Temporary Line Cook

Job Description

Key Relationships:

Internal: Management team & team members and everyone involved in the operation.

External: New team members, members, vendors, support businesses, hospitality associations, and everyone involved in the operation.

Duties:

• Prepare all necessary menu items, including soups and sauces, as directed by the Chefs.

• Discuss daily events and production schedule with the chefs.

• Make suggestions to improve the quality of food production and presentation.

• Assist in maintaining a clean and orderly work environment.

• Carefully follow the recipes provided.

• Add garnishes to completed plates of food.

• Time the cooking of food to ensure that the entrees from each order are completed at the same time.

• Consistently check temperatures to ensure that food stays out of the temperature danger zone (40 - 145 degrees).

• Assist in the proper storage of deliveries while keeping all freezers and walk-ins clean and organized.

• Assist in cleaning of cooking equipment storage areas, refrigerators, and general cleanliness of cooking line.

• Work closely with kitchen staff in a team effort using all guidelines to produce high quality product within department cost control parameters.

• Clean cooking surfaces and equipment.

• Check the quality of food produced at the station, ensuring consistency of each mise en place.

• Arrange food on the plates, ensuring an attractive presentation.

• Contribute a list of needed items to the daily food order, with the approval of the chef.

• Rotate food in coolers, dry storage and personal mise en place to ensure freshness and reduce

waste. • Set up the mise en place for the station.

• Set up buffet stations and perform carving, stir fry or other designated function at that station.

• Help other cooks as needed, contributing to an environment of teamwork.

Required Skills

• Basic hot/cold food and cooking knowledge.

• Food preparation and sanitation knowledge.

• Proficient knife skills required.

• Knowledge of standards of quality and production.

• Support safe work habits and a safe working environment at all times.

• Complete other work as assigned.

Qualifications

• We need a strong player attitude plus attention to detail is essential.

• Restaurant experience: 1 year (Required)

• ServSafe Food Handler Certification (Required)

Education

• High school diploma or equivalent required.

• Graduate of accredited culinary program or apprenticeship desirable.Company Description

Tehama, a Native American word which means, “Abundance of Nature,” combines awe-inspiring beauty, with rugged elegance, and exceptional golf. The Jay Morrish designed, 18 hole golf course, is an impressive 6,506 yards from the champion tees. Members have access to the Tehama Clubhouse, which offers a full-service Pro-shop, world-class cuisine, and banquet facilities that boast stunning views of Carmel Valley and the Monterey Bay.