Line Cook

JOB INFORMATION

Job Title:

Line Cook

Department:

Food & Beverage - 60

Job Type:

Part-time/Seasonal Non-Exempt - Wage dependent upon Experience

Reports to Position:

Executive Chef

Location:

61045 Country Club Drive, Bend, OR

JOB OVERVIEW

Bend Golf Club (BGC) is a private, member-owned Club located in Bend, Oregon, one of America’s most beautiful and dynamic cities.  The club is minutes away from the city center and the area’s plentiful recreational opportunities, including the Deschutes River, the Cascade Lakes Recreation Area, the Deschutes National Forest, and the Mt. Bachelor ski and snowboard resort. 

Come work (and play) with our team, enjoying the beautiful Central Oregon sun and our friendly atmosphere!

 PERKS AND BENEFITS: 

• 401(k) plan plus employer match 
• Health, Dental and Vision insurance for qualifying associates
• Shift Meals at 50% discount
• Monthly meal for associate and immediate family in our dining room at 50% food discount
• Golf Privileges*
• Athletic Facility Privileges*
• Golf Shop discount 

*Availability may be restricted based on member/guest usage. 

JOB SUMMARY

BGC line cook assists with promoting the golf course and club house by enforcing the BCCC mission statement and giving personal recognition to each member of the club. 

A BGC Line Cook is someone who will assist the Executive Chef and Sous-Chef in all aspects regarding food at the Club. It is a great opportunity for someone who has a passion for cooking. This person has been cooking for a while and wants to up their abilities and knowledge by learning every facet of the culinary business and wants to develop skills and relationships that will build their career and take them to the next level.

ESSENTIAL JOB FUNCTIONS/DUTIES

• To prepare food offerings for club members and guests.  Responsible for the daily preparation of food items in the pantry, broil and saute stations in the kitchen (for both lunch and dinner).
• Prepare all food items in a sanitary and timely manner.
• Set up appropriate station according to kitchen guidelines.
• Follows recipes, portion control, and presentation specifications as set by the Executive Chef.
• Maintains knowledge/understanding of and periodically uses all equipment in the kitchen.
• Assists in the cleaning, sanitation, and organization of the kitchen.
• Other duties as assigned, most usually at the request of the Executive Chef or Sous Chef

QUALIFICATIONS

• Education:     High school Diploma or General Education Degree (GED) preferred but not necessary.
• Licensure Requirements: Oregon Food Handler’s Card
• Experience:     Entry level
• Certifications/Licenses: Culinary school diploma preferred but not necessary
• Requires ability to work various shifts and schedules per week and including weekends and holidays and special events.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices
• Other Knowledge/Skills & Abilities: Ability to read, understand and comprehend documents such as safety rules, operating and maintenance instructions, simple drawings, basic cooking directions and procedure manuals.     Ability to speak and interact with other team members and leadership.

WORKING CONDITIONS

Position mainly works within a kitchen setting and is exposed to hot and humid temperatures, long periods of 

standing, and periodic bending and lifting of heavy kitchen containers.   Equipment utilized on a daily basis

includes the slicer, food processor, mixers, and steamer.