Line Cook

Description About the 500 Club The 500 Club is a unique sports and entertainment complex whose mission is to provide an atmosphere that fosters fun, friendship, and community for all ages. Centered around our newly renovated 18-hole golf course, The 500 Club is so much more than a traditional golf club. Our 16,000-sf clubhouse is currently undergoing a multi-million-dollar renovation to offer multiple indoor & outdoor dining options, members lounge, and pro shop. Our outdoor veranda will feature a one-of-a-kind venue for live music and entertainment. The 500 Club is privately owned by an investment group that includes multiple Daytona 500 winning NASCAR drivers, team owners, and other industry professionals. Join The Team !!! Requirements Education and/or Experience High School diploma or GED. At least six months related experience or training. Job Knowledge, Core Competencies and Expectations Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization. Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Prepare items required for work station according to par sheets or instructions from Sous Chef. Also responsible for the cooking and proper “doneness” and seasoning of all items from the Sauté Station as they appear on the menu and daily specials. Maintains consistency and order on the cooking line. Prepare products assigned to work station during service. Job Tasks/Duties Prepares meats, seafood, vegetables and other items required for line and special function purposes as assigned. Carefully follows club’s standard recipes when pre-preparing and preparing all items. Properly assembles all tools and utensils needed to accomplish job duties. Prepares or assists in preparing employee meals. Assists with preparation of other food products in other kitchen areas as directed by immediate supervisor. Uses food preparation equipment according to manufacturers’ instructions. Returns unused food products to proper storage areas. Uses safe and sanitary food handling procedures including those relating to personal hygiene. Maintains and cleans work station and equipment. Disposes of trash and food-preparation waste at the end of shift. Returns soiled food preparation utensils and other small wares to the proper areas. Makes recommendations for the maintenance, repair and upkeep of the sauté area and equipment. Attends staff meetings and offers suggestions for improvements. Performs other appropriate tasks assigned by supervisor. Licenses and Special Permits Food safety certification. Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, 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. #J-18808-Ljbffr 500 Club