Line Cook

Position: Line Cook - Seasonal

Classification: Non-Exempt Hourly Seasonal

Department: Culinary

Job Summary:

In addition to daily preparation of food as deemed necessary by Executive Chef and Sous Chef, the Line Cook has the following responsibilities:

Responsibilities:

Answers directly to Executive Chef and Sous Chef and performs duties as assigned:

1. Maintains sanitary and hygienic food preparation environment.
2. Prepares and/or assists with staff meals.                   
3. Prepares ingredients for daily usage at their assigned food production station. Assists in receipt, inspection, and storage of deliveries from suppliers.                                                   
4. Maintains communication with Executive Chef and Sous Chef of products needed to be purchased to maintain successful food production.                                                
5. Ensures all food prepared at their assigned station is prepared in accordance with quality standards as dictated by the Executive Chef.                                                       
6. Maintains knowledge and education of current culinary trends. 
7. Assist in cleaning and sanitizing of kitchen cookware, utensils, and equipment, and general cleaning of kitchen at end of shifts and as dictated by Executive Chef and Sous Chef.        
8. Assist Executive Chef and Sous Chef in instruction and training of junior line cooks and pantry cooks.                      
9. Maintains professional demeanor while employed demonstrating punctuality, a professional, positive, and cooperative attitude towards their job, their place of employment, and their co-workers and supervisors.      
10. Maintains a safe work environment for self and others. Attends mandatory safety training sessions and adheres to Club health and food safety OSHA standards.
11. Performs all other related duties as assigned.  

Qualifications:

Education: Minimum eighth grade education and ability to read.

Experience: On-the-job training provided.

Requirements:

Physical Demands: Moderate lifting of food cases. Stand and walk for extended periods of time.  Ability to reach, bend, stoop, carry and go up and down stairs for supplies.

Mental Demands: Ability to work at a fast pace, read, and to remember what, when and how to perform tasks.

Environmental Exposure to cleaning agents.

Demands:

Reports To: Executive Chef and Sous Chef

Responsible For: -0-