Cook (Line Cook)

Reports to: Sous Chef, Executive Sous Chef, Executive Chef

Summary: Prepare food in accordance with club recipes and standards.

Essential Functions

• Follows schedule posted and shows up to work on time
• Prepares all required items
• Sets up service units with needed items
• Serves items in accordance with established portions and presentation standards
• Notifies Sous Chef of expected shortages
• Ensures that assigned work areas and equipment are clean and sanitary
• Assists the Sous Chef in maintaining security and safety in the kitchen
• Maintains neat professional appearance and always observes personal cleanliness rules
• Sets up, maintains, and breaks down makeup station
• Requisitions items needed to produce menu items
• Adheres to state and local health and safety regulations
• Covers, dates, and neatly stores all leftover products that are re-usable
• Maintains the highest sanitary standards
• Perform all work-related duties as assigned by supervisor or General Manager
• Assures all vegetables and starch are prepared and are fresh prior to service.

Working Conditions: Occasional exposure to hot and cold temperatures