SeasonalJobs.dol.gov

Job Description

Full Time:

Yes

Number of Workers Requested:

8

Job Duties:

***RFI Response*** Burgers: Cooks hand-portion patties using scale, producing enough patties to fill hotel pan for service. Patties are cooked to the customer’s requested temperature. Final assembly includes placement on bun with vegetables & plating with a side. Equipment: Scale, char grill, flat top grill, spatula, temperature probe, steaming dome, hotel pans. Cooked/Assembled: Patties are cooked to order; burgers are assembled after cooking. Scratch/Premade: Patties are portioned in-house from raw ground meat. Vegetables (lettuce, onion, pickles, tomatoes) are pre-cut. Steaks: Pre-cut steaks are seasoned & cooked on a char grill to the customer’s requested temperature. Finished steaks are plated with herb butter. Equipment: Char grill, spatulas, temperature probe, knives. Cooked/Assembled: Fully cooked to order. Scratch/Premade Steaks are pre-cut. Herb butter is made from scratch per a recipe. Pastas (General): Pasta is par-cooked in advance. For service, pasta is finished in boiling water while sauces are reheated/prepared. Dishes are garnished & may include added protein cooked separately. Equipment: Stock pots, saucepans, skillets, strainers, stove. Cooked/Assembled: Pasta is finished cooking per order; dishes are assembled hot. Scratch/Premade Pasta is pre-made & par-cooked. Vodka Sauce Pasta: Vodka sauce is prepared in advance per recipe. Vodka may be flamed in saucepan to remove alcohol, then canned marinara & pre-made Alfredo sauce are added & heated. Sauce is cooled, portioned into deli containers, & reheated per order. Equipment: Saucepan, stove, deli containers. Cooked/Assembled: Sauce cooked in advance & reheated; pasta finished per order. Scratch/Premade Sauce is partially scratch-made using both raw & pre-made components. Alfredo Sauce Pasta (Per Order): Butter & minced garlic are sautéed, heavy cream added & reduced, & Parmesan cheese is incorporated to thicken/flavor sauce. Pasta is boiled simultaneously & combined with sauce, garnishes, & optional protein. Equipment: Skillet, saucepot, stove, strainers. Cooked/Assembled: Fully cooked per order. Scratch/Premade Sauce is made from scratch per order. Slow-Cooked Proteins (Prime Rib, Corned Beef, Ribs): Items are prepped & slow-cooked for designated times in an Alto-Shaam. Once proper internal temperatures are reached, products are cooled, sliced, & portioned for service. Equipment: Alto-Shaam, knives, slicers, thermometers, cooling equipment. Cooked/Assembled: Fully cooked in advance, sliced & portioned for service. Scratch/Premade: Cooked in-house from raw proteins. Food Prep & Produce Processing: Sauces, aiolis, & dressings are made using mixers & processors. Deli meat is sliced for sandwiches. Produce is washed, cut, & strained. Equipment: Knives, slicers, food processors, KitchenAid/hand mixer, sinks, strainers. Cooked/Assembled: Prep work supports cooked & assembled items. Scratch/Pre-made: Many sauces & dressings are made from scratch; some components are premade. ***Original Duties*** Prepare and cook to order a variety of foods that require only a short preparation time; handle daily prep duties and food production; ensure food is prepared per company standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures; handle, store, and rotate all products properly; follow proper plating and garnish presentations for all dishes; maintain the cleanliness of the kitchen area and ensure that it meets health code regulations; wash dishes, silverware, drinkware, and kitchen cookware; maintains kitchen stock at line stations to ensure efficient kitchen service; close the kitchen properly and follow the closing checklist for kitchen stations; may take orders from customers and serve patrons at counters or tables; assists kitchen manager/chef with the development and creation of menu items; and checks in stock orders delivered by vendors and assists kitchen manager/chef with inventory ordering.

Job Classification:

35-2014.00 - Cooks, Restaurant

Job Requirements

Experience Required:

Yes

Months of Experience Required:

3

Special Requirements:

3 months experience with timely performing food preparation tasks such as grilling, cooking, and frying food and performing general cleaning activities in the kitchen in compliance with food safety and sanitation standards. Shifts vary from 6am - 3pm, 3pm - 12am, and split shifts from 6am - 11am and 5pm - 11 pm. Sunday - Saturday. Position may require more than forty hours per week, and the worker will have the responsibility to complete the work assigned regardless of the amount of time necessary. Work schedule may vary based on club volume, stays, and events. We want to clarify the information on item F.a.5. During the work week, which runs from Sunday through Saturday, employees are scheduled to work a 40 hour week. F.a.5. does not allow us to enter such a work schedule. If we enter 8 hours each day, it would show 56 hours a week, which is not an accurate reflection of their work schedule.

Number of Hours Per Week:

40

Work Schedule (Start/End time):

6:00 A.M. - 3:00 P.M.

Employer Information

Company Name:

Landscapes Golf Management, LLC

Location:

Lincoln, NE 68512

Worksite

Address:

77 Tower View Drive, Hulett, WY 82720

Job Order Details

ETA Case Number:

H-400-26002-528010

Multiple Worksites:

No

Additional Wage Information:

Please see item F.d.5. for details.

Date Posted:

1/23/2026

Piece Rate Offer

$0.00

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