Line Cook

Benefits:

• Vacation & Paid Sick Leave
• Medical, Dental, Vision, EAP, and Life Insurance
• 401k with Club Match
• Employee Meals Daily
• Holiday Pay
• Employee Discounts on Food and Merchandise
• Eligible for Club Scholarship program
• Work at a great location with great people!

A Line Cook's duties include but are not limited to:

• Maintains complete, up-to-date knowledge of all menu items and their ingredients
• Memorizes and utilizes serving portion sizes and basic meal prep procedures used in the kitchen
• Maintains a proper, neat, clean and safe kitchen line
• Ensures that the kitchen, all food prep areas, and all food, beverage and dry storage areas storage areas meet restaurant sanitation standards
• Maintains fully stocked kitchen line throughout shift according to the current meal period
• Inspects and cleans food preparation areas, such as equipment, work surfaces, and serving areas to ensure safe and sanitary food-handling practices
• Works with team of cooks to do portion prep work
• Ensures food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, roasters and other equipment
• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Monitors food quality and presentation
• Prepares and cooks all menu items as directed promptly and correctly
• Weighs, measures, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Ensures proper plate presentation and garnish set-up for all dishes
• Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Prepares dishes for guests with food allergies or other special requests

• Substitutes for or assists other cooks during emergencies or rush periods
• Performs other duties as assigned

The successful candidate:

• Will have a high level of professionalism and attention to detail
• Excellent verbal communication and organizational skills
• Minimum three years' cooking experience in a high volume restaurant environment; fine dining and/or country club experience preferred
• High school diploma or equivalent preferred
• Basic culinary skills and background
• Basic knowledge of kitchen operations including food storage and food safety requirements
• Serv-Safe Food Handler certified

Background check and pre-employment drug screening required