Prep/Line Cook

Description

Job Purpose:

The prep/line cook will maintain day to day food and beverage operations at his/her specific facility and work cooperatively with other departments. The position will promote an exceptional “golf experience” and provide excellent services and programs to all our customers.

Duties:

• Maintain positive and effective working relationships with other employees, management and all members of the public
• Be willing to prepare menu items in cooperation with the rest of the kitchen staff and also to work independently
• Adherence to the established policies and procedures of the MGASA
• Meet, greet and welcome prospective customers within one minute
• Initiate and implement safety regulations and procedures
• Maintain clean, neat, orderly and sanitized food preparation and storage areas
• Stock and maintain sufficient levels of food products at line stations to assure a smooth serving period
• Prepare food consistently using safe and sanitary food handling procedures
• Use food preparation equipment according to manufacturer instructions
• Prepare food for cooking (e.g. chopping vegetables, baking, or preparing soups) in ovens, grills, fryers and other kitchen equipment
• Follow standard recipe when preparing all items
• Ensure food comes out simultaneously, in high quality and in a timely fashion
• Return unused food product to the proper storage areas
• Mention daily specials if applicable, answer questions and suggest menu items
• Keep tables and dining room clean
• Operate dishwasher and three compartment sink to clean and sanitize dishes
• Return soiled food preparation utensils and cookware to the proper area after being cleaned and sanitized
• Perform clean up and closing duties as assigned
• Maintain daily inventory and records for ordering
• Maintain compliance with TABC Seller/Server guidelines
• Advise supervisor of any feedback as soon as it occurs
• Verify accuracy of prices, state and federal taxes, tips and other charges on each receipt
• Adherence to cash and system controls to ensure the safekeeping of assets and inventory
• Other duties as assigned

Requirements

Skills/Qualifications:

Employer Paid TABC/Food Handler Certification

Employer Paid Food Safety Manager Certification

A minimum of one year as a prep or line cook

Must be able to communicate with management, kitchen, dining room and golf personnel

Must be able to reach, bend and frequently lift and carry up to 50lbs

Be able to stand for long periods of time in varying temperatures