Line Cook ($24/hr)

Line Cook

Job Title: Line Cook

Department: Back of House Food & Beverage

Reports to: Executive Chef Classification: Non-Exempt

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club's standard recipes using a variety of equipment and utensils according to the daily prep list.

Essential Duties and Responsibilities

1. Take inventory of all items required for station set-up and determine those items that require preparation.
2. Prepares items according to standard recipes.
3. Requisitions items needed to produce menu items.
4. Notifies Sous Chef of expected shortages.
5. Ensures that assigned work areas and equipment are clean and sanitary.
6. Sets-up, maintains and breaks down prep cook station.
7. Covers, dates and neatly stores all leftover products that are re-usable.
8. Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
9. Attends kitchen staff meetings and offers suggestions for improvements.
10. Assists with other duties as assigned by the Sous Chef and Executive Chef.

Qualifications

• Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Maintains the highest food safety standards.
• Able to produce all assigned menu items according to the club's standard recipes.
• Helps in other areas of the kitchen during slow periods or when necessary.
• Knowledge of and ability to perform required role during emergency situations.
• Strong organizational skills; ability to manage priorities and workflow
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Good judgment with the ability to make timely and sound decisions
• Creative, flexible, and innovative team player
• Bilingual skills a plus
• Professional appearance and demeanor
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace

Education, Certificates, Licenses, Registrations

• A minimum of two years of experience in kitchen preparation and cooking in a club, resort, hotel or institutional setting
• Food safety certification

Physical Demands

• Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach
• Push, pull or lift up to 50 pounds
• Continuous repetitive motions
• Work in hot, humid and noisy environment
• Coordinate multiple tasks simultaneously