Line Cook

Position Summary: The Line Cook of Bellerive Country Club cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks according to Bellerive standard recipes using a variety of equipment and utensils according to the daily prep list. Works in concert with the Front of House staff by communicating effectively during service and/or events/banquets.

Core Four Competencies:

• Drive a culture of excellence with a focus on attention to detail amongst all culinary staff to create “wow” moments for membership.
• Ensure membership and guest satisfaction while also managing/operating in such a manner that aligns with Bellerive’s fiscal and budgetary goals.
• Enhance member experience through proper training and continuous accountability/execution amongst all culinary staff.
• Continuously strives to create and maintain a culture of positivity, inclusion, excellence, collaboration, and accountability amongst all kitchen staff, and models said behavior at all times both inside and outside the scope of culinary reach.

Job Responsibilities:

• Takes inventory of all items required for station set-up and determines items that require preparation.
• Prepares items according to standard recipes.
• Requisitions items needed to produce menu items; notifies the Executive Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets up, maintains, and breaks down prep cook station(s).
• Covers, dates, and neatly stores all leftover products that are reusable.
• Makes recommendations for maintenance, repair, and upkeep of the line prep area and equipment.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other appropriate duties as assigned by the Executive Sous Chef or other members of the Culinary leadership team.