LINE COOK JOB DESCRIPTION
Position Summary:
Prepares food in accordance with Club recipes and standards.
Essential Duties and Responsibilities:
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Prepare and serve all required food items in accordance with established portions and presentation standards.
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Set up service units and prep cook station with needed items.
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Maintain and break down as appropriate.
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Ensure that assigned work areas and equipment are clean and sanitary according to Club standards and state and local health and safety regulations.
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Maintain security and safety in the kitchen according to Club policy.
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Maintain neat professional appearance and always observes personal cleanliness rules and sanitation standards.
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Requisition items needed to produce menu items.
Cover, date and neatly store all leftover products that are re-usable. -
Perform other duties as appropriate.
Qualifications:
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High school preferred.
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1 year culinary experience preferred, preferably in the golf industry.
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Demonstrated quality written, verbal, and interpersonal communication skills.
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Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision;
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work flexible hours as required including nights/weekends.
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Positive attitude, professional manner and appearance in all situations.
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Authorization to work in the United States.
Working Conditions:
Work hours may include days and evenings on weekdays and weekends. Work primarily indoors in a restaurant/lounge environment, with some outdoor work involving patio, pool, and on-course service. Will be exposed to sharp utensils, extremely hot stoves and grills, sharp and rapid equipment movements, hot food, potentially dangerous chemicals and solvents on a daily basis. May be exposed, from time to time, to inclement weather, potentially dangerous pesticides, herbicides, fertilizers, equipment movement hazards, and misdirected golf balls. Injury may result as a result of exposure to the above if safety policies and practices are not properly followed at all times.
