The Line Cook is responsible for daily operations in the kitchen. Line cooks maintain the highest professional food quality and sanitation standards. The Line Cook must be Serve Safe Certified and hold all necessary certificates needed to handle, prepare and cook food per the Health Department Standards and Guidelines.
DUTIES AND RESPONSIBILITIES (PARTIAL):
Prep food according to monthly, weekly, and daily specials
Receives product orders, verifies invoices, and stocks orders
Tracks waste throughout their shift
Ensures high standard of sanitation for cleaning and dish washing
Must always be Serve-Safe certified
Exercises portion control for all items served
Consults with F&B Director about food production aspects of special events
Cooks orders sent to the kitchen with accuracy
Interacts with the Food and Beverage Management Team to assure that food production consistently exceeds the expectations of our members and guests
Practices safe work habits and a safe working environment
Perform all other duties and directed
REQUIREMENTS
EXPERIENCE:
Minimum 3 Year previous related work experience preferred
Any Banquet experience preferred
Business focus which demonstrates an understanding of the Company's vision, mission and strategy
Must be able to stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance
Reach overhead and below the knees, including bending, twisting, pulling, and stooping