Position

Line Cook- Part Time and Full Time available

8a-4p & 3p-11p

Job Summary

Prepare food in accordance with club recipes and standards.

Job Tasks

• Prepares all required items.
• Sets up service units with needed items.
• Prepares items that are ordered in accordance with established portions and presentation standards.
• Notifies sous chef/banquet sous chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Assists the sous chef/banquet sous chef in maintaining security and safety in the kitchen.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Sets-up, maintains and breaks down prep cook station.
• Work with Sous Chef to requisition items needed to produce menu items.
• Adheres to state and local health and safety regulations.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Maintains the highest sanitary standards.
• Coordinates and times orders with other kitchen operations.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Clean station at the end of shift.

Qualifications

1. Minimum of 2 years of related experience or education

2. Ability to apply common sense understanding to carry out detailed buy uninvolved written or oral instructions

3. Ability to print and speak simple phrases and sentences

4. Ability to effectively present information in one-on-one and small group situations to guests and other employees of the organization

5. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

Certifications and Licenses

1. No licenses required but sanitation certification preferred

Work Experience

1. Previous fine dining experience

Competencies

1. Sanitation & Safety

Display knowledge of cleaning and sanitation methods

Describe fire extinguisher and fie safety procedures

Exhibit understanding of accidents and injuries (major cause, prevention)

Know temperature danger zone

Use and safely maintain hand tools

Maintain safe kitchen and surroundings

2. Knife Skills

Identify and distinguish knife types

Demonstrate knife sharpening skills and proper knife care

Demonstrate basic knife cuts

3. Large and Small Equipment

Use measuring devices

Identify kitchen equipment

Use and sanitize equipment

4. Recipes

Display understanding of cooking terminology

Read, follow and convert recipes

Establish mise en place

Read and understand printed orders

Identify cuts of meat, poultry and fish

Determine proper degrees of doneness

Demonstrate knowledge of a roux and thickening agents

Identify and prepare breakfast food and dairy dishes

Identify and prepare eggs and egg dishes

Work Environment

1. Fast paced

2. Can be stressful

3. Can be hot and humid

Overtime or other aspects of the job

1. Overtime is required on an as needed basis

2. Must be able to work weekends and holidays

Reports to

Sous Chef/Banquet Sous Chef

Supervises

No supervisory duties are included in this position.