Line Cook at Beachwalk Club

Line Cook - POSITION OVERVIEW:

The team member is a member of the Food & Beverage Team and is responsible for food preparation, cooking, and serving. This position reports to the Sous Chef or Executive Chef.

KEY RESPONSIBILITIES:

· Work and master assigned station and accepts responsibility for personal decisions and actions.

· Ensure superior standards of service meet the requirements of guests and employees.

· Proactive in exceeding guest satisfaction .At times it may be necessary to investigate, quickly respond to, and resolve challenges from guests or employees.

· Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.

· Familiar with food preparation, cooking, and serving techniques; must be able to read cooking instructions.

· Prepare meat, fish, chicken and other proteins for service. Ability to cook to temperature in a fast paced environment.

· Measure and mix ingredients according to recipe.

· Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.

· Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance.

· Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.

This position will primarily start as a pantry/garde manger.  Ideal candidate has a minimum of 1 year full time in a similar position, preferably in a high volume or country club setting.  Willing to train the right candidate and grow into other stations (saute, grill). 

· Other duties and responsibilities may be assigned as business dictates

PERSONAL ATTRIBUTES:

· Must be highly customer oriented and responsive with high capacity for Hospitality.

· Able to work under pressure and balance multiple priorities and assignments.  Ability to work unsupervised and keep busy in down time.

· Strong team-work skills with a "we not me" attitude

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:

· High School diploma preferred, or the equivalent combination of education and professional experience.

· Minimum of two years’ cooking experience in high volume kitchen. Brunch experience a plus.  Preference to prior private or country club experience.

· Current Food Handlers card preferred.

· Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

· This position is primarily late afternoon to early evening with brunch service on Sunday.  No late nights unless a major event is booked.

PHYSICAL DEMANDS:

The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.

Job Type: Full-time

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Work Location: In person