The Restaurant Line Cook is a full-time position responsible for preparing a variety of food products according to the Club’s standard recipes using a variety of equipment and utensils according to the daily prep list.
POSITION FUNCTIONS AND DUTIES:
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Be knowledgeable of and comply, at all times, with the Club’s standards, policies, and regulations to encourage safe and efficient kitchen operations.
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Maintain regular attendance in compliance with the Club’s standards, as required by scheduling, which will vary according to the needs of the Club.
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Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
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Prepare menu items according to the chef’s standardized guidelines and recipes.
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Follow portion control and presentation guidelines.
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Maintain par levels for all regular menu items and follow a prep work checklist.
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Learn all stations of food preparation and memorize menu items.
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Ensure all coolers and storage areas are maintained in an orderly manner.
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Ensure all food prep areas and food service equipment are clean and sanitary.
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Cover, date, and neatly label all perishable food properly and accurately.
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Handle all food in a safe and sanitary manner; ensure perishables are stored properly; thaw foods under refrigerated conditions, sanitize cutting boards and knives regularly, and keep all refrigerated items covered with a lid or plastic wrap.
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Assists in completing weekly kitchen cleaning and maintenance lists.
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Assist in dishwashing duties as needed.
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Keep walk-ins clean and organized.
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Attend staff meetings, including pre-shift (line-up) meetings and training as required.
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Assist with the preparation of other food products in any other area of the kitchen as needed.
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Perform other appropriate tasks as assigned by the Executive Chef, Executive Sous Chef, Sous Chef, and/or Supervisor.
EDUCATION/EXPERIENCE/SKILLS:
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High School diploma or GED required.
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Minimum of 3 years of experience in kitchen preparation and cooking in a club, resort, hotel, or institutional setting preferred.
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Food safety certification is required.
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Demonstrated ability to cook and execute proper plate presentation.
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Able to produce all assigned menu items according to the club’s standard recipes.
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Knowledge of local safety and sanitation policies.
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Excellent verbal communication and organization skills.
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Demonstrated results-oriented and capable of working with minimal direction.
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Excellent team player with the ability to work in a fast-paced kitchen environment.
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Creative and resourceful.
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High internal standards of quality and service.
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Perform other appropriate tasks as assigned by the supervisor.
TYPICAL PHYSICAL AND MENTAL DEMANDS:
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Requires the ability to stand for long periods and walk, balance, stoop, kneel, bend, stretch, and twist to reach.
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Requires the ability to perform a variety of manual labor tasks that will require some strenuous physical efforts, such as carrying, pulling, pushing, or moving objects up to 50 pounds.
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Continuous repetitive motions.
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Must be able to convey information and ideas.
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Must be able to evaluate and select among alternative courses of action quickly and accurately.
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Must maintain composure and objectivity under pressure.
TYPICAL WORKING CONDITIONS:
Work is performed indoors in hot, humid, and noisy environments. May work near toxic/caustic chemicals and with fumes or airborne particles. Varying schedule to include evenings, holidays, and extended hours as business dictates.
About West Lake Country Club:
West Lake Country Club is a welcoming community with a friendly and healthy lifestyle for all ages. We believe in a fun, active, and engaged membership, where everyone comes to play! Come enjoy a beautiful 18-hole golf course, 24/7 state-of-the-art fitness facility, 10 well-maintained tennis courts, 4 pickleball courts, dining, special events, kids’ activities, and more!
