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:
Duties/Responsibilities:
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Prepares meats, seafood, vegetables, and other items required for line and special functions.
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Carefully follows stand recipes when pre-preparing and preparing all items.
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Uses food preparation equipment according to manufacturer’s instructions.
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Returns unused food products to proper storage areas.
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Assists with preparation of other food products serving line as needed.
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Consistently uses and follows state and local safe and sanitary food handling regulations and practices.
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Returns soiled food preparation utensils and other small ware items to the proper areas.
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Prepares items that are ordered in accordance with established portions and presentation standards, focusing on preparation, portion, and presentation.
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Notifies Sous Chef or Executive Chef of expected inventory and food shortages.
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Ensures that assigned work areas and equipment are clean and sanitary.
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Assists Executive Chef in maintaining security, safety, sanitation, and energy conservation.
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Maintains neat professional appearance and always observes personal cleanliness rules.
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Sets-up, maintains and breaks down prep cook station.
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Requisitions items needed to produce menu items.
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Covers, dates, and neatly stores all leftover products that are re-usable.
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Coordinates and times orders with other kitchen operations.
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Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
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Attends all staff meetings.
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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.
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Other duties as assigned.
Requirements:
Required Skills/Abilities:
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Well-developed problem-solving skills and ability to develop conceptual alternatives.
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Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing activities practices.
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Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Clubs operations.
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Must be available for emergency and scheduled work requirements on evenings, weekends, or holidays.
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Must be available to work flexible shifts and overtime if necessary.
Education and Experience:
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High school diploma or equivalent. Associates degree in Culinary, a plus.
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Two years or more experience in Fine Dining establishments preferred.
Physical Requirements:
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Prolonged periods of time standing, walking stairs, frequent bending, crouching, kneeling and reaching.
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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.)
