Banquet Line Cook - Country Club

Blue Bell Country Club is seeking qualified individuals who are interested in working in an upscale private country club environment. An exemplary work ethic, meticulous attention to detail and a passion for providing superior customer service are necessary for all applicants. Applicants with experience working for first-class hospitality organizations will be strongly considered.

This is a Full-time position which includes a full benefit package to include Paid time off, Medical Dental, Vision, Short term Disability, Long Term Disability, Company paid Life and 401K

Must be flexible to work AM and PM shift five (5) days a week to include weekends.  

• AM shift is 8:00 AM - 4:30 PM
• PM shift is 1:30 PM - 9:00 PM

JOB SUMMARY

Our Line Cooks would be responsible for preparing food in our banquet kitchen which includes, but is not limited to frying, sautéing and grilling.  We are looking for candidates that are organized, responsible, and hardworking with a positive demeanor. If you have a passion for the culinary arts with dedication, we can provide experience and opportunity to advance your career initiatives. We invite you to join our team.

•  Attends and participates in all training sessions and team meetings.
•  Develops and maintains positive working relationships with others while listening and responding in an appropriate manner.
•  Sets up, maintains, and breaks down prep cook station.
•  Prepares meats, seafood, vegetables, and other items required for line and special function purposes.
•  Carefully follow standard house recipes when preparing food.
•  Serves items in accordance with established portions and presentation standards.
•  Always maintains a clean and organized workstation.
•  Properly store all food products in appropriate storage areas.
•  Consistently uses safe and sanitary food handling practices.
•  Cleans and locks up according to prescribed procedures.
•  Follow instructions and adhere to all procedures and company policies while maintaining a high standard of conduct.
•  Notifies and reports any problems or concerns to management.
•  Reports to Sous Chef

• Must be at least 18 years old.
• High School Diploma or Equivalent
• 1-2 years of previous line cook experience, preferably in banquets.  
• Possess a basic knowledge of excellent service standards, food, and beverage preparations as well as etiquette.
• Available to work weekends, evening shifts and major holidays (Easter, Mother’s Day, Thanksgiving, along with other special events from time to time)
•  Mandatory compliance with all safety regulations, procedures, policies, and rules