Sous Chef & Line Cook

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. 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 instructionsSupervise 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 #J-18808-Ljbffr