Line Cook for Members Club

The Line Cook for the Members Club at PGA National ResortResponsibilities:Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.Date all food containers and rotate as per PGA National standards, making sure that all perishables are kept at proper temperatures.Check pars for shift use, determine necessary preparation, freezer pull and line set up.Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per PGA National standards.Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.Comply with attendance rules and be available to work on a regular basis.Perform any other job-related duties as assigned.Qualifications Requirements:1 – 3 years prior culinary experience.Self-starting personality with an even disposition.Maintain a professional appearance and manner at all times.Can communicate well with guests.Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Finger/hand dexterity to operate food machinery.Must have Florida Food Handlers and Alcohol compliance certificationsAbility to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous scheduleEducation and Experience: High school diploma or equivalent, with 2-3 years restaurant/hotel kitchen experience. Strong knowledge of many styles of cooking of soups and sauces, must be very creative.Language Skills: Ability to read all menus and promotions.Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand, walk, bend and use hands to handle or feel objects, tools or controls. The employee is frequently required to talk or hear.Must have the ability to lift 50 pounds chest high, able to twist left to right, and have good hand-eye contact. Must be able to stand 7 ½ hours at one time, and work 4 hours overtime if necessary. Must be able to walk up and down stairs (at least 2 flights) without difficulty. Must be able to withstand high temperatures behind the line.Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.