Line Cook

Availability Requirements: Week & Weekend Nights

Operational Days: Open Tuesday-Sunday (Mostly Closed on Mondays)

January-March only open Thursday-Sunday

Desired Education, Work Experience, & Skills

• Obtains a High School diploma or GED equivalent.

• Good physical stamina to keep up in a fast-paced environment.

• Highly motivated with an attention to detail.

• Successful completion of a two-year course at culinary school.

• A minimum of two years of experience in kitchen preparation and cooking.

Job Summary (Essential Functions)

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

Job Tasks/Duties

• Take inventory of all items required for station set-up and determine those items that require preparation.

• Prepares items according to standard recipes.

• Coordinates and times orders with other kitchen operations.

• Requisitions items needed to produce menu items.

• Notifies Sous Chef of expected shortages.

• Ensures that assigned work areas and equipment are clean and sanitary.

• Sets-up, maintains and breaks down prep cook station.

• Covers, dates and neatly stores all leftover products that are re-usable.

• 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 duties as assigned by Sous Chef.

Desired Licenses and Certifications

• Food safety certification.

• Of legal age to work.