LEAD LINE COOK

Job Summary: The Lead Line Cook is a key member of the kitchen staff responsible for overseeing food preparation and ensuring smooth operations. They work directly under the Executive Sous Chefs and Executive Chef, supervising line cooks and coordination the chain of food preparation.Job Tasks (Duties):Arrives on time, dressed and groomed properly, and checks in with supervisor.Maintains neat professional appearance and observes personal cleanliness rules at all times.Communicate effectively with all co-workers (Back and Front of the house) and treats them with dignity and respect.Supports the team to reach common goals.Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to the restaurant manager.Follow recipes as detailed by chef and prepare.Prepare all food items on the prep list according to recipes and standards set by the club.Responsible for having thorough knowledge of menu items.Operate cooking equipment such as grills, fryers, and ovens.Prepares, accompanying garnishes for cook station.Cooks all meats, fish, vegetables and specials, adhering to standard restaurant recipes, using proper technique as set forth by the Chef.Prepares accompanying garnishes for cook station.Set up and stocking stations with necessary supplies.Clean and maintain kitchen equipment and work areas.Assists with inventory management and ordering supplies.Ensuring timely delivery of food items.Assist the chef in menu planning and execution.Coordinate with the chef on scheduling.Knowledge of ordering and ability to execute.Ability to transition to alternate outlets.Follows all SOPS and TMC rules and guidelines as outlined in the handbook.Help train new kitchen staff.Oversee production of line and prep cooks as well as dishwashers.Ensure communication between service staff and cooking staff.Maintains quality, consistency, sanitation and safety while cooking.Breaks down station, covers, labels, dates and neatly stores usable leftovers for the next day.Verifies that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.Cleans workstation surfaces and equipment with the correct ratio of bleach and water solution. Cleans and sanitizes cooking surfaces before, during and at the end of the shift.Returns all soiled food preparation utensils, cutting boards and small wares items to the ware washing area.If called upon by the Chef, helps in other areas of the kitchen when needed.Ability to communicate any kitchen issues to the chef.Position requires night, weekend, and holiday availability.Other duties as needed.Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.Reports to: Sous Chef, Executive Chef, F&B Director. May also report to Manager on Duty.Education/Experience: Associates degree and 2 years of culinary experience and/or training; or equivalent combination of education and experience. One year in a leadership or supervisory role. The ideal candidate for this position should have previous experience as a lead line cook, be able to work in a fast-paced environment, and have a passion for cooking. They should also have a strong attention to detail, be able to follow recipes accurately, and have knowledge of food safety and sanitation guidelines. Additionally, the candidate should be able to work well in a team environment and have excellent communication skills. Experience in a private club or fine dining establishment is preferred.Language/Communication: Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Basic knowledge of Spanish is a plus. Must be able to work as part of a team and maintain open communication with managers and fellow coworker. Must display professional demeanor and communicate in professional language at all times.Certificates/Licenses: California Food Handlers Card and Kitchen Safety Training required.ABOUT TAHOE MOUNTAIN CLUBTahoe Mountain Club is a four-season Social Club focused on creating memorable experiences that allow Members and guests to build upon family traditions, embark on new adventures, and create lifelong friendships while sharing all that Tahoe has to offer. We are located within the beautiful mountain town of Truckee, California, minutes away from Lake Tahoe. The Club operates Old Greenwood and Gray’s Crossing Championship golf courses, swim tennis and fitness centers at Old Greenwood and Gray’s Crossing, Alpine Club ski valet and lounge in the Village at NorthStar, and Schaffer’s Camp on-mountain private dining at NorthStar California.*Tahoe Mountain Club (Tahoe Club Company, LLC and Tahoe Club Employee Company, Inc.) maintains a policy of equal employment opportunity, and does not discriminate against any employee or applicant for employment on the basis of race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other protected status under applicable law. Harassment or discrimination of any kind will not be tolerated, and any employee found to have engaged in such conduct will be subject to disciplinary action, up to and including termination of employment. * #J-18808-Ljbffr TAHOE CLUB COMPANY LLC