Line Cook - Full Time

Job Description

Job Description

Catawba Island Club is a private, resort-style club that has been family owned and operated for over 50-years. Our location - directly on the beautiful Lake Erie shore - attracts families from across the mid-west. At CIC employees have the opportunity earn a competitive wage in a meaningful work environment.

We are currently looking for a full time evening line cook. Benefits are available after 60 days. Incentives include: use of pool on Mondays, discounted staff meals, scheduled use of golf course, and more!

This position is responsible for all production of assigned areas and preparation for a la carte service. Executes cooking on the line for ala carte dinner service. Maintains a clean and organized work space through out service.

Experience/Requirements:

· High School Diploma or Equivalent

· Minimum of 1 year of previous hot line a la carte cooking

· Must be able to speak, understand, read and write in the English language

· Willing to expand culinary knowledge and grow in a fast-paced kitchen environment

Core Responsibilities:

· Responsible for making certain the line is properly set for service with all equipment functioning.

· Comply with all portion sizes, quality standards, department rules, policies, and procedures.

· Anticipate prep needs according to party sheets and à la carte dining patterns.

· Prepare employee dinner utilizing "to be used" items creatively.

· Identify and select cuts of meat, poultry, shellfish, fish, game or vegetables used for frying, grilling, roasting or sautéing.

· Prepare items for grilling.

· Prepare garnishes for fried, roasted, grilled or sautéed items.

· Prepare items for broiling or roasting by marinating or seasoning.

· Grill meat and seafood to specified temperature.

· Plate fried, roasted, carved or sautéed items along with appropriate garnish.

· Maintain a sanitary workstation. Follow end of shift clean up list and check with supervisor prior to departure.

· Select and use knives, hand tools, utensils, and equipment to portion, cut slice, dip, batter, bread, whip, beat, maintain holding temperature, or otherwise produce food in the broiler and grill area.

· Ensure all knives are kept sharp.

· Assist in banquet prep as needed.

· Complete any other duties assigned by management within your realm of

capability.

Minimum Physical Job Requirements:

· Ability to lift pots, pans, etc., up to 40 pounds in weight.

· Ability to stand and exert high energy for periods of up to four hours in length.

· Possess finger dexterity to use small tools.