Line Chef

Job Summary:

The Line Chef’s primary focus is preparing high-quality food for a ’la carte dining service. The role also assists the culinary management team with the production and execution of club functions as needed. This position requires a dependable team player who works efficiently while maintaining consistent high-quality standards of food preparation, cleanliness and food safety.  

Job Tasks:

• Prepare and maintain products for a la carte menus, including daily specials.
• Maintains a clean workstation, with properly labeled and rotated foods.
• Carefully follow recipes and instructions to complete assigned tasks.
• Follow proper instructions when using food production and serving equipment to ensure safety and sanitation.
• Consistently use safe and sanitary food handling practices.
• Prepares and plates menu items according to standards as directed by the culinary management team.
• Assists with production and execution of all club related functions.
• Handle leftover food items as instructed by the culinary managers.
• Assist with the cleanup of food preparation and service wares, including dishes, pots, pans, silver and glassware.
• Ensure safe working conditions of all personnel throughout club operations.
• All other duties assigned.

Physical Requirements: 

• Must be able to lift and carry up to 25 pounds on a routine basis.
• Must be able to lift and carry up to 50 pounds occasionally as part of job duties.
• Ability to stand, bend, reach, and move about the work area for extended periods.