spaces at Doral Arrowwood, the premier Resort and Conference Center in Westchester County. Nestled in the heart of 114 acres Doral Arrowwood offers an array of resort activities to relax and unwind. As a truly unique destination, this picturesque retreat features restful lodging, delicious dining, and exceptional meeting and special event venues designed to accommodate corporate executives and leisure guests.

By joining the Doral Arrowwood Team, you become part of Benchmark Hotels & Resorts. We have a mosaic of talent that drives our passion to be the difference by creating memorable experiences in the lives of all we serve.

The Line Cook assists in the daily production and fabrication of food products for cafeteria, banquet, Dining Room and Fine Dining Room.

Job Description:

ESSENTIAL FUNCTIONS:

• Check daily production sheets and check with Chef or lead cook as to daily work need.
• Assist in any area of the kitchen as needed.
• Will prepare food to order in outdoor outlets.
• Prepares food items according to specific standards.
• Timely execution of all meal functions.
• Maintaining a high level of sanitation and safety in the Kitchen prep areas.
• Possessing knowledge of Kitchen hardware and their particular function for use in breakdown and cleaning.
• Dating all food items before storage.
• Utilize all trimmings, excess and unused portions of food items.
• Assisting the Chef on Duty on banquet and/or conference dining dish out for food service.
• Maintain a high level of professionalism.
• Maintain a good working relationship with all Departments.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Three years of experience in heavy volume food production in a restaurant setting.
• High school diploma or equivalent experience/training.
• Understanding of regulatory health and safety requirements.
• Ability to operate kitchen power equipment.
• Ability to utilize cutting instruments.
• Excellent knife skills.
• Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items).
• Excellent communication Skills.

Positions available are Seasonal or Part-time for Outdoor Outlets and Main Kitchen. Must be available to work weekends and holidays.