Line Cook

About the Job

The Line Cook is responsible for preparing and cooking a variety of food products including seafood, meats, poultry, vegetables, sauces and stocks, and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment according to the club's standardized recipes and daily prep list.

JOB DUTIES:

• Maintain regular attendance in compliance with Club standards, as required by scheduling which will vary according to the needs of the Club.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform.
• Be knowledgeable of and comply, at all times, with the Club's policies, standards, and regulations to encourage safe and efficient operations.
• Take inventory of all items required for station set-up and determine those items that require preparation.
• Prepare items according to standard recipes.
• Coordinate and time orders with other kitchen operations.
• Requisition items needed to produce menu items.
• Notify the Sous Chef or Executive Chef of expected shortages.
• Ensure assigned work areas and equipment are clean and sanitary.
• Set up, maintain, and break down the prep cook station.
• Cover, date, and neatly store all leftover products that are reusable.
• Make recommendations for maintenance, repair, and upkeep of the line prep area and equipment.
• Close the kitchen properly using the closing checklist.
• Attend kitchen staff meetings and offer suggestions for improvements.
• Perform other duties as assigned by management.

EDUCATION, EXPERIENCE, AND SKILLS REQUIRED:

• High school diploma or GED.
• A minimum of two years of experience in kitchen preparation and cooking.
• Food safety certification is required.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Must be familiar with and have worked with all kitchen equipment.
• Excellent time management skills, listening skills, oral/written communication skills, and positive interpersonal skills are required.
• Ability to prepare menu items as needed for member or guest service.
• Ability to follow all state and local health and food safety regulations.
• Excellent time management skills and listening skills.
• Strong oral communication skills and positive interpersonal skills.
• Demonstrated ability to follow all safety procedures for operating and cleaning equipment and machinery.
• Demonstrated results-oriented and capable of working with minimal direction and independently.
• Excellent team player with the ability to work hands-on in a fast-paced environment.

TYPICAL PHYSICAL AND MENTAL DEMANDS:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
• Requires the ability to perform a variety of manual labor tasks that will require some strenuous physical efforts, such as carrying, pushing, pulling, or lifting to 50 pounds.
• Continuous repetitive motions.
• Requires excellent hand-eye coordination and a sense of taste and smell.
• Possess basic computational ability and mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
• Must be able to convey information and ideas
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations and maintain composure and objectivity under pressure.
• Must be effective in listening to, understanding, and clarifying the concerns and issues raised by members and their guests.

TYPICAL WORKING CONDITIONS:

Work is performed in hot, humid, and noisy environments. Varied weather conditions are expected with exposure to heat/humidity, or cool/cold weather. May work near toxic/caustic chemicals and with fumes or airborne particles. Varying schedule to include evenings, holidays, and extended hours as business dictates.