Top 4 Head chef Jobs in Mcgregor, Mn

Line Cook
Minnesota National Golf Club & Resort —McGregor, MN
- $16 - $20 an hour
- Full-time
- Ability to lift 50 pounds
- Trade school
- Restaurant
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Line Cook

Minnesota National Golf Club & Resort
McGregor, MN

Quick Apply

Job Details

Full-time
$16 - $20 an hour

Qualifications

Kitchen health and safety standards
Food service closing procedures
Grilling
Recipe adherence
Smoking (cooking technique)
Industrial fryers
Food service opening procedures
Food heating
Vegetable preparation
Food service workstation cleanliness
Food portioning
Cleaning cooking equipment
Store opening/closing procedures
Broiling
Seafood
Proper food storage
Trade school
Sauce making techniques
Baked goods production
Meat cookery
Meat product production
Kitchen stations
Entry level
Under 1 year
Kitchen organization
Communication with kitchen staff

Full Job Description

Description:

Ensures teamwork and organization in the kitchen. Prepares food using recipes and menu items created by the Executive Chef and help keep the kitchen running smoothly in food outlets such as restaurant, banquet operations, snack bar and beverage cart.

Now offering a $500 signing bonus after 60 days of successful employment!

Requirements:

Duties & Responsibilities:

Completes opening and closing checklists.
Refers to daily prep list at the start of each shift for assigned duties.
Prepares a variety of meats, poultry, vegetables and other food items for cooking in grills, fryers and a variety of other kitchen equipment.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Ensures proper storage of food items.
Maintains a clean and sanitary workstation area including tables, shelves, walls, grills, fryers, sauté burners, range, and refrigeration equipment.
Opens the kitchen properly and follows the opening checklist for kitchen stations. Assists others in opening the kitchen.
Promptly reports equipment and food quality problems to the department manager and/or supervisor.
Supports Head Chef in scheduling and managing the kitchen as required to support a successful operation.
Incorporates safe work practices in job performance.
Regular & reliable attendance.

Skills & Experience:

Butchery skills are a plus, including the breakdown of raw beef, fish, and seafood.
From-scratch cooking experience, such as preparing vinaigrettes, beurre blanc, béchamel, and similar foundational sauces.
Baking and pastry skills, including following house bread recipes and producing desserts such as mousse and crème brûlée.
Vegetable preparation experience, including breaking down, blanching, and cooking raw vegetables.
Smoking experience is a plus, particularly with the use of a large pellet-driven smoke cabinet for beef, pork, and fish.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee of this job. Duties, responsibilities and activities may change at any time with or without notice.

Degree/Licenses:

Certificate from college, technical school or accredited facility or 6-12 months related experience and/or training; or equivalent combination of education and experience.

Physical Demands:

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

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