Job Summary:
The Line Chef’s primary focus is preparing high-quality food for a ’la carte dining service. The role also assists the culinary management team with the production and execution of club functions as needed. This position requires a dependable team player who works efficiently while maintaining consistent high-quality standards of food preparation, cleanliness and food safety.
Job Tasks:
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Prepare and maintain products for a la carte menus, including daily specials.
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Maintains a clean workstation, with properly labeled and rotated foods.
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Carefully follow recipes and instructions to complete assigned tasks.
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Follow proper instructions when using food production and serving equipment to ensure safety and sanitation.
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Consistently use safe and sanitary food handling practices.
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Prepares and plates menu items according to standards as directed by the culinary management team.
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Assists with production and execution of all club related functions.
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Handle leftover food items as instructed by the culinary managers.
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Assist with the cleanup of food preparation and service wares, including dishes, pots, pans, silver and glassware.
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Ensure safe working conditions of all personnel throughout club operations.
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All other duties assigned.
Physical Requirements:
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Must be able to lift and carry up to 25 pounds on a routine basis.
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Must be able to lift and carry up to 50 pounds occasionally as part of job duties.
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Ability to stand, bend, reach, and move about the work area for extended periods.
