Cook (Line Cook)

Reports to: Sous Chef, Executive Sous Chef, Executive Chef

Summary: Prepare food in accordance with club recipes and standards.

Essential Functions

• Follows schedule posted and shows up to work on time
• Prepares all required items
• Sets up service units with needed items
• Serves items in accordance with established portions and presentation standards
• Notifies Sous Chef of expected shortages
• Ensures that assigned work areas and equipment are clean and sanitary
• Assists the Sous Chef in maintaining security and safety in the kitchen
• Maintains neat professional appearance and always observes personal cleanliness rules
• Sets up, maintains, and breaks down makeup station
• Requisitions items needed to produce menu items
• Adheres to state and local health and safety regulations
• Covers, dates, and neatly stores all leftover products that are re-usable
• Maintains the highest sanitary standards
• Perform all work-related duties as assigned by supervisor or General Manager
• Assures all vegetables and starch are prepared and are fresh prior to service.

Working Conditions: Occasional exposure to hot and cold temperatures

Special Requirements:

• Must poses an outgoing personality
• Must poses honesty and integrity
• Must always be courteous and tactful
• Must treat others with kindness and respect
• Effectively communicate to employees and Managers.
• Appear for work on time
• Understand and follow posted rules and procedures
• Follow directions from a supervisor(s)
• Must have valid Food Handler’s certification to prepare or serve food (per Texas law)

Physical Functions:

• The physical demands and work environment characteristics described here are representative of those that must be met by an employee 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 employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day.
• Use hands to finger, handle, or feel objects, tools and/or controls.
• Reach with hands and arms.
• Hearing and talking sufficient to communicate with co-workers and managers.
• Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Frequent lifting 20-30 lbs. objects and must be able to push, pull or lift to 50 lbs.
• Independent mobility through clubhouse