Lead Line Cook - PT - Lake Junaluska Conference & Retreat Center

The mission of Lake Junaluska is to be a place of Christian hospitality where lives are transformed through renewal of soul, m...

Knowledge, Skills and Abilities

Any combination of education and experience equivalent to three years experience in institutional food preparation or an Associate degree in culinary arts and one-year institutional food preparation experience.

Must be flexible and work well under pressure.

Must be clean, neat, and physically capable of performing all assigned duties.

Must work as a team member and cooperate with all staff.

Able to follow directions, read and comprehend simple instructions, short correspondence and memos; write simple correspondence.

Ability to solve problems in standardized situations.

Must be able to prioritize and multi-task projects.

Manage time so as to complete all the necessary tasks in the scheduled time.

Performance/Success Factors

Be punctual to work and other related functions; perform well in a team environment; complete work in a timely, accurate and thorough manner; conscientious about assignments and be able to prioritize daily tasks and events.

Must be a team player and cooperate with all staff.

Must be a self-starter, and able to work both independently and within the framework of a team.

Ability to receive guidance with respect to general objectives; in the majority of tasks and projects assigned, occasionally determine methods, work sequence, scheduling and how to achieve objectives of assignments; operate within specific policy guidelines.

Strive for excellence in service with all task and/or duties.

Participate in proactive team efforts to achieve departmental and company goals.

Provide leadership to others through example and sharing of knowledge/skill in a positive, professional manner

Working conditions

Well-lighted, heated (sometimes extreme) indoor (and occasionally outdoor) settings with adequate ventilation – kitchen area.

Physical demands: Able to lift and carry items up to 50 pounds, stand for prolonged periods of time, walk, sit, reaching and manual dexterity sufficient to work with the fingers and to reach/handle items above head, such as cook ware, utensils, etc.; perceives attributes of objects and materials.

Moderate physical activity performing somewhat strenuous daily activities of a primarily food service nature.

Able to taste and smell for food preparation.  Must be able to see close and at a distance; to read recipes, etc.

Moderate noise

Work schedule: Monday-Sunday – nights/weekend/ holidays as required.

Equal Opportunity Employer