Description

The Alotian Club is seeking a skilled, motivated, and energetic line cook to join our team. Line cooks at The Alotian Club are responsible for the daily preparation, production and presentation of all necessary food items according to menus, chef instructions, and mis en place lists. As a part of the culinary team, line cooks are also tasked with maintaining the highest food quality, sanitation and safety standards. The ideal candidate is a team player that aligns with the club culture and core values. Ideal candidates take a tremendous amount of pride in a job well done and take ownership of their workstation and all produced work. They come prepared to work for the day, with a positive attitude, and an “all hands on deck” mentality willing to assist the team with additional tasks as assigned by the Executive Chef/Sous Chefs.

About The Alotian Club

The Alotian Club is an ultra-private, luxury golf club located in Roland, Arkansas. Founded by Warren Stephens, son of former Masters Chairman Jackson Stephens, it is the first (and still only) golf course in Arkansas ever to make America’s 100 Greatest, and has been ranked since 2011. One of the nation’s top golf course architects, Tom Fazio, designed the 18 hole course and the club has Arkansas’s only full-time caddy program. The Alotian Club prides itself on creating a positive, team-driven culture and a safe, enjoyable work environment.Responsible for the daily preparation/production/presentation of all necessary food items according to menus, chef instructions, and/or mis en place lists. Culinary team member tasked with maintaining highest food quality and sanitation standards.

PM20

Requirements

Essential Duties & Responsibilities

Adhere to Food & Safety Standards

· Demonstrate a deep knowledge of food safety standards including time and temperature standards, and proper chilling and heating techniques

· Show impeccable personal hygiene standards

· Clean and sanitize work areas, equipment, and utensils daily

· Operate and clean work station including: steam tables, ice tables, mixers, meat slicer, gas burners, smokers, flat-top grill, char grill, hood vents, fryers, reach-in refrigerators, reach in freezers, etc.

· Keep personal knife set sharpened and in good repair

Food Preparation Responsibilities

· Follow recipes with basic arithmetic, chef’s verbal instruction, as well as written instruction to prepare food items needed for service according to standards

· Work with prep cooks before service to ensure that mis-en-place is prepared to chef’s standards

· Assist sous-chefs with training & mentoring prep cooks in proper techniques

Cooking Responsibilities

· Set up and break down work station daily

· Able to set up mise en place related to each station, and execute daily prep list/tasks

· Plate each dish according to recipe and chef’s standards

· Remain focused in a busy kitchen environment

· Assist on other stations and teammates as needed

· Restock stations with supplies as needed throughout service using mis en place sheets and/or prep lists.

Development: Personal & Team

· Pro-actively continue your own education by staying aware of restaurant industry trends and ideas

· Willingness to share new information and techniques with team members in the front and back of house

· Works collaboratively with front of house staff and managers to ensure that orders are completed as requested and in a timely manner.

· Cross train on other stations in the kitchen

· Assist with preparation, cooking, and serving of daily staff meal

Qualifications

We are looking for candidates who have:

· 1-3 years of experience in a high-end / fine dining restaurant kitchen

· Current ServSafe Food Handling Certification

· Passion for food and a desire to grow in the culinary profession

· High personal attendance standards

· Ability to focus under pressure and maintain a professional atmosphere

· A desire to work on a team, learn new techniques, to share knowledge with teammates and to continue to hone and develop your craft

· High School Diploma (or equivalent) required

· A Culinary degree (a plus, though not required)

Abilities Required:

Able to lift and carry a minimum of 50 lbs. with correct posture. Must be able to work continually standing and walking during a shift. Position requires flexibility in scheduling and ability to work nights/weekends/holidays as becomes necessary. Occasional off-site duties in catering may be requested. Appropriate knife and culinary skills to complete tasks with an emphasis on the highest level of quality.