Line Cook

JOB SUMMARY

Under supervision, prepares food to the exact specifications of the Chef.  Duties include setting up work station, prepping food, cooking, cleaning and stocking.

ESSENTIAL FUNCTIONS

Prepares workstation before the start of each service, making sure that all the supplies that will be needed for the night are available and ready for use.  This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls.

1. Preps food for service each day.  Duties include but are not limited to chopping vegetables, butchering meat, or preparing sauces.
2. Cooks items requested from work station.  This requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the customers table ready to eat and at the right temperature.
3. Cleans station and assists with kitchen cleanup including disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. 
4. Takes care of leftover food while maintaining food safety and Daniel Island Club's high standards of food safety.  Depending on the food item, it can be properly stored, disposed of, returned to the correct inventory location.
5. Stocks kitchen including assisting in unloading delivery trucks and storing inventory correctly.  Reports low inventory to appropriate supervisor.
6. Complies with OSHA and Daniel Island Club safety requirements
7. Ability to stand for majority of work shift
8. Able to prepare food per food handlers guidelines
9. Able to communicate with supervisors and kitchen staff.
10. Knowledge of and ability to use standard commercial kitchen equipment including stovetops, grills, ovens, refrigerators and various other equipment
11. Ability to maintain movement, bend, lift and carry 50 lbs
12. Ability to work in a fast-paced environment and near hot surfaces
13. Ability to work a flexible schedule of days, evenings, weekends, and holidays

1. Minimum three (3) years training as a Cook or equivalent work experience.
2. Works from verbal and written instructions and communicates well with coworkers and supervisors.
3.  Must have working knowledge of basic culinary techniques (fry, steam, sauté, broil, deep fry, bake, etc.)
4. Must have basic knife handling skills (small dice, julienne, fine brunoise, allumette, etc.)
5. Must be able to use various kitchen equipment such as convection ovens, gas ranges, salamanders, broilers, deep fryers, flat top, grills, slicers and rice cookers.