TITLE: Line Cook

DEPARTMENT: Kitchen

REPORTING TO: Executive Chef, Sous Chef

POSITION SUMMARY: The Line Cook accurately and efficiently prepares food to the exact specifications set forth by the Executive Chef for the members and their guests by performing the following duties.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Prepares and cooks food to order in an a la carte environment; Banquet cooking as needed.

• Follows all recipes and specifications for proper preparation, plate presentation and garnish set up for all dishes.

• Has knowledge of cooking methods: saut, grill, braise, blanch, poach.

• Assumes 100% responsibility for the quality of products served.

• Stocks and maintains sufficient levels of food products at the line station to assure a smooth service period.

• Maintains a clean sanitary work station along with all kitchen equipment and utensils.

• Handles, stores and rotates products properly; Labels and dates all food items.

• Consistently knows and compiles the Club's standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures.

• Works well with others on the line to ensure correct timing of food items.

• Performs any additional tasks as requested by the Executive Chef or Sous Chef.

Education / Experience

• At least 2 years cooking experience in a high volume restaurant. Private club, hotel or resort setting is a plus.
• Culinary degree is preferred.
• Must be able to multitask and stay calm and focused in a fast paced environment.

Qualifications

• Must have the ability to understand, interpret and follow a variety of instructions orally and in written form in English.
• Excellent knife skills; Must possess own knives.

Certifications

• Food Handler Certified

Other

• Must be able to work a variable schedule, including nights, weekends and holidays

Physical Requirements (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

• 
  Must be able to lift and move up to 50 lbs.
• Frequent standing, walking, reaching, bending, turning, and stooping.
• Ability to stand and work on your feet for several hours at a time.
• Normal vision and hearing ranges required.