Line Cook / Prep Cook

Line Cook

The Line Cook will assist in various areas of the kitchen with responsibilities including, doing prep, cooking on the hotline or pantry, reading ticket orders, potential baking, following recipes and plating guidelines consistently, and preparing all food to the Club's standards in accordance with guidelines set forth by the Executive Chef. The Line Cook will primarily work in a back-of-house environment but will be required to work in front of members for special events. The Line Cook is responsible for maintaining the cleanliness and sanitation of all prep and storage equipment on a continual basis.

We are also searching for Prep Cooks, who are essential during our peak summer season.

Our unique culture is at the heart of all we do and is guided by our values and behaviors. It's what we expect of ourselves and each other every day. We call it our "Code of Culture".

Our Code of Culture includes Our Mantra, Our Actions We Live By, and Pete's Promise:

Our Mantra:

Respect The Past

Accept Responsibility

Pay it Forward

Our Actions We Live By:

Actions We Live By. It's who we are when we step into our full power.

Keep It Real. Always. We need open and honest discussions. We need courage to speak up and to call things out that aren't good enough. And we navigate tough conversations with empathy and grace.

Think Ahead. Be An Owner. Always be proactive, not reactive; be on the front foot. If we want to be an owner of this business, we must act like it!

Stay Humble. Hustle Harder. Show up and do the hard work. Be a gritty, roll-up-your-sleeves kind of crew. Know it's never about one person–we are a part of a powerful team.

One Team. One Voice. Be ONE united team. When we move in the same direction, there are no limits to what we can accomplish.

Be Curious. Ask Why. Stay member curious. We seek to understand, and we never settle. We ask questions to truly understand the core of a matter.

Pete's Promise:

Service Forward

Ruthlessly Consistent

Do the Right Thing

Primary Job Functions

• Follow proper payroll and uniform procedures
• Run the day-to-day operation of the assigned station
• Check and complete mise en place and pars as well as set up the assigned station
• Communicate with the Chef and Sous Chef regarding menu items, problem situations, and shortages
• Work closely with standard recipes and plating presentations to maintain standards of quality in production and presentation
• Maintain a good working relationship with all employees
• Store and label items properly at the end of the shift
• Ensure a clean, neat, and organized work area
• Handle and report any accident immediately
• Follow all guidelines for timely food service to members and their guests
• Maintain food service sanitation certification and use all learned standards within the kitchen
• Perform other tasks or projects as assigned
• Strictly adhere to rules and regulations established in the employee handbook and Club policies
• Maintain open communication with all team members
• Utilize the 10'-5' rule in all interactions
• Recognize and address any problems resulting from member or guest complaints
• Notify management of unsafe conditions, maintenance issues, or damage to equipment
• Perform other duties as assigned and/or requested by Management

Minimum Qualifications

To perform this job successfully, an individual must be able to perform each primary job function 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 the essential functions.

Knowledge, Skills, Abilities, and Other Requirements

• Ability to multi-task in a fast-paced, high-pressure environment
• Ability to work non-traditional working hours, weekends, and holidays

Education & Experience

• High school graduate and an apprenticeship, cooking school, or culinary education
• Possess current health department certifications required to work in a kitchen
• Must have a current California Food Handler Card or willingness and ability to obtain a California Food Handler Card before the first day of employment

Working Conditions/Physical Requirements

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

• While performing the duties of this job, the employee is regularly required to talk or hear.
• The employee is required to stand; walk; sit; use hands to fingers, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision and distance vision.
• While performing the essential functions of this job, the employee is usually outdoors and experiences a moderate noise level in the work environment. The employee works in a climate of 68 degrees Fahrenheit or higher. The employee will be exposed to weather conditions which include extreme heat and humidity.

JOB DESCRIPTION REVISION This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with this job. While this job description is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change. This job description replaces all previous descriptions for this position. An Equal Opportunity Employer The Bay Club Company ("TBCC") provides equal employment opportunities without regard to race (and all traits historically associated with race, including but not limited to, hair texture and protective hairstyles), color, religion, creed (including, but not limited to, religious dress and grooming practices), sex (including pregnancy, childbirth or related medical conditions, and breastfeeding, and other related medical conditions), sexual orientation and identity, gender, gender identity, gender expression, actual or perceived national origin/ancestry, accent or ability to speak English, age, disability, marital/familial status, source of income, veteran status, citizenship status, political activities or affiliations, medical condition, genetic information, persons with AIDS or AIDS-related condition, or persons who are victims of domestic violence.