Line Cook

Job Description

A Line cook is responsible for the daily preparation of food items in the pantry, fry, saute, broiler, banquet production kitchen, and other stations or other areas of the kitchen.

Duties and Responsibilities

Sets up stations according to Club's Culinary Team guidelines

Prepares all food items in a timely and sanitary manner

Follows recipes, portion controls, and presentation specifications as set by the Club's Executive Chef

Restocks all items as needed throughout shift for timely production

Cleans, directs and maintains the stations in practicing good safety, sanitation, and organizational skills

Has understanding and knowledge to properly use / maintain / clean all equipment in station & kitchen

Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, shelves, equipment and small tools and all food storage areas.

Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef or Line Lead at any time

Maintains a current Washington State Health Card and ensures that all health department standards of sanitation, cleanliness and food safety are maintained throughout all kitchen areas at all times.

Works with all standards of the Club safety guidelines on all operational equipment.

Follows the culinary / food services workers rules of conduct at the Club

Benefits

Full-time employees and, optionally for additional cost, their families are able to enroll for coverage by medical, dental, vision, and basic life insurance. Employees are able to enroll in our company’s 401k plan after one year.

Full-time employees will also accrue vacation based on hours work to a maximum of ten days per year and six paid holidays throughout the calendar year.

Job Requirements

Qualifications

18 years or older

High school diploma or equivalent

Above average understanding of professional cooking and knife handling skills and knowledge of safety, sanitation and food handling procedures

Previous prep or line cook experience

Must be available to work evenings and weekends

English language and professional communications skills are required

Ability to take direction, work in a team environment and work calmly and effectively under pressure

Must have problem solving abilities, be self-motivated, and organized

Commitment to quality service, and food and beverage knowledge

Ability to meet the physical demands listed below

Have a valid and updated Health Card at all times

Math skills pass a verbal or written test of cooking weights and measures

Positive attitude; takes pride and ownership in job

Customer-service orientation to create an atmosphere of genuine care for members and guests and to provide a high level of personalized service.

Can-do, pro-active attitude

Ability to think and act quickly, problem solve, and perform effectively under pressure while maintaining a professional, helpful, and poised demeanor.

Clean, neat appearance at all times

Physical Demands

This position will spend 90% of the time standing

Occasional environmental exposures to cold, heat, and water

The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly

Must be able to speak, read and understand basic cooking directions

Must be able to hear with 100% accuracy with correction

Must be able to see 20/20 vision with correction

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate to loud; air temperature often high; Safety practices and training of all equipment is a requirement such as waste disposal and dish washing machine.