Job DescriptionIf you can stand the heat, why would you want to work in any other kitchen. Food service isn’t for the faint of heart, but Multnomah Athletic Club offers rewards for those ready to turn up the gas on their careers to which few other industry institutions can hold a candle. Anchored by one of the biggest, best kitchens in the state of Oregon, and serving four unique restaurants that offer endless permutations of edible and drinkable delights, MAC is so much more than a social and athletic club – it’s a nonstop monument to all that’s delicious in the world.Any way you slice it, MAC dining is a cut above. Club member dues subsidize menu prices, and there’s always a built-in audience for your show-stopping feats of savory and sweet, providing stability undreamed of in most restaurant jobs. And what other eatery offers employees access to one of the greatest athletic facilities in the world when they’re off the clock. “Work hard, play hard” might be a cliché at this point, but MAC can make you believe all over again. Free parking, insurance, and a 401(k) aren’t industry standard, but few aspects of this career will be. You’re going to work hard wherever you go. Why not enjoy the fruits of your labor, and the vegetables and most delectable of proteins, too? General Position Summary:Works stations as assigned by the chef and executes all needed tasks of that station.Must be able work am/pm shifts as business volume demands. Must work in any MAC Food & Beverage outlet. Must be willing and able to work days, evenings, weekends and holidays. Essential Job Functions/Major Responsibilities: Executes or assists in the execution of banquet functions as scheduled. Works assigned station, in any outlet assigned, including all mise en place and cleaning usually performed by that station. Determine and communicate product needs for station for timely ordering of product.Maintain quality of product to set standards.Create dishes appropriate to outlets.Assists with the inventory and ordering of product as needed.Able to function in any station in the kitchen.Assumes duties of Chef de Partie in his/her absence.Perform any other tasks assigned unsupervised to set standards.Complies with all Club safety policies and procedures demonstrating safe work practices. Identifies and reports unsafe or hazardous work conditions. Reports all workplace injuries and illnesses to supervisor.Promotes the MAC code of conduct in club activities and demonstrates the importance of providing quality service to members.Maintains regular and predictable attendance. Secondary Functions:Assists in the training of new employees and employees working towards next level.Assists in prep work, expediting and plating, dishwashing, cleaning as needed.Completes all MAC training classes by the required date.Assist in the ordering of product as needed. Perform other tasks as assigned by kitchen management team.Performs other tasks as assigned by supervisorParticipates in all club-related training classes Job Scope: Arrive on time and ready to work. Prep, stock and prepare your station for current and upcoming services. Prepare and follow recipes with 100% accuracy, keep station clean and organized. Work with a sense of urgency while maintaining a positive attitude. Some supervisory responsibilities as outlined below. Supervisory Responsibilities:As lead line cook you will be required to oversee your assigned outlet while the chef is not present. This includes but not limited to line checks, quality checks, covering breaks, working the line, expediting, correcting all issues found. Reporting maintenance and safety issues. Interpersonal Contacts:Contact is made with employees of the MAC and, at times, members of the MAC. There could be some contact of outside contractors ie food vendors, delivery drivers, maintenance, etc. Most of the contact however will be wit F&B employees, including restaurant managers, chefs, front of the house staff and kitchen staff with 95% of the contact being face to face. Specific Job Skills:Three years of progressive kitchen experience.Possession of a valid food-handler’s permit.Demonstrated culinary, knife handling skills and sanitation skills.Proficient use of all kitchen equipment.Demonstrated organizational and time management skills.Ability to communicate effectively in verbal and written form.Ability to multi-task and work within time restrictions.Ability to establish and maintain effective working relationships with coworkers.Ability to maintain a positive attitude and work effectively during busy periods.Ability to perform the essential job functions. The essential job functions require considerable walking, standing for long periods of time on a hard surface, bending, pushing, pulling, carrying and lifting up to 55 lbs. and the stamina to maintain effectiveness for long and busy shiftsAbility to perform the essential job functions. Education and/or Experience:Accredited culinary institution or significant and relative on the job training Job Conditions:Identify the work environment, job demands, and any undesirable features of position such as temperature, weather, chemicals, machinery, space, travel, pressure, substantial overtime, work schedule, etc…Normal office environmentRequires working outside in varying weather conditions Must be available to work on holidays, evenings and weekends