Restaurant Line Cook

Job Description

Job Description

The Restaurant Line Cook is a full-time position responsible for preparing a variety of food products according to the Club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

POSITION FUNCTIONS AND DUTIES:

• Be knowledgeable of and comply, at all times, with the Club’s standards, policies, and regulations to encourage safe and efficient kitchen operations.
• Maintain regular attendance in compliance with the Club’s standards, as required by scheduling, which will vary according to the needs of the Club.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Prepare menu items according to the chef’s standardized guidelines and recipes.
• Follow portion control and presentation guidelines.
• Maintain par levels for all regular menu items and follow a prep work checklist.
• Learn all stations of food preparation and memorize menu items.
• Ensure all coolers and storage areas are maintained in an orderly manner.
• Ensure all food prep areas and food service equipment are clean and sanitary.
• Cover, date, and neatly label all perishable food properly and accurately.
• Handle all food in a safe and sanitary manner; ensure perishables are stored properly; thaw foods under refrigerated conditions, sanitize cutting boards and knives regularly, and keep all refrigerated items covered with a lid or plastic wrap.
• Assists in completing weekly kitchen cleaning and maintenance lists.
• Assist in dishwashing duties as needed.
• Keep walk-ins clean and organized.
• Attend staff meetings, including pre-shift (line-up) meetings and training as required.
• Assist with the preparation of other food products in any other area of the kitchen as needed.
• Perform other appropriate tasks as assigned by the Executive Chef, Executive Sous Chef, Sous Chef, and/or Supervisor.

EDUCATION/EXPERIENCE/SKILLS:

• High School diploma or GED required.
• Minimum of 3 years of experience in kitchen preparation and cooking in a club, resort, hotel, or institutional setting preferred.
• Food safety certification is required.
• Demonstrated ability to cook and execute proper plate presentation.
• Able to produce all assigned menu items according to the club’s standard recipes.
• Knowledge of local safety and sanitation policies.
• Excellent verbal communication and organization skills.
• Demonstrated results-oriented and capable of working with minimal direction. 
• Excellent team player with the ability to work in a fast-paced kitchen environment.
• Creative and resourceful.
• High internal standards of quality and service.
• Perform other appropriate tasks as assigned by the supervisor.

TYPICAL PHYSICAL AND MENTAL DEMANDS:

• Requires the ability to stand for long periods and walk, balance, stoop, kneel, bend, stretch, and twist to reach.
• Requires the ability to perform a variety of manual labor tasks that will require some strenuous physical efforts, such as carrying, pulling, pushing, or moving objects up to 50 pounds. 
• Continuous repetitive motions.
• Must be able to convey information and ideas.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must maintain composure and objectivity under pressure.

TYPICAL WORKING CONDITIONS:

Work is performed indoors in hot, humid, and noisy environments. May work near toxic/caustic chemicals and with fumes or airborne particles. Varying schedule to include evenings, holidays, and extended hours as business dictates.