Line Cook

Job Summary (Essential Functions)
Prepares food according to club-standard recipes; maintains a neat, clean, and sanitary work-environment; sets up, breaks down, cleans, and sanitizes all work areas; ensures equipment is maintained in working order and notifies supervisor if any equipment needs repair.

Job Tasks/Duties

• Sets-up work area and requisitions products and supplies needed per standard procedures.
• Carefully follows Club-standard recipes while preparing all assigned items or items prepared on the station to which assigned, including:
  • Prepared bulk recipes, including soups, sauces, and multi-batch recipes, if assigned.
  • Cuts meat, if assigned.
  • Grilled and char-broiled items to order, if assigned.
  • Deep-fried foods, if assigned.
  • Sautéed food, if assigned.
  • Sandwiches, if assigned.
  • Salads and garnishes, if assigned.
• Covers, dates and neatly stores all meats, poultry and seafood.
• Cleans and sanitizes all work areas.
• Notifies supervisor in advance of all expected shortages.
• Consistently uses safe and sanitary food handling practices, including those related to personal hygiene.
• Returns soiled food preparation utensils and other small wares to the proper areas.
• Maintains a clean work station, including equipment used for food preparation tasks.
• Adheres to state and local health and food safety regulations.
• Assists washing dishes if needed or as directed by supervisor.
• Follows manufacturers’ instructions when operating food production and serving equipment.
• Makes recommendations for maintenance, repair and upkeep of kitchen equipment.
• Attends kitchen staff meetings.
• Assists with other duties as instructed by the Sous Chef, Executive Chef, Food and Beverage Manager, or Director of Food and Beverage