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Line Cook

Bend Golf and Country Club -
Bend, OR

Job Details

Part-time | Seasonal
$18 - $21 an hour

Benefits

Health insurance
Dental insurance
Vision insurance
401(k) matching

Qualifications

Food safety
Food Handler Certification

Full Job Description

JOB INFORMATION

Job Title:

Line Cook

Department:

Food & Beverage

Job Type:

Part-time/Seasonal Non-Exempt - Wage dependent upon Experience

Reports to Position:

Executive Chef

Location:

61045 Country Club Drive, Bend, OR

JOB OVERVIEW

Bend Golf Club (BGC) is a private, member-owned Club located in Bend, Oregon, one of America’s most beautiful and dynamic cities. The club is minutes away from the city center and the area’s plentiful recreational opportunities, including the Deschutes River, the Cascade Lakes Recreation Area, the Deschutes National Forest, and the Mt. Bachelor ski and snowboard resort.

Come work (and play) with our team, enjoying the beautiful Central Oregon sun and our friendly atmosphere!

PERKS AND BENEFITS:

401(k) plan plus employer match
Health, Dental and Vision insurance for qualifying associates
Shift Meals at 50% discount
Monthly meal for associate and immediate family in our dining room at 50% food discount
Golf Privileges*
Athletic Facility Privileges*
Golf Shop discount

Availability may be restricted based on member/guest usage.

JOB SUMMARY

BGC line cook assists with promoting the golf course and club house by enforcing the BCCC mission statement and giving personal recognition to each member of the club.

A BGC Line Cook is someone who will assist the Executive Chef and Sous-Chef in all aspects regarding food at the Club. It is a great opportunity for someone who has a passion for cooking. This person has been cooking for a while and wants to up their abilities and knowledge by learning every facet of the culinary business and wants to develop skills and relationships that will build their career and take them to the next level.

ESSENTIAL JOB FUNCTIONS/DUTIES

To prepare food offerings for club members and guests. Responsible for the daily preparation of food items in the pantry, broil and saute stations in the kitchen (for both lunch and dinner).
Prepare all food items in a sanitary and timely manner.
Set up appropriate station according to kitchen guidelines.
Follows recipes, portion control, and presentation specifications as set by the Executive Chef.
Maintains knowledge/understanding of and periodically uses all equipment in the kitchen.
Assists in the cleaning, sanitation, and organization of the kitchen.
Other duties as assigned, most usually at the request of the Executive Chef or Sous Chef

QUALIFICATIONS

Education: High school Diploma or General Education Degree (GED) preferred but not necessary.
Licensure Requirements: Oregon Food Handler’s Card
Experience: Entry level
Certifications/Licenses: Culinary school diploma preferred but not necessary
Requires ability to work various shifts and schedules per week and including weekends and holidays and special events.
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Accuracy and speed in executing assigned tasks
Familiar with industry’s best practices
Other Knowledge/Skills & Abilities: Ability to read, understand and comprehend documents such as safety rules, operating and maintenance instructions, simple drawings, basic cooking directions and procedure manuals. Ability to speak and interact with other team members and leadership.

WORKING CONDITIONS

Position mainly works within a kitchen setting and is exposed to hot and humid temperatures, long periods of

standing, and periodic bending and lifting of heavy kitchen containers. Equipment utilized on a daily basis

includes the slicer, food processor, mixers, and steamer.

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