LINE COOK

Direct Reports: Kitchen Manager
Secondary Reports: General Manager/Director of Operations

Summary: Accurately and efficiently prepare any dishes on your station. Follow recipes and cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked and cold items and preparing appropriate garnishes for all menu items.

Duties and Responsibilities:

  • Prepares a variety of cold items, meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment

  • Assumes 100% responsibility for quality and integrity of products served

  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

  • Help other line cooks in the daily set-up and service whenever possible

  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period

  • Portions food products prior to cooking according to standard portion sizes and recipe specifications

  • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment

  • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating

  • Follows proper plate presentation and garnish set up for all dishes

  • Handles, stores, and rotates all products properly

  • Assists in food prep assignments during off-peak periods as needed

  • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen

  • Attends all scheduled employee meetings and brings suggestions for improvement

  • Follows Club policies and procedures and complies with posted schedule

  • Performs other related duties as assigned by the Executive Chef or Kitchen Manager


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