Experienced Line Cook

Basic Function: Responsible for preparing foods in accordance with club recipes and standards according to par sheets or instructions from the Executive Sous Chef.

Essential duties and responsibilities: The following job duties are essential to the successful and satisfactory performance of this job. Other duties may be assigned.

Primary Responsibilities:

• Gathers ingredients necessary to station and maintain sufficient levels of food products to ensure smooth service.
• Sets up, maintains, and breaks down prep cook station.
• Prepare food items by cutting, chopping, mixing and preparing sauces.
• Prepare and cook to order a variety of foods in accordance with the direction of the Executive Sous Chef and Executive Chef.
• Plan and manage work orders to ensure all items are finished and served in a timely manner.
• Maintains the highest level of sanitation in conjunction with The Moorings Club requirements as well as city and state health safety regulations.
• Ensure compliance with inventory procedures; inform Executive Sous Chef as stock runs low.
• Maintain a clean and organized work station, always prepared for inspection.
• Clean and sanitize equipment daily and as required throughout the shift.
• Control food costs in and out of the kitchen with proper recipe execution and waste management.
• Covers, labels, dates and stores all reusable products, rotating and utilizing as necessary.
• Ensure that food quality, menu adherence, and presentation guidelines are followed.
• Attend staff meetings as needed.
• Assists any other team member as needed.
• Other duties as assigned.

Other Duties and Responsibilities:

• Maintain The Moorings Yacht & Country Club commitment to member satisfaction while performing job duties.
• Exhibit and practice professional and courteous behavior while interacting with both internal and external customers, in person and in email or telephone conversations.
• Comply with all rules, regulations and policies as stated in the Employee Handbook and/or established by the Board of Governors.
• Adhere to the Club’s Code of Ethics and Conduct.
• Professional appearance and manner.
• Must be able to work well under pressure and meet all deadlines.
• Adhere to all stated policies and procedures.

Qualifications: The requirements listed below are representative of the knowledge, skill and/or ability required:

Education: High school diploma or equivalent preferred.

Skills:

• Strong time management skills.
• Strong organizational skills.
• Strong teamwork and customer service skills required.
• Able to speak, understand, read and take direction.

Knowledge and Certificates: Knowledge of food preparation and handling preferred but not required.

Experience: Previous short-order cooking experience of 2-3 years preferred but not required. Willing to train.

Physical Demands of Work Environment: The physical demands and work environment described here are representative of those that must be met and/or encountered by an employee to successfully perform the essential functions of this job.

• Able to grasp, lift and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery, knives, etc.
• Able to withstand changes in temperature, occasional smoke, steam and h eat and work in a confined area.
• Employee is required to stand for long periods of time, will balance and stoop, kneel or crouch and walk during shift.
• The noise level in the work environment is usually moderate.
• Must possess hearing, visual and sensory abilities to detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation.

Machines/Equipment/Tools used:

• Kitchen equipment including knives, fryer, grill, oven, and heat lamps.

Classification: Hourly, non-exempt.

Supervision: No supervisory duties are included in this position.