Line/Prep Cooks full time
Echo Lake Country Club
Job Posting
Echo Lake Country Club, located in Westfield, New Jersey, just thirty miles from New York City, is an esteemed 18-hole member-owned club with a rich history dating back to 1899. The Club's golf course was designed by Donald Ross in 1913. Echo Lake Country Club was formed through the merger of the Cranford Golf Club and the Westfield Golf Club, and it boasts a family-oriented atmosphere, championship golf course, pool, and paddle program. A recent $12-million renovation has transformed the 30,000 square-foot Clubhouse into a vibrant hub, offering three bars, banquet facilities, multi-level dining, expansive patios, and breathtaking Manhattan Skyline views. In 2021, Echo Lake's Clubhouse was honored with the "Clubhouse Renovation of the Year" award from Club Inc. Magazine. The Club maintains a substantial waitlist for membership and boasts a long-term employment history.
Position
Reporting directly to the Executive Chef, Chef de Cuisine, and Sous Chef, the Line Cook will play a crucial role in delivering top-notch food and service across all food production areas.
Responsibilities
Familiar with all stations on the line to ensure seamless kitchen operations.
Ability to work in a fast paced environment and multi-task.
Willingness to work full-time hours including weekends and holidays.
Uphold all food safety and sanitation standards.
Utilize basic mathematical skills for recipe measurements and adjustments.
Daily production tasks and prep lists.
Effectively communicate with co-workers verbally and in writing in English.
Perform regular equipment maintenance and promptly report any issues.
Knowledge, Experience, and Skills
Previous experience as a line cook in the hospitality industry. Please note, prior experience is mandatory as this position requires standing for long periods of time and may involve lifting 20-50 pounds and performing physical tasks for extended periods.
Exhibit sound judgement and decision-making skills.
Familiarity with various kitchen equipment and machinery.
Knowledge of diverse cooking methods and ingredient identification.
Must possess personal tools necessary to fulfill assigned duties.
Ability to effectively plan, organize, and delegate tasks consistently.
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