*Line Cook Job Description *
Job Summary
As a Line Cook, you will be responsible for preparing menu items according to recipe specifics so that our guests will have an exceptional dining experience at our club.
You are responsible for the line and all that makes up the line, also for cooking all banquet food according to recipe specifics.
At all times all cooks are to ensure the highest quality food production possible for the safety and well- being of our guests who are dining with us.
Responsibilities
Set up station according to restaurant guidelines and forecast reporting any shortages in supplies
Prepare all food items as directed in a sanitary and timely manner
Organize produce delivery
Train new cooks (Lead Line Cook, Kitchen Manager, or Chef’s duty)
Follow recipes, portion controls, and presentation specifications as set by the Executive Chef
Restock all items as needed throughout shift and complete nightly inventory
Cook components of a table's meal at the same pace as the other cooks to ensure that everything is finished at the same time focusing on accuracy, presentation, cleanliness and timing
Expect to stand all day and work long hours in a hot and crowded space
Have understanding and knowledge to properly use and maintain all equipment in station
Ensure that the quality, quantity, temperature and appearance of the completed dishes are of the highest possible standard before being served
Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
Inspect all equipment prior to, during and at the end of each shift
Report any deviations from standards to your Chef
Inventory materials and supplies at beginning of shift comparing to previous days ending inventory to ensure no shrinkage
Obtain necessary supplies to support forecasted levels of business
Check all food & beverage prior to service for accuracy, completeness, appearance and presentation
Serve food & beverage to members and their guests following Service and Food Safety
Standards
Be knowledgeable of safety, sanitation and food handling procedures
Wrap all unused items, dates, and properly stores them in the walk-in and lowboy refrigerators
Clean station with soap and sanitizer and ensures that equipment has been properly shut off for the night
Complete assigned end of shift duties
Ability to lift and carry objects weighing up to 35 pounds
Ability to repetitively stand, stoop, bend and move quickly during entire shift
Must be able to obtain ServSafe certification within 45 days of employment
Additional duties as required
Work Remotely
* No
Job Types: Full-time, Part-time
Pay: $13.
00 - $16.
00 per hour
Benefits:
* Dental insurance
* Health insurance
* Paid time off
* Vision insurance
Experience level:
* 2 years
Shift:
* 10 hour shift
* 8 hour shift
* Day shift
* Night shift
Weekly day range:
* Weekends as needed
Education:
* High school or equivalent (Preferred)
Work Location: In person
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