Job Description
Job Description
Position Title: Line Cook
Reports To: Executive Chef
Department: Food & Beverage
Employment Dates: Temporary; Dates Range mid-May ? mid-October
Rate: $24.00 - $27.00
Purpose of Position: Under the direction of the Executive Chef and Chef de Cuisine, the Line Cook is a non-exempt, seasonal position responsible for preparing and presenting menu items as designated by the Chef to ensure members and their guests are provided with the highest quality fine dining experience. Performs all work in accordance with essential functions and responsibilities as described below and in the spirit of the Club?s mission and vision.
Responsibilities:
Duties shall include but not be limited to:
- Prepares and cooks menu items to established quality standards. Ensures items are timely coordinated with other kitchen operations, presented at proper portions and temperatures, with all dish components present.
- Adopts new methods of preparation as directed by Chefs and accommodates member?s special requests as required.
- Organizes, prepares and maintains food prep par levels. Maintains an awareness of business volume forecast and plans accordingly.
- Requisitions items needed to produce menu items and notifies supervisor of expected shortages in a timely manner.
- Assist with receiving and storing products.
- Ensures kitchen sanitation standards are met in designated areas and assists in maintaining cleanliness in kitchen and food storage areas.
- Observes food serve safe practices and all general Club safety protocols.
- Participates in required trainings and meetings.
- Performs other tasks and duties as required.