Bill Wright Golf Complex - Lead Line Cook - $24-$26 - Plus Tips and Golf Privileges

Bill Wright Golf Complex - Lead Line Cook

The Bill Wright Golf Complex at Jefferson Park is excited to announce the exceptional career opportunity of a part-time, seasonal Lead Line Cook team member. Qualified candidates will thrive in a hospitality environment and be highly focusedon providing superior service to the patrons of the Bill Wright Golf Complex. Role Type: Seasonal (Position will last 6 months or less) COME JOIN A FUN WORK ENVIRONMENT! Golf Privileges and Pro Shop Discounts - $24-$26 hourly plus tips! Line, prep and pantry cooks are responsible for the highest quality finished product of each menu item from prep, line production, and final plating. Each cook works closely with the kitchen manager and each team member in an effort to properly present products to our guests. These positions require a strong technical effort, with a varying degree of complexity, with hands on effort in our kitchens. We hire at a variety of levels and will train when we have the opportunity and promote from within. We encourage a strong learning environment and promote from within. The Lead Line Cook is the backup safety officer of the facility and programs, and also is the designated person in charge for food and beverage safety.

Goal: The cook positions contribute to the mission of Jefferson Park Golf Course by providing outstanding food to our guests, every guest every time.

Mission, Vision, Guiding Principles, Values:

• Caring – We demonstrate and coach a caring attitude towards our guests and each other.
• Salesmanship – Confidence comes from knowing our products, sales, and service from the inside out. We work to resolve any issues that keep us from resolving these issues.
• Teamwork – Together, everyone achieves the mission.
• Job Knowledge – We promote an understanding with each team member; that excellence in job knowledge is the first step in creating TEAM.
• Leadership – We identify problems but work in the solution.

Position Duties:

• Understands timing standards on all food items.
• Demonstrates recipe knowledge.
• Demonstrates a keen understanding of production timings.
• Calls for F.A.S.T whenever possible.
• Follows plating and garnish guidelines.
• Follows SERV Safe guidelines and demonstrates safe food handling and proper food storage at all times.
• Uses proper measuring and portion devices at all times.
• Uses proper food rotation methods, First In/First Out (FIFO), and changes all inserts at closing and shift change.
• Follows and adheres to step-by-step line production keys.
• Demonstrates proper knife handling and cutting techniques.
• Uses thermometers properly.
• Understands Fracture Appearance Transition Temperature (F.A.T.T.) criteria for all food items.
• Understands call system on the line when responding to chef and team members.
• Properly understands the use of prep and par lists to keep product fresh while insuring we have proper quantities for the shift.

Hours: Varied, averaging 35 hours per week. Must be able to work a variety of hours depending on business need and seasonality (mostly days and swing in this position).

Benefits & Compensation:

• Pay ranges from $24-$26 hourly, plus tips
• Golf Privileges and Pro Shop Discounts
• Employee Assistance Program (EAP)
• 401(k)

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.