Line Cook

Description

POSITION: COOK (Levels 1-3)

CATEGORY: NON-EXEMPT

SUMMARY: The Cook, reporting to the Executive Chef and Executive Sous Chef, will set-up, maintain, and break down all food preparations for all outlets and all planned events. The Cook will work alongside the management team to achieve the quality, safety, and training standards of the Club.

PRIMARY FUNCTIONS & RESPONSIBILITIES:

• Assist and obtain the highest standards according to the culinary handbook and the culinary management team.
• Prepare food by recipe and/or direction from Executive Chef or management team members.
• Prepare special requests by Members if/when it will not affect the flow of service to other Members.
• Identify product needs through a prep list and maintain quality and amounts needed.
• Reduce food waste by preparing all food selections properly, making sure all foods are fresh and seasoned correctly, and are handled appropriately (this includes food coverings, dating, and the storing of foods) - ABIDE BY THE FIFO STANDARD.
• Ensure work areas and kitchen are kept clean and assist in the organization of storage rooms and refrigerators.
• Abide by the policies and procedures as outlined in the F&B Kitchen Employee Manual.
• Work together as a team with other co-workers and departments.
• Ensure that the quality of the culture around you coordinates with the Executive Chef's vision.
• Other duties as assigned.

SKILLS & ABILITIES:

• Ability to adhere to food service policies, procedures, and safety/sanitation guidelines.
• Skilled in French, Italian, Middle Eastern, Asian, and Thai Cuisines.
• Ability to comprehend and carry out instructions.
• Ability to work as a team player and maintain a professional appearance at all times.
• Ability to work all shifts - days, nights, weekends, and holidays.
• Ability to communicate in English; Bilingual a plus.
• Must possess the ability to interact with members and staff on all levels in a professional, positive, and friendly manner.

EXPERIENCE:

# years' experience as a Line Cook in a high-volume restaurant (outlined below):

• For Cook 1: 1-3 years of experience plus 1+ areas of expertise outlined below
• For Cook 2: 3-5 years of experience plus 2+ areas of expertise outlined below
• For Cook 3: 5+ years of experience plus 4+areas of expertise outlined below
• For Lead Cook: 5+ years of experience plus all areas of expertise outlined below

Ability to operate and work independently in the following areas of expertise:

• Saucier
• Poissonier
• Friturier
• Garde Manger
• Grillardian
• Rotisseur
• Entremetier

Private club/fine dining/hotel preferred

EDUCATION/CERTIFICATIONS:

• High school diploma/GED
• Culinary Degree preferred, or similar experience working under highly qualified Chefs
• Skilled in French, Italian, Middle Eastern, Asian, and Thai Cuisines a plus
• ServSafe Sanitation certification required

PHYSICAL REQUIREMENTS:

• Ability to bend, stoop, lift, and/or carry items up to 25 lbs, up to 50 lbs. with assistance
• Able to stand for prolonged periods of time
• Ability to operate kitchen/restaurant equipment
• Ability to move about freely in a multi-floor building
• Able to work indoors/outdoors, and in many weather conditions