AM Line Cook

Description

Full-time, mornings, weekend availability

The Line Cook prepares food according to club-standard recipes; maintains a neat, clean, and sanitary work-environment; sets up, breaks down, cleans, and sanitizes all work areas. 

$16-$18 per hour, plus benefits. 

Requirements

• Knowledge of basic and advanced culinary fundamentals. 
• Able to work a flexible schedule and/or overtime, if needed. 

• Sets-up work area and requisitions products and supplies needed per standard procedures. 
• Carefully follows Club-standard recipes while preparing all assigned items or items prepared on the station to which assigned, including: 
  • Prepared bulk recipes, including soups, sauces, and multi-batch recipes. 
  • Cuts meat, Grilled and char-broiled items to order, Deep-fried foods, Sautéed food, Sandwiches, Salads, and garnishes. 
• Covers, dates, and neatly stores all meats, poultry, and seafood. 
• Cleans and sanitizes all work areas. 
• Notifies supervisor in advance of all expected shortages. 
• Consistently uses safe and sanitary food handling practices, including those related to personal hygiene. 
• Returns soiled food preparation utensils and other small wares to the proper areas. 
• Maintains a clean workstation, including equipment used for food preparation tasks. 
• Adheres to state and local health and food safety regulations. 
• Assists washing dishes if needed or as directed by supervisor. 
• Follow manufacturers’ instructions when operating food production and serving equipment. 
• Makes recommendations for maintenance, repair, and upkeep of kitchen equipment. 
• Assists with other duties as instructed by the Sous Chef, Executive Chef, Food and Beverage Manager, or Director of Food and Beverage 

• Food safety certification. 

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel,      crouch, bend, stretch and twist or reach. 
• Push, pull or lift up to 50 pounds. 
• Continuous repetitive motions. 
• Work in hot, humid, and noisy environments. 

• High School diploma or GED; two or more years of related experience and/or training. 
• Able to work a flexible schedule and/or overtime, if needed. 
• Knowledge of and ability to perform required role during emergency situations.