Experience AM Line Cook

Experienced Line Cook

This person will be responsible for assisting the Sous Chef with all aspects of the culinary experience for the Segra Club from game day operation of the club kitchen, to catering and special events. They will be responsible to maintain a clean and organized kitchen. This is a high-profile position for an individual who routinely exercises good judgment and basic problem-solving skills. The Line Cook is accountable to the Sous Chef and is expected to support an exceptional dining experience.

Key Responsibilities and Accountabilities:

Leadership:

• Possess strong interpersonal skills and is able to interact and communicate successfully to the team.
• Possesses the ability to be hands-on and work any kitchen position.
• Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards.
• Exercise a positive attitude and remain professional under all circumstances.
• Must have strong cooking technical knowledge: Braising, Sauting, Roasted, Grilling, Recipes, Ratio, Portion controls, and other cooking skills as determined by the Chef.

Daily Operations and Customer Experience:

• Assist in prepping Catering (food and beverage) for functions.
• Actively participate in prep and daily set up of kitchen.
• Maintains a high level of energy and passion throughout service hours.
• Strong inventory and production ability, in a timely and efficient manner.
• Understand and is able to operate inventory and products controls within budgeted guidelines.
• Create a "Fun is Good" environment that further enlivens the Segra Club kitchen in keeping with the Charleston RiverDogs mission to "Make Fun".
• Ability to lead staff through all service types (a la carte, buffet, etc.).
• Maintain a spotless kitchen at all times. Ensure the utmost proper hygiene by monitoring staff for clean and proper uniforms, personal grooming and food handling.

Education

High school graduate.

Serv-safe certified preferred

Experience:

Must have 1-3 years of similar or equivalent experience in catering.

Advanced Cooking experience in a restaurant, Hotel, Resort or Club.

Skills, Knowledge, and Abilities:

Must be willing to work both day shift and nights/weekend shift.

Current with culinary and dining trends and styles.

Ability to follow instructions and carry out instruction given by Executive Chef.

Communication skills (listening, verbal and written).

Organizational skills with attention to detail.

Problem solving skills, ability to use common sense.

Team player but can work independently.

Food Handling/Sanitation:

Well versed in Sanitation and Health department regulations I.E. Time temperatures, Cooling procedures, and reheating procedures.

Must practice and understand the use of proper Hygiene practices.

Understands and uses clean as you go process.

Is well versed in Food Handling.

Must work clean organized and be prepared to work at a rapid high paced rate.

Must report to work in a clean uniform and on time for scheduled shifts.

Is expected to clean work area and may be required to do cleaning project as determined by department manager.

Must be knowledgeable in safe washing procedures and use of chemicals-MSDS.

Physical Requirements:

Must be able to lift 50+ pounds at any given time.

Must be able to kneel, stoop, twist bend over and lift, and stand for long periods of time throughout the required shift period.

Is required to clean and have working knowledge of each piece of equipment in the operation. I.E. Steamer, Griddle, Fryer, Ovens and or other as specified by department manager.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.