Esplanade Golf Course and Country Club is excited to announce the career opportunity of Lead Line Cook.
Qualified candidates will thrive in a fast-paced environment and be highly focused on providing exceptional food service to the club.
Key Responsibilities of the Lead Line Cook:
• Prepares the proper amount of food according to production or forecast sheets and production plans. • Prepares items in accordance with established recipes for a consistent product. • Learns and maintains standards in food production and quality. • Expedite orders in a timely manner. • Practices excellent operational sanitation. • Executes scheduled banquet functions. • Checks and dates all deliveries received reporting any variances to chef in charge. • Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis. • Monitors inventory rotation to maintain fresh product with little or no waste. • Prepares inventory requisition and receive supplies as necessary for quality production. • Communicate equipment repair needs with chef in a timely manner. • Incorporates safe work practices in job performance.
Minimum Qualifications for the Lead Line Cook:
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Food Safety and Sanitation Training.
Other Qualifications:
Ability to read and speak English may be required in order to perform the duties of the job.