JOB PURPOSE:
The Silver Lake Preserve Cook/Housekeeper will be primarily responsible for maintaining food inventories, planning, and preparing meals for lodge guests at the request of the Silver Lake Preserve Manager. Secondary responsibilities will include general housekeeping duties of the lodge as scheduled.
ESSENTIAL FUNCTIONS:
- Responsible to acquire, learn and practice all LBI Safe Operating Procedures (SOPs) and comply with these standards as well as safety regulations pertinent to the department and job functions.
- Plan menus and order/purchase food inventories to meet recipe requirement and/or specific employer meal requests.
- Prepare and serve breakfast, lunch, and dinner according to approved menu as directed by Supervisor.
- Clean and maintain kitchen cooking utensils and equipment.
- Ensure timely meal presentation.
- Serve meals to lodge guests.
- Dietary restriction of guests may need to be accommodated.
- Perform all dining, kitchen, and housekeeping needs.
- Communicate all kitchen and housekeeping concerns, supply needs or maintenance issues.
OTHER DUTIES
- Perform additional tasks requested by the Preserve Manager in the scope of their ability.
QUALIFICATIONS:
A. Certificates, licenses, and registrations:
- Valid driver’s license with insurability.
- Safe Food Handling Certificate (must obtain within 30 days of hire).
B. Knowledge/Skills
- Good working knowledge of kitchen equipment.
- Strong communication skills.
- Customer service orientation.
- Attention to detail.
- Demonstrated initiative, reliability, and flexibility.
- Ability to take direction.
C. Education/Experience:
- High School diploma or GED.
- 1 year of line and/or prep cook experience required.
D. Physical Demands & Work Environment:
Individual is regularly required to stand and walk for prolonged periods. Occasionally required to bend, stoop, and lift. Occasionally required to lift up to 30 pounds.