Line Cook

Key Responsibilities of the Line Cook:

• Learn and uphold the club’s high standards in food production and quality, ensuring every dish meets expectations.

• Efficiently expedite orders to maintain a smooth flow of service and meet guest demands in a timely manner.

• Adhere to impeccable sanitation practices, ensuring cleanliness and hygiene standards are maintained throughout the kitchen and food production areas.

• Successfully execute scheduled banquet functions, preparing and serving food according to event specifications.

• Maintain a professional and positive relationship with fellow associates, fostering teamwork and collaboration.

• Help minimize food waste and control inventory loss through effective food handling and portioning.

• Communicate any necessary equipment repairs or maintenance needs directly to the chef, ensuring kitchen functionality remains optimal.

• Actively participate in ongoing training and development to enhance culinary skills and keep up with industry trends.

• Incorporate safe work practices in daily job duties, ensuring personal and team safety at all times.

• Attend staff meetings to stay informed about operational updates and team goals.

• Check and date all incoming deliveries, promptly reporting any discrepancies or variances to the chef-in-charge for resolution.

• Verify that all refrigeration units are at the correct temperatures and are cleaned daily to maintain food safety standards.

• Process inventory requisitions and receive necessary supplies to ensure the kitchen has the proper ingredients for quality production.

• Prepare the correct quantity of food according to production or forecast sheets, ensuring consistency and efficiency in production.

• Follow established recipes meticulously to produce consistently high-quality dishes.

Minimum Qualifications for the Line Cook:

• Associates Culinary Degree with at least 2 years of culinary experience and/or formal training, or a comparable combination of education and experience.

Other Qualifications:

• ServSafe Certification preferred, ensuring knowledge of food safety standards and best practices.

Main Working Hours:

• Tuesday through Saturday, primarily during the lunch shift.

Compensation Range:

• $22 to $25 per hour, based on experience and qualifications.