Sous Chef & Line Cook

Job Description

Job Description

Essential Duties and Responsibilities

• Prepare and serve all required food items in accordance with established portions and presentation standards.
• Set up service units and prep cook station with needed items. Maintain and break down as appropriate.
• Ensure that assigned work areas and equipment are clean and sanitary according to Company standards and state and local health and safety regulations.
• Maintain security and safety in the kitchen according to Company policy.
• Maintain neat professional appearance and observes personal cleanliness rules and sanitation standards at all times.
• Requisition items needed to produce menu items.
• Cover, date and neatly store all leftover products that are re-usable.
• Perform other duties as appropriate.

Education/Qualifications/Certifications

• High school required.
• 1year culinary experience preferred, preferably in the golf industry.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

Position Physical Requirements

• Must have the ability to:
• Read and write (English)
• Communicate verbally with staff members and/or customers
• Give and/or follow verbal and written instructions
• Supervise subordinates
• Visually inspect all work areas
• Operate equipment for several hours at a time
• Perform mathematical calculations involving fractions, decimals, and percentages
• Retrieve, read and interpret information from technical sources
• Stand, sit, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time
• Lift up to 100 lbs occasionally, 50 lbs frequently, and 20 lbs constantly

Note: This job description is intended to provide a general overview of the position. Duties and responsibilities may be subject to change based on organizational needs and priorities.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Experience level:

• 3 years
• 5 years

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed