Line Cook (Part-Time)

Job Description

Job Description

We are currently looking for a Line Cook to join our team. This position will be responsible for one area of the kitchen including the preparation and cooking of food, the timeliness of food delivery, food quality, cleanliness, and organization of the workstation. Adhere to sanitation practices. Perform basic knife skills (i.e. slice, dice, julienne) and other duties as assigned. Cooks must be available on Days, Nights, Weekends & Holidays. Local candidates strongly preferred, candidates must be available for an in-person interview.  We are a non-tipping club.

Essential Duties and Responsibilities: includes the following. Other duties may be assigned. 

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Assist in preparing and cooking foods under supervision.
• Responsible for preparing and planning from breakfast, lunch and dinner items in a timely manner. Maintain established quality standards. Must have his/her own knives and special equipment required to perform assigned duties. Promote teamwork and morale. Knowledge of product uses and availability. Dedication to excellence with continued development of our Clubs reputation as well as your personal development.
• Review and implement Banquet Event Order. Prepare, serve and breakdown Banquet and Dining Room functions.
• Set up station with predetermined mise en place required to service all banquet functions or any station assigned.
• Breakdown workstation, including but not limited to workstation and cooler. Ensure cleanliness of workstation and equipment at the close of shift.
• Performs other duties as assigned by supervisor and practice sanitation and safety on a daily basis to ensure the total member satisfaction.
• Proper and complete set up of workstation
  • No shortages; inform Sous Chef/Executive of any food / beverage items neededfor next day operation.
  • No excess and waste•
• Proper production of items
• Proper use of all equipment
• Organization of all storage areas
• Inspect inventory
• Use or return any overages
• Note and discard all spoilage; inform Sous Chef/Executive Chef

Qualifications:

• High school or equivalent education required.
• Minimum of 3 to 4 years of cooking experience in regional cooking, breakfast, lunch and dinner.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. 
• Able to handle long hours of operation, especially during holidays and busiest time of service. 
• Strong communicator, a good listener and able to make decisive decisions.
• Strong verbal and written communication and member/customer service skills.
• A willingness to be a “hands on” team player. 
• Thorough knowledge of food products, standard recipes and proper preparation.
• Highschool or equivalent education required.
• Minimum of 6 month of cooking experience in regional cooking, breakfast, lunch, and dinner.
• Ability to obtain and/or maintain any government required licenses, certificates, or permits. 
• TB clearance required.

Physical Demands:

• Frequent standing and walking.
• Frequent finger dexterity when operating equipment.
• Regularly carrying and lifting up to 30 lbs.
• Occasionally push and pull carts and equipment weighing up to 250 lbs
• Occasional bending, reaching.

Great Benefits for Eligible employees include:

• Complimentary golf on our beautiful valley golf course.
• 401k with an employer match up to a certain percentage.
• Health Insurance.
• Paid Sick.
• Paid Vacation.
• 9 Holidays with a Floating Holiday.
• Employee Meals.
• With much, much more!