Line Cook ($24/hr)

Line CookJob Title: Line CookDepartment: Back of House Food & BeverageReports to: Executive Chef Classification: Non-ExemptSummaryCooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club's standard recipes using a variety of equipment and utensils according to the daily prep list.Essential Duties and ResponsibilitiesTake inventory of all items required for station set-up and determine those items that require preparation.Prepares items according to standard recipes.Requisitions items needed to produce menu items.Notifies Sous Chef of expected shortages.Ensures that assigned work areas and equipment are clean and sanitary.Sets-up, maintains and breaks down prep cook station.Covers, dates and neatly stores all leftover products that are re-usable.Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.Attends kitchen staff meetings and offers suggestions for improvements.Assists with other duties as assigned by the Sous Chef and Executive Chef.QualificationsRequired to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist and reach.Push, pull or lift up to 50 pounds.Continuous repetitive motions.Work in hot, humid and noisy environment.Must be able to communicate clearly with managers, kitchen and dining room personnel.Maintains the highest food safety standards.Able to produce all assigned menu items according to the club's standard recipes.Helps in other areas of the kitchen during slow periods or when necessary.Knowledge of and ability to perform required role during emergency situations.Strong organizational skills; ability to manage priorities and workflowVersatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasmGood judgment with the ability to make timely and sound decisionsCreative, flexible, and innovative team playerBilingual skills a plusProfessional appearance and demeanorMust be able to speak, read, write, and understand the primary language(s) used in the workplaceEducation, Certificates, Licenses, RegistrationsA minimum of two years of experience in kitchen preparation and cooking in a club, resort, hotel or institutional settingFood safety certificationPhysical DemandsRequired to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reachPush, pull or lift up to 50 poundsContinuous repetitive motionsWork in hot, humid and noisy environmentCoordinate multiple tasks simultaneously