Kitchen Line Cook PT

Description

East Coast Golf Management, Inc., is now hiring Kitchen Line Cooks at our River's Edge Golf Club location in Shallotte, NC!

As a company, we pride ourselves in building our employees' skills in the workplace and promoting from within. When we see talent, we recognize it, and we build it. As an ESOP (Employee Stock Ownership Plan) company our employees are invested in the company, meaning that when you succeed, you're working towards both the company's future and your own.

We offer membership of our travel club as a benefit to every employee after their first few months. This includes:

Access to deeply discounted stays at our hotels and resorts

Access to discounted stays at partner resorts and hotels

Discounts on other travel-related expenses like airfare, car rental and more.

Employees of ECG also enjoy the benefits of:

Complimentary employee meal during your shift (certain restrictions may apply).

20% discount on F&B excluding alcohol, tobacco, and food specials.

Cost +10% off all Golf Shop merchandise excluding sale items.

Complimentary Golf

Booking window after 2pm the day before requested tee time

Must be approved by the Head Golf Professional

Up to three complimentary guests

Part-time employees can also look forward to a benefits package that includes access to Teledoc, Employee Assistance Program, and potential eligibility to enter into our 401(k) plan!

POSITION SUMMARY

ECGM is looking for a reliable, flexible individual to prepare food for a Golf Course Snack Bar. We are open 7 days a week, weather permitting, and are seeking to cover shifts totaling 14-18 hours per week.

ESSENTIAL FUNCTIONS

By strictly adhering to recipe guidelines, prepare menu items as ordered for Snack Bar patrons.

Ensure all prepared menu items meet quality expectations and plate specifications 100% of the time.

Restock workstation with food products as needed.

Follow proper personal hygiene and sanitation standards set by the health department.

Follow proper food storage, handling, and preparation standards.

Always adhere to company and health department standards.

Maintain a clean and safe working environment by keeping all work areas and kitchen areas clean and neat and by always following safety guidelines.

Perform dishwashing duties as well as daily cleaning of kitchen cooking and prep areas including floors. Proper cleaning of all BOH areas.

Complete and abide by all training requirements.

Ability to work as a team.

Flexibility with work schedule and availability to meet business demands.

Perform any other duties, assignments and responsibilities as requested.

OTHER FUNCTIONS

The Kitchen Line Cook may also:

Perform other duties as required by management

Qualifications

POSITION QUALIFICATIONS/REQUIREMENTS

Education/Credentials:

N/A

Experience:

Line Cook or Prep Cook experience preferred

Requirements:

Knowledge of and ability to safely handle knives and all other kitchen equipment

Ability to read food tickets, menus, recipes and labels

Clearly communicate with guests and other associates

Ability to write out food labels clearly and accurately

Ability to establish and maintain effective working relationships

Knowledge of and ability to understand and use measuring tools

Ability to work as a team in a high-pressure environment with a high sense of urgency

ECGM’s Core Competencies

Accountability: Ability to accept responsibility and account for his/her actions.

Adaptability: Ability to adapt to change in the workplace.

Customer oriented: Ability to take care of the customers’ needs while following company procedures.

Enthusiastic: Ability to bring energy to the performance of a task.

Ethical: Ability to demonstrate conduct conforming to a set of values and accepted standards.

Honesty/Integrity: Ability to be truthful and be seen as credible in the workplace.

Interpersonal: Ability to get along well with a variety of personalities and individuals.

Responsible: Ability to be held accountable or answerable for one’s conduct.

Safety awareness: Ability to identify and correct conditions that affect employee safety.

Tolerance: Ability to work successfully with a variety of people without making judgments.

Knowledge & Skills

Accuracy: Ability to perform cleaning duties accurately and thoroughly.

Oral Communication: Ability to communicate effectively with others using the spoken English word.

Detail Oriented: Ability to pay attention to the minute details of every task.

Energy: Possesses the ability to work at a sustained pace and produces Quality work.

Organization: Possesses the trait of being organized or following a systematic method of performing each task.

Other Requirements

PHYSICAL REQUIREMENTS

N (Not Applicable)

Activity is not applicable to this occupation.

O (Occasionally)

Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs./day)

F (Frequently)

Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs./day)

C (Constantly)

Occupation requires this activity more than 66% of the time (5.5+ hrs./day)

Physical Demands

Lift/Carry

Stand

C

Walk

C

Sit

O

Handling / Fingering

C

Reach Outward

C

Reach Above Shoulder

C

Climb

O

Crawl

O

Squat or Kneel

C

Bend

C

10 lbs. or less

C

11-20 lbs.

C

21-50 lbs.

O

51-100 lbs.

F

Over 100 lbs.

N

Push/Pull

12 lbs. or less

C

13-25 lbs.

C

26-40 lbs.

O

41-100 lbs.

N

WORK ENVIRONMENT

The Kitchen Line Cook works in a demanding environment with multiple interruptions. The position requires standing for extended periods in a hot temperature environment.