Line Cook

Line Cook

The Denver Country Club is looking for great service minded individuals that love the service & hospitality space! Work at the oldest Club West of the Mississippi River. The Denver Country Club is a Denver landmark for over 130 years where we strive to provide the utmost satisfaction to our Members, their guests and to each other. Come join our team and work in a fun and friendly environment!

Position: Line Cook

Department: Food & Beverage- Kitchen

Reports To: Executive Chef, Sous Chef

Hourly Rate: $19.29- $22.00 + Commission

Primary Objective: To create a club atmosphere where absolute satisfaction is our highest priority. Line Cooks will prepare food dishes in accordance with restaurant standards and maintain a clean and safe work environment in the kitchen.

About the club:

Established in 1887, Denver Country Club is recognized as the first club west of the Mississippi and one of the most prestigious private clubs in the country. The 585 member, by invitation only private club, hosts an 18 hole golf course, two indoor golf simulators (Foresight Quads), indoor and outdoor tennis, platform tennis, pickleball, ice hockey, lawn bowling, croquet, casual and fine dining. The club has a long history of golf championships including the Denver Open (PGA Tour Event 1962-1964), Trans-Mississippi Amateur (upcoming 2022), Pacific Coast Amateur and Curtis Cup (1984). A Golf Course renovation was completed in 2020 - Gil Hanse. The renovation has helped to secure Denver Country Club as one of the premier golf courses in the Western United States. The Golf Shop is consistently recognized as an AGM Platinum Award Winning Golf Shop (Top 100) and has been recognized as a multiple winner of the Colorado Section PGA Merchandiser of the Year - Private Category.

Core Values:

• Integrity (honesty, persistence, commitment, follow through, sincerity, trust)
• Passion (have fun, be creative, enthusiasm, positive energy, be purposeful, excitement)
• Teamwork (cooperation, support, communication, unity, collaboration, take initiative, dependability)
• Respect (selfless, self-awareness, empathy, compassion, resolution, understanding, grateful)
• Excellence (quality, consistency, hard work, process integrity, results, growth)

Benefits:

• Benefits per DCC employee handbook. (Vacation, Sick Time, 401k, Medical Dental, Life, FSA)
• Paid sick leave where required by law
• Positive, values centric working environment.
• Scholarship Eligibility
• Holiday Bonus
• Referral Bonus, $375 for a qualified hire at the Club, over 3 months
• Complimentary meals
• Complimentary parking
• Complimentary golf privileges per DCC employee guidelines
• Club merchandise at reduced employee pricing.

Job Responsibilities:

• Organize and set up kitchen station to be prepared for service
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Follow standard recipes while preparing for assigned items for banquet service
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Coordinates and times orders with other kitchen operations
• Performs inventory checks and completes food storage logs.
• Consistently uses safe and sanitary food handling practices, including these related to personal hygiene
• Keeps all areas of work including freezers and refrigerators clean and organized
• Sets up and stocks food items and other necessary supplies.
• Operate food production equipment according to manufacturers' instruction
• Cleans and sanitizes cooking surfaces at the end of the shift.
• Notifies Sous Chef of expected shortages
• Handles leftover food items as instructed by Sous Chef Cleans assigned work areas
• Requisition of items needed to produce menu items, covers, dates and neatly store all leftover food items that are reusable
• Performs other appropriate tasks as assigned by Executive Chef

Job Requirements:

• 2-3 years' experience in a fast-paced teamwork-oriented environment
• Must be able to work flexible shifts
• Willingness to listen and take direction well
• Strong attention detail and achieving high quality results
• Must have a passion for food and be creative
• Must practice strict safety and sanitation practices, be organized
• Physical Requirements: Standing reaching, climbing stairs, walking lifting up to 30 lbs.