Line Cook

Become part of our team! We are seeking a full-time Line Cook for a private residential community and sporting club unlike any other.

We offer benefits after 90 days to include Medical/Dental, Vision, Short-Term Disability, Life Insurance, paid time-off, annual bonus, 401(k) retirement savings plan with employer match after 6 months, and 14 days of PTO in first year.

SUMMARY/OBJECTIVE

As a line cook you will be responsible for running your assigned station in the kitchen.  A line cook must posses the skills to work in a fast-paced restaurant scenario, prep, stock, replenish, cook recipes with consistent results, and have high sanitation standards.  Must assist in all areas of the kitchen from the dish area to the hotline.  A strong commitment to learn and master the craft of cooking, become a better culinarian, and having a positive attitude is a must.

 ESSENTIAL FUNCTIONS – Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.

• Ensure that prep lists are completed by the end of the shift 
• Use safe kitchen knife skills
• Keep area reach in coolers and walk ins neat and orderly
• Work as a team
• Help wash dishes, pots, and pans  
• Ensure that all opening/closing procedures are completed and set for the next shift 
• Monitor all refrigeration and dry storage for proper handling and rotation 
• Participate and maintain knowledge with ongoing education programs for sanitation and safety 
• Check daily production sheets and verify with Sous Chef as to daily work needs 
• Practice FIFO product rotation in all areas
• Ability to help prepare orders according to the established standard
• Follow all sanitation guidelines and safety precautions
• Leave workstations in a clean and orderly fashion. All foods must be covered, labeled, and properly stored
• Be familiar with all kitchen equipment, their functions and maintenance requirements
• Gain and possess an understanding/knowledge and adherence to kitchen policies and procedures
• Wear gloves when handling food that is 'ready-to-eat'
• Make logical decisions relating to par levels, must be able to organize and prioritize daily par sheets
• Learn to read and understand banquet BEO
• Make daily a thorough mis-en-place of all items featured on the menu
• Must be able to read standardized recipes and help prepare
• Communicate effectively with co-workers and managers; ensure efficient and effective communication with front of house staff
• Ability to multi-task while maintaining a high level of organization and remaining detail oriented
• May require adjusted work schedules to meet deadlines
• Regular attendance and timeliness are required

COMPETENCIES

• Working knowledge of the hazards and safety precautions of the profession
• Ability to understand and follow oral and written direction
• Ability to maintain cooperative working relationships with other employees 
• Maintenance of a clean and safe work environment

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. While performing the duties of this job, the employee is regularly required to talk and hear.   This position is very active and requires standing, walking, bending, kneeling, stooping, and crouching. Must frequently lift and/or move items over 30 pounds. Ability to work and/or be exposed to high heat sources, steam, boiling liquids, sharp knives, electrical equipment, and potentially wet floors. Extreme caution must be exercised when encountered with these conditions. Prolonged periods of standing and walking in hot kitchen environment. Must be physically present. 

EDUCATION AND WORK EXPERIENCE

Some Vocational or Technical Schooling in the culinary arena preferred

Experience as a Line Cook in a hospitality setting

EOE/DFWP

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