Line Cook

Description

Are you mission-driven and passionate about helping others succeed?

Do you strive to lead, follow, and act with integrity?

Are you the one who honors your commitments?

Is building trusting relationships an integral part of why you do what you do?

Do you push limits and challenge the status quo?

If you answered YES, keep reading to find out how you can contribute to the success of Team USA!

Assists Food & Nutrition Services Department in multiple areas, including grill, pantry, bakery, service specialist, cashier, steward, caterer, hotline, and cold food production. Responsible for follow-up and follow-through in the assigned production area. Supports and directs salad bar/hotline service specialist and production specialist by producing all related items to service all areas effectively. Maintains and monitors salad bar, hotline, and server, ensuring the highest level of products and service are readily available in a clean and well-maintained kitchen, server, and dining room. Takes pride in the overall appearance of the dining/service area. Leads by example. Some functions may be specific to a Training Center location, such as, but not limited to, daily job assignments, work environment, and reports to structures.

• Grill Chef Functions:
  • Responsible for following standards for grill production and proper food handling. Keeps Executive Chef informed of all production and recipe concerns. Builds and maintains customer rapport and goodwill.
  • Ensures precise and concise direction is given to service staff, resulting in quality production, service, sanitation, and cleanliness of the dining room.
  • Maintains accurate menu rotation, pulls meats, corrects recipes, and makes suggestions to improve service and customer satisfaction.
• Pantry Specialist Functions:
  • Oversees the efficient operation of the pantry area and salad bar function, including writing the pantry production list and performing daily product inventories.
  • Assists the production specialist in pantry production to ensure inventory meets demands and that waste is limited. Provides clear and concise direction to production and salad bar staff, resulting in quality production and service.
  • Responsible for box lunch production and hospitality services production as needed.
  • Maintains accurate menu rotation, corrects recipes, and suggests improving service and customer satisfaction.
• Hot Line Functions:
  • Responsible for meal production to ensure the hotline is set up by scheduled meal times.
  • Responsible for following standard recipes for food production and proper food handling.
  • Keeps Executive Chef informed of all production and recipe concerns. Builds and maintains customer rapport and goodwill.
  • Ensures precise and concise direction is given to production and service staff, resulting in quality production and service.
  • Maintains accurate menu rotation and suggests improving service and customer satisfaction.
• Baker Relief:
  • Ensures that all breakfast pastries, lunch and dinner breads, and rolls are always fresh and appealing, including continuous variety.
  • Displays and stocks dessert cabinet and other bakery displays promptly. Follows menu rotation provided by the Executive Chef. Responsible for merchandising and the presentation of products in the assigned area.
  • Assists with hospitality/special events as needed. Helps in all other production areas to meet the demand for athlete services.
• Catering and Special Events:
  • Assists with setup, service, and breakdown of catering events as assigned.
  • Displays catering setups in an eye-appealing manner utilizing in-season props available in catering storage.
  • Provides excellent customer service while establishing a world-class catering experience.
• Float Chef Functions:
  • Assists Grill Chef, Production Specialist, and/or Sous Chef in their areas as assigned.
  • Keeps Specialists in the area adequately stocked and informed of any production concerns.
  • Follows proper food safety handling practices.
  • Answers telephone pleasantly and efficiently, handling inquiries and requests for the department. Maintains confidentiality—the ability to handle customer comments and questions.
  • Coaches staff in proper procedures.
  • Responsible for maintaining food costs by minimizing overproduction and waste.
  • Capable of floating in and out of any above-listed responsibility as directed.
  • Participates in daily shift briefings to discuss daily production needs and status.
  • Reports all incidents/accidents to Management immediately. Completes necessary documentation.
  • Takes the initiative to suggest improvements to the operating format, communicates ideas about improving and maintaining standards in their area, and fills in as needed to ensure efficient operations. Follows up and follows through on daily production/task lists to ensure completion and turn in paperwork at the end of shift.
  • Follows policies and procedures of the USOPC (US Olympic & Paralympic Committee), OPTC (Olympic & Paralympic Training Center), and the department. Complies with OSHA work and Health Department food safety regulations. Upholds USOPC code of ethics.
  • Maintains a professional demeanor, punctual, neat, and clean appearance; shows respect for equipment, utensils, and supplies; and shows pride in the department and their work. Builds and maintains good working relationships with all Food & Nutrition Services and Management team members. Provides excellent customer service by demonstrating a "can do" and "my pleasure" outlook, flexible in approach, pleasant in manner, even-tempered, friendly, cooperative with others, patient with unexpected change, helps tasks flow smoothly, and is a team player. Contributes to a positive environment. Willingly supports the department's goals of providing world-class service.
  • Embraces and supports the Organization's Olympic & Paralympic Culture and Key Behaviors.
  • Regular attendance at work is an essential job function.

• ServSafe Certified required.
• High School graduate or GED, with the ability to read, write, and comprehend at a 12th-grade level minimum.
• Thorough knowledge of proper sanitation and safety practices related to day-to-day responsibilities and health department regulations.
• Valid driver's license to operate department motor vehicles.
• Minimum 3 years of experience as a production chef/apprentice in quantity food production.
• Minimum 2 years of team leader experience with proven ability to lead and guide team members through daily assignments.
• Knowledge of proper use of chemicals. Follows OSHA regulations.
• General knowledge of the care and safe usage of food service equipment and kitchen utensils - Ability to be trained and certified on the operation of equipment found in a commercial kitchen.
• Ability to read recipes and understand

• Ability to work flexible shifts, including days, nights, weekends, and holidays.
• Adapt to change positively to support the USOPC Mission and its departments.
• Exposure to extreme temperature working conditions.
• Prolonged standing, minimal sitting.
• Various repetitive motions, including but not limited to bending, kneeling, and reaching, and the ability to lift 50 pounds using the buddy system.
• Wear a safety-lift belt when lifting 50 lbs. or more or assigned repetitive lifting of over 20 lbs.
• Exposure to chemicals and use in compliance with OSHA guidelines
• Ability and desire to do whatever it takes to successfully meet USOPC and department mission.
• Shared workspace.
• Commercial kitchen utensils and equipment

• This hub-based position will regularly work from the Lake Placid Olympic & Paralympic Training Center.

• Hiring Pay Range: $19.56 - $20.00 per hour.
• This full-time, non-exempt position is intended to work 40 hours per week.
• Bonus: This position will be eligible for the Annual Incentive Award Program at a 5% target. This program is subject to change or elimination by the USOPC at any time at its sole discretion.
• Benefits: This position will be eligible for USOPC benefits. You can view a summary here.