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.
- Previous experience in a similar role or industry is a plus.
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.)
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