Line Cook

Job Description

Job Description

Description:

Job Summary

The Line Cook prepares food in accordance with Club recipes and standards. This role has basic knowledge of health department requirements and maintains a clean, safe, and sanitary workplace.

Supervisory Responsibilities:

• None

Duties/Responsibilities:

• Prepares meats, seafood, vegetables, and other items required for line and special functions.
• Carefully follows stand recipes when pre-preparing and preparing all items.
• Uses food preparation equipment according to manufacturer’s instructions.
• Returns unused food products to proper storage areas.
• Assists with preparation of other food products serving line as needed.
• Consistently uses and follows state and local safe and sanitary food handling regulations and practices.
• Returns soiled food preparation utensils and other small ware items to the proper areas.
• Prepares items that are ordered in accordance with established portions and presentation standards, focusing on preparation, portion, and presentation.
• Notifies Sous Chef or Executive Chef of expected inventory and food shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Assists Executive Chef in maintaining security, safety, sanitation, and energy conservation.
• Maintains neat professional appearance and always observes personal cleanliness rules.
• Sets-up, maintains and breaks down prep cook station.
• Requisitions items needed to produce menu items.
• Covers, dates, and neatly stores all leftover products that are re-usable.
• Coordinates and times orders with other kitchen operations.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Attends all staff meetings.
• Follows CCM mission and values, including providing the best quality service possible. “Service with a Smile” is a key element in providing a positive experience.
• Other duties as assigned.

Required Skills/Abilities:

• Well-developed problem-solving skills and ability to develop conceptual alternatives.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing activities practices.
• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Clubs operations.
• Must be available for emergency and scheduled work requirements on evenings, weekends, or holidays.
• Must be available to work flexible shifts and overtime if necessary.

Education and Experience:

• High school diploma or equivalent. Associates degree in Culinary, a plus.
• Two years or more experience in Fine Dining establishments preferred.

Physical Requirements:

• Prolonged periods of time standing, walking stairs, frequent bending, crouching, kneeling and reaching.
• Must be able to lift up to 30 pounds at times, with or without accommodation.

(The Club offers the following benefits for Full-Time employees effective first of month following 60-days of full-time employment: health, dental, vision, employer-paid life, extra life, disability, critical illness, accident, 401k and paid time-off.)