["SEASONAL Line Cook (This is Not an H2B)","SEASONAL Line Cook (This is Not an H2B)"]

Job Type

Temporary

Description

SUMMARY

This Seasonal Line Cook position will run from October to approximately mid to end of April 2027.

This is not an H2B position.

Responsible for preparing food in accordance with club recipes and standards.

HOURS/DAYS

Hours and days fluctuate according to the wants and needs of the members and guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1. Responsible for preparing food in accordance with club recipes and standards.
2. Strong set of skills that ensures teamwork and organization in the kitchen.
3. Basic knowledge and handling of kitchen equipment, including knives, is essential.
4. Plates dishes and completes basic food prepping tasks.
5. Serves items with established portions and presentation standards.
6. Sets up service units with needed items.
7. Operates kitchen equipment.
8. Notifies Sous Chef of unexpected shortages.
9. Consistently uses safe and sanitary food handling practices.
10. Ensures that workstations and equipment are clean and sanitary.
11. Assists with receiving orders, stocking and putting away items received.
12. Maintains communication with service staff.
13. Maintains security and safety in work area.
14. Maintains neat professional appearance and observes personal cleanliness rules at all times.
15. Adheres to local and state health and safety standards.
16. Assists with other duties as instructed by the Sous Chef, Taverna Kitchen Chef and Executive Chef.
17. All other duties as assigned.

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Hours/Days fluctuate according to the wants and needs of the members and guests.

EDUCATION and/or EXPERIENCE

• Minimum one (1) year experience as a line cook.
• Excellent kitchen administration knowledge and ability to work as a team.
• Strong organization and active listening skills.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to taste or smell. The associate must have the ability to work on their feet for most of the day, and frequently is required to walk, use hands to finger, handle, or feel objects, tools, or controls, and talk or hear. The associate is occasionally required to sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The associate must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 60 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an associate encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is frequently exposed to extreme heat. The associate is occasionally exposed to extreme cold. The noise level in the work environment is usually moderate.

DISCLOSURE STATEMENT

No one Job Description, for any one position, can possibly encompass all responsibilities, which may be requested. The above Job Description defined, is a summary of the major responsibilities of the position. The objective of any position is to effectively provide the services and support for Vasari Country Club.