Line Cook

Line Cook

Responsible for preparing food in a timely, consistent fashion to exact standards following established recipes, plating, food receiving or storage and proper handling of all food items. Works in a high volume, fast paced, team oriented and professional kitchen. Must possess culinary knowledge and be able to implement. Possess pleasant can-do attitude and work under pressure. Responsible for ensuring members/guests receive consistent, quality, and efficient food.

Essential Functions

• Prepares food in a timely, consistent fashion to exact standards following established recipes and plating.
• Responsible for food receiving or storage and proper handling of all food items.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Works at a fast pace with attention to safety and basic knife skills and works with basic kitchen equipment.
• Sets up stations with limited supervision and executes at a high level of expertise.
• Works multiple a la carte stations.
• Perform advanced cooking and utilize knives in kitchen setting.
• Communicates openly and honestly to concerns and suggestions and takes constructive feedback in a non-defensive manner.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
• Ensures impeccable standards of kitchen cleanliness and food handling as outlined in HACCP.
• Maintains a methodically organized workstation and food production.
• Possesses openness and willingness to learn in the spirit of continuous improvement.
• Hands on food production of each assigned station.
• Maintain par levels of each station for each shift to ensure quality and quantity to spec.
• Tasting of the food and make the necessary corrections to recipe spec.
• Non-negotiable and must maintain uniform, personal hygiene, and professional conducts per club policy.
• Observed 3-days rules on the food preparation, FIFO, consolidation and organization of the kitchen.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area.
• Ensure compliance by all culinary personnel with club rules, policies, and procedures.
• Maintains and rotates all products, communicating with supervisors when products are not servable or other problems exist.
• Communicates with the Chefs to ensure a coordinated effort aimed at providing a quality culinary experience for the club members and guests.
• Punctuality and a good attendance record are expected.
• Assists other staff as needed.
• Assists other production areas when time permits.
• Perform any other duties and/or tasks assigned by management.

Knowledge, skills and abilities

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Must possess advanced cooking and knife skills.
• Knowledge of all kitchen equipment operations.
• Ability to recognize signs and symbols within a kitchen setting.
• Ability to communicate effectively to complete tasks.
• Ability to perform basic/intermediate math skills.
• Ability to establish and maintain an effective working relationship with management, staff, and members.
• Must have knowledge of commonly used concepts, practices, and procedures within a kitchen setting.
• Respond to members in a courteous and friendly manner.
• Must possess excellent interpersonal and conflict resolution skills.
• Must possess excellent written and verbal communication skills.
• Must possess excellent organizational skills and coordinate and complete tasks with limited supervision.
• Must be a detail-oriented individual and possess time management skills.
• Must maintain high performance standards.
• Ability to deal with routine changes often.
• Ability to work in a fast paced environment.
• Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds.
• Able to work under hot and stressful conditions.
• Ability to use sense of smell, taste, touch, and sound.
• Eye/hand coordination and manual dexterity.
• Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

Education and experience

• High school education or equivalent required.
• Culinary or apprenticeship program preferred.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.
• Two years line cooks experience preferred.
• Advanced cooking and knife skills are required.
• Must be well versed in a la carte food preparation.
• Food Safety Training required.