Line Cook

Line Cook Culinary Job Summary (Essential Functions) Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club's standard recipes using a variety of equipment and utensils according to the daily prep list.

DUTIES Job Tasks/ Duties * Slices and pre-portions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner.

* Prepares appetizers, hors d'oeuvres, centerpieces and relishes in an attractive manner.

* Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club's standard recipes.

* Requisitions food supplies necessary to produce the items on the menu.

* Adheres to state and local health and safety regulations.

* Maintains the highest sanitary standards.

* Notifies Sous Chef in advance of expected shortages.

* Maintains security and safety in work area.

* Ensures that work area and equipment are clean and sanitary.

* Covers, dates and neatly stores reusable leftover products.

* Attends staff meetings.

* Assists with other duties as instructed by the Sous Chef, Chef de Cuisine, and the Executive Chef.

QUALIFICATIONS Education and/or Experience * Must be 18 years of age or older.

* Some culinary work experience.

Job Knowledge, Core Competencies and Expectations * Knowledge of basic culinary fundamentals.

* Ability to prepare cold food items required for club's menus.

* Knowledge of and ability to perform required role during emergency situations.

Licenses and Special Requirements * Food safety certification.

Physical Demands and Work Environment * Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

* Push, pull or lift up to 50 pounds.

* Continuous repetitive motions.

* Work in hot, humid and noisy environment.