LINE COOK

Job Description

Job Description

Description:

JOB DESCRIPTION

No Job Description for a position can possibly include all duties which may be requested by members, guests or required by the club. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.

Position: Line Cook

Department:

Purpose:

Reports to: Executive Chef, Sous Chef, Pastry Chef

Job Knowledge, Core Competencies and Expectations

• Reading, writing and oral proficiency in the English language
• High School graduate or G.E.D and an apprenticeship preferred
• 1 year culinary experience cooking school or culinary institute education preferred

Job Tasks/Duties

• Run the day-to-day operation of the station in the kitchen for the grill, room service, cafeteria and banquets.
• Assist Sous Chef in creating and preparing special daily.
• Check and complete mise en place and pars and set up station (using proper recipes and only fresh quality is excepted)
• Communicate with Sous Chef and Executive Chef regarding menu items, problems situations or shortages.
• Read correctly all dupes that come in and accommodate any and all guest request (if we do not have product, tell server if guest would like us to order for next visit)
• Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
• Maintain a good working relationship with all Club staff, management and members.
• Store all items properly at the end of shift, labeling and dating all products.
• Ensure a clean, neat and organized work area using proper sanitation according to Serv Safe standards.
• Ensure proper communication between am / pm and days off (either by verbal or written communication)
• Handle and report any accident immediately, no matter how minor.
• Conduct oneself in a professional manner at all times to reflect the high standards of AIC and encourage staff to do the same.
• Perform other task or projects as assigned by management and staff.
• Clean and organize all coolers before shift is over using the F.I.F.O. procedure, label, date and report any items that are not in house to Chef.

Licenses and Special Requirements

• Must have or be able to obtain Food Safety Certification.

Physical Demands and Work Environment

• Lifting up to 40 lbs.
• Frequently lifting and carrying up to 20 lbs.
• Requires walking or standing for duration of shift.
• Frequent bending, stooping and reaching
• Flexible schedule to include days, evenings, weekends and holidays.