[ref. h8949122] Full-Time Line Cook

Overview:

Line Cook:

Responsible for preparation of food to the chef’s specifications; set up stations for menu production and assist in event prep and plating. Will play a key role in contributing to our member and guest dining experience.

Prep Cook:

A prep cook is responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized.

Responsibilities:

Line Cook:

• Set-up and stock stations with all necessary supplies and prep items
• Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
• Cook and prepare menu items in cooperation with the rest of the kitchen staff
• Assist in preparation and execution of event food service
• Answer, report and follow Executive and Sous Chef’s instructions and direction
• Clean stations and properly store food items
• Stock and maintain inventory of all food storage areas
• Ensure that food is presented simultaneously, in high quality and in a timely manner
• Comply with sanitation regulations and safety standards
• Maintain a positive and professional approach with co-workers

Prep Cook:

• Set-up and stock stations with all necessary supplies and prep items
• Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
• Washing, chopping and sorting ingredients like fruits, vegetables and meats
• Measuring quantities of seasonings and other cooking ingredients
• Labeling and stocking all ingredients on easily accessible shelves
• Clean stations and properly store food items
• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
• Assist in preparation and execution of event food service
• Comply with sanitation regulations and safety standards
• Answer, report and follow Executive and Sous Chef’s instructions and direction
• Maintain a positive and professional approach with co-workers
• Completing all tasks, in order, on the prep list from the Executive Chef, Sous Chef, or other managers

Qualifications:

Requirements:

• Line Cook
• Strong organizational, interpersonal, and communication skills.
• Portray a high degree of professionalism at all times.
• Numeracy skills.
• Ability to multi-task.
• Adaptability and appreciation of diversity.
• Accuracy and attention to detail.
• Sense of urgency.
• Demonstrate proactive behavior; especially with issues concerning safety, health, and customer needs.
• High energy level.
• Two (2) years of experience in country club, fine dining, or event kitchen required.
• Prep Cook
• All of the above, and
• Keen understanding of industry-standard best cooking and preparation practices.
• A clear understanding of cooking measurements.
• Superior dexterity skills to operate cutting tools quickly and safely.

Environmental Factors/Physical Demands:

• Work is performed in a restaurant environment both indoors and outdoors.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance.
• Stands, sits, or walks for an extended period of time.
• Subject to bending, reaching, kneeling, stooping, and lifting.

Position Type and Expected Hours of Work:

• This is a full-time position with flexible days and hours including evenings, weekends, and holidays.

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